Allergens: vegan, gluten free, nut free, naturally sweetened

Makes: about 4-6 portions (depending if used as a main course or a side)

Prep time: 10 minutes

Cook time: 15 minutes

If you’re a Caesar salad fan then this recipe is for you!

The first time I made this for my family they were so surprised that it’s vegan. They were amazed that it tasted so much like a normal Caesar salad.

I like to add roasted chickpeas to this salad for some added crunch. Pumpkin seeds and parmesan cheese (vegan or not) also make great additions to this salad.

This is the type of salad that will actually leave you full and satisfied. A “meal salad” as I like to call it.

We think you’ll like this one! Try it out and let us know what you think.

Kale Caesar Salad Recipe

Ingredients

Kale Caesar Salad Dressing

1. 5 TBS tahini
2. 1 TBS lemon juice
3. 1 TBS soy sauce or tamari (gluten free soy sauce)
4. 5 TBS olive oil
5. 2 TBS apple cider vinegar
6. 3 garlic cloves
7. 2 tps capers and 3 tps caper juice
8. Salt and pepper to taste
9. Red chilli flakes (just a touch for some spice)
10. 1 TBS lemon dill seasoning (or a mix of lemon pepper and dried dill)
11. 1 tps of sriracha
12. 1 tps wholegrain mustard
13. 1 tps maple syrup
14. ¼ warm water or more added as needed

Salad

1. 1 big bunch of kale, washed and finely chopped. Remove stems

Croutons

• 6-8 pieces of bread (I used a slightly stale gluten free variety, but any dry bread will work)
• 1 TBS olive oil
• 1 TBS garlic powder
• Salt and pepper to taste
• ½ tsp cayenne powder

Roasted Chickpeas

1. 1 can drained and rinsed chick peas
2. 1 TBS olive oil
3. ½ tsp cayenne powder
4. 1 tsp paprika
5. Salt and pepper to taste
6. 1 tsp garlic powder
7. ½ tsp red pepper flakes

Instructions

1. Pre-heat your oven to 350F
2. Put all of the roasted chickpea ingredients onto a greased cookie sheet. Bake for about 25-30 minutes or until crisp.
3. Chop your stale bread into bite sized chucks. Then mix all of the crouton ingredients onto a cookie sheet and bake for 10-15 minutes (flipping half way) or until slightly browned.
4. Thoroughly rinse and chop the kale, removing all stems.
5. Place all of the dressing ingredients listed above into a high speed blender and mix until fully combined.
6. Pour the dressing over the kale and mix in a big bowl. Now let this sit in your fridge for about 30 minutes before eating (this helps “soften” the kale).
7. Then add the chickpeas and crotons and combine. Enjoy!

Alana Walter

Alana Walter is a food aficionado. Her passion for cooking and baking started at a young age. Being celiac and plant based presents Alana with a unique opportunity to look at food in a different way. But her “free-from” food is the furthest thing from boring. Her goal is to break down the barriers people have towards cooking with dietary restrictions. Alana is one of the co-founders of ThoughtNotion.