Kale Caesar with Crunchy Chickpeas
This light yet satisfying Kale Caesar Salad is a fresh take on the classic, featuring tender kale, a creamy homemade dressing, and delightfully crunchy air-fried chickpeas. With a touch of zesty lemon and a sprinkle of vegan parmesan, it’s perfect as a main course or a flavorful side. A wholesome, dairy-free delight that’s both nourishing and delicious.
Ingredients
- 6 packed cups kale, stemmed and chopped
Dressing:
- 1/4 cup avocado mayo
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1/2 tsp Worcestershire sauce
- 1 garlic clove, minced
- 1/2 tsp lemon zest
- 1/2 tsp sea salt
- Pinch freshly ground black pepper
Vegan Parmesan:
- 1 1/2 tbsp raw cashews
- 1/2 tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
Crunchy Chickpeas:
- 1 (15-ounce) can chickpeas, rinsed and dried
- 1/2 tbsp olive oil
- 1/2 tsp sea salt
Instructions
- Preheat air fryer to 375°F. Toss dried chickpeas with olive oil and sea salt. Air fry for 30 minutes, or until golden and crisp. Let cool slightly.Stem and chop the kale. If too firm, massage with a touch of olive oil or lemon juice for 2-3 minutes to tenderize. Set aside.Blend cashews, nutritional yeast, sea salt, and garlic powder in a small blender until a fine powder forms.Whisk avocado mayo, lemon juice, dijon mustard, Worcestershire, garlic, lemon zest, salt, and pepper until smooth.Toss kale with dressing, then sprinkle with vegan parmesan and toss again. Add chickpeas on top and serve.Enjoy this lovely, vibrant salad as a main or side, and feel free to top with grilled chicken or salmon for added heartiness.
Video
Notes
Tip: You can use real parmesan cheese, but should try the vegan parmesan; it adds a wonderful, nutty flavor.