Go Back Email Link
+ servings
Vegan-Kale-Salad-Photo

Vegan Kale Caesar Salad

Vibrant Kale Salad with Creamy Cashew and Garlic Caesar Dressing, Cauliflower, Bell Peppers and Crispy Chickpeas
Prep Time 20 mins
Cook Time 25 mins
Course buddha bowl, Main Course, Salad, Side Dish
Cuisine American, california, fusion
Servings 4
Calories 459 kcal

Equipment

  • 2 sheet pans, blender

Ingredients
  

Crispy Chickpeas

  • 15 oz canned chickpeas drained
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp lemon pepper
  • ½ tsp smoked paprika
  • 1 tbsp olive oil extra virgin
  • 1 black pepper optional

Roasted Vegetables

  • 1 cauliflower cut in florets
  • 1 tsp olive oil extra virgin
  • 1 pinch salt
  • 3 each baby bell peppers whole
  • ½ lemon squeezed

Creamy Cashew and Garlic Caesar Dressing

  • 1 cup cashews soaked overnight in water, and drained
  • 1 clove garlic whole
  • 2 tbsp olive oil extra virgin
  • 3 tbsp water
  • 1 lemon squeezed
  • 1 pinch salt
  • 1 pinch black pepper

Salad

  • 1 bunch kale cleaned and chopped
  • ½ lemon squeezed
  • ½ cup Cashew Caesar Dressing see below
  • 2 cups Purple cabbage shredded

Instructions
 

Crispy Chickpeas

  • On a sheet pan, add the chickpeas, drizzle with olive oil, season with salt, garlic powder, lemon pepper, smoked paprika and black pepper. Toss well til all are coated and bake at 400 degrees for 20 minutes until crispy.

Roasted Vegetables

  • On a sheet pan drizzle the cauliflower with olive oil and season with salt, toss gently. Spread out to a single layer
  • Make a little space and add whole baby bell peppers to the sheet pan as well.
  • Bake at 400 degrees for 20 minutes. Remove the bell peppers at the 15 minute mark.
  • Squeeze lemon over the cauliflower to make color and flavor pop
  • Remove stems of baby bell peppers and chop rustically.

Creamy Cashew and Garlic Caesar Dressing

  • In a blender, add cashews, garlic, lemon, olive oil, water, salt and pepper and blend until smooth and creamy. Scrape down the sides a couple times to achieve the desired creamy texture. Blenders vary.

Salad

  • In a large bowl add the cabbage and kale and squeeze the lemon over them. Then add the cashew caesar and massage through the kale and cabbage gently until distributed well and you feel the kales leaves "relax" a bit.
  • Add the cooled red peppers, cauliflower and crispy chickpeas and mix gently.

Nutrition

Calories: 459kcalCarbohydrates: 43gProtein: 17gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gSodium: 680mgPotassium: 1160mgFiber: 11gSugar: 8gVitamin A: 3921IUVitamin C: 164mgCalcium: 169mgIron: 5mg
Keyword cashews, cauliflower, chick peas, dressing, Fall, fresh, glutenfree, kale, salad, seasonal
Tried this recipe?Let us know how it was!