This vegan kale caesar salad recipe tastes just like classic caesar salad, despite being vegan! Enjoy it as a side dish, or as a meal with some bread on the side or whole grains on top.
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I am obsessed with kale caesar salads lately. Something about the creamy, savory dressing and the hearty chew of the kale goes so well together.
I’ve been buying vegan kale caesar salads out a fair amount lately (our local Mom’s Organic Market has one I LOVE). I finally decided it was time to make one myself at home!
Salad Recipe Ingredients
To make this tasty salad, you’ll start by making the crunchy dijon-garlic roasted chickpea “croutons”. These make the salad even more awesome, plus they add some protein (and more fiber) to the mix.
(The crunchy chickpeas were inspired by the Mason Jar Kale Salad Recipe I shared a couple weeks ago!)
For the chickpea croutons, you’ll need:
- chickpeas (I used canned)
- garlic
- dijon mustard
- nutritional yeast
- olive oil
- salt & pepper
(Here are more tasty chickpea recipes to try!)
Vegan Caesar Dressing
The dressing for this salad is super easy to throw together. All you need is a food processor, a blender, or an immersion blender!
The secret to making it creamy but still vegan? Silken tofu – and some nutritional yeast to add a “cheesy” flavor. Yum!
Here’s what you’ll need:
- silken tofu
- olive oil
- lemon (whole)
- garlic
- nutritional yeast
- dijon mustard
- salt & pepper (to taste)
How to Make a Kale Caesar Salad with Vegan Dressing
Start by making the dressing. Simply toss all the salad dressing ingredients together and blend.
You can use a regular blender, immersion blender, or food processor. It’s ready in seconds! Set it aside for now.
Next, heat your oven to 350 degrees F. Toss the chickpeas in the garlic, dijon, nutritional yeast, olive oil, and salt and pepper. Then, roast for 30-35 minutes. Once they’re browned and crispy, they’re done!
While the chickpeas are cooking, remove the stems from one bunch of kale and thinly slice. Toss with the dressing, massaging lightly to tenderize the kale.
Finally, top with the chickpea croutons and some toasted pepitas and enjoy!
Don’t forget to add the croutons for crunch! I love using roasted chickpeas as croutons. They take a little longer to make, but they are worth it. Trust me!
Enjoy this salad as a side dish, or enjoy as your entrée with some crusty bread on the side or whole grains on top!
I made a double batch of the dressing and had variations on this salad for two of my packed lunches last week. It’s good with brown rice added, and feel free to add additional toppings, too. Cabbage gives it a nice crunch, as would other veggies!
What’s your favorite way to enjoy kale? I love kale salads but these kale chips (baked kale so it’s crunchy like chips) are a close second. 🙂
Love salads? Here are more recipes to try:
- Mason Jar Kale Salad (gluten free, vegan without cheese)
- Spiced Raisin and Pine Nut Barley Salad (vegan)
- Strawberry and Fennel Barley Salad
- Fall Harvest Salad with Watermelon
- Crunchy Broccoli Cauliflower Salad
- Cranberry Quinoa Salad (vegan)
- Creamy Vegan Salad Dressing (vegan, gluten free)
- Shrimp, Cucumber, and Feta Orzo Salad
- Creamy Italian Salad Dressing
Here’s the full vegan kale caesar salad recipe:
Vegan Kale Caesar Salad
This vegan kale caesar salad recipe tastes just like regular caesar salad despite being vegan! Enjoy it as an easy lunch, dinner, or side dish.
Ingredients:
For the dressing
- 1/2 cup silken tofu
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 1 clove garlic
- 2 teaspoons capers, drained
- 2 tablespoons nutritional yeast
- 1 teaspoon dijon mustard
- salt and pepper, to taste
For the chickpea croutons
- 1 can chickpeas
- 1 clove garlic, crushed
- 1 teaspoon dijon mustard
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- salt and pepper, to taste
For the salad
- 1 large bunch tuscan kale, stem removed & thinly sliced
- 1/2 cup toasted pepitas
Instructions:
- Combine all dressing ingredients in a blender, food processor, or container to use with an immersion blender. Blend until smooth and set aside.
- Heat oven to 350 degrees F. Toss the chickpeas in the garlic, dijon, nutritional yeast, olive oil, and salt and pepper. Roast for 30-35 minutes, until browned and crispy.
- Toss the kale with dressing to taste, massaging lightly to tenderize the kale.
- Top with the chickpea croutons and pepitas and enjoy!
