Entree, Featured, Food, Sides

Vegan Kale Caesar with Crispy Roasted Chickpeas

December 12, 2018
Vegan Kale Caesar with Crispy Roasted Chickpeas

If you’re looking for a salad that’s equal parts healthy, satiating, and lusciously appetizing, I give you the Vegan Kale Caesar with Crispy Roasted Chickpeas. Superbly crunchy greens create the base for this antioxidant-packed powerhouse. A creamy, vegan garlic dressing offsets the natural toughness and bitterness of the kale. Lastly, the crispy roasted chickpeas and flavor-packed garnish add the necessary crunch factor that takes a salad from good to great! This recipe is vegan and can be made gluten free. Bon appétit!


Roasted chickpeas:

  • 1.5 cups chickpeas, drained and rinsed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon garlic powder


  • 1/2 cup raw cashews, soaked overnight
  • 1/4 cup water
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 small garlic clove (you can add another if you like it super potent)
  • 1/2 tablespoon vegan, gluten free Worcestershire sauce (Try Wizard’s brand)
  • 2 teaspoons capers
  • 1/2 teaspoon fine grain sea salt and pepper, or to taste


  • 1 small/medium bunch lacinato kale, de-stemmed 
  • 2 small heads romaine lettuce 


  • 1/3 cup raw cashews
  • 2 tablespoons hulled hemp seeds
  • 1 small garlic clove
  • 1 tablespoon nutritional yeast
  • 2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon garlic powder
  • Fine grain sea salt, to taste


  1. Soak cashews in a bowl of water overnight. Drain and rinse.
  2. Roast chickpeas: Preheat oven to 400°F. Drain and rinse chickpeas. Place chickpeas in a tea towel and pat dry. Place onto large rimmed baking sheet. Drizzle with olive oil and roll around to coat. Sprinkle on the garlic powder and salt. Toss to coat. Roast for 20 minutes at 400°F, then gently stir the chickpeas around on the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.
  3. Whip up the dressing: Add the soaked cashews and all other dressing ingredients (except salt) into a high-speed blender or food processor, and blend on high until the dressing is smooth (about 1 minute). You can add a splash of water or olive oil if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
  4. Prepare the garnish: Add cashews and garlic into a mini food processor and pulse until finely chopped. Add in the rest of the ingredients and process until the mixture is combined. Season with salt to taste.
  5. Prepare the lettuce: Remove the stems from the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large mixing bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 15 cups of chopped greens altogether.
  6. Put it all together: Add dressing onto greens and toss until thoroughly coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas and the garnish. Serve immediately.


  • This salad is best when served promptly after making. Leftovers can be stored in an airtight container for 2-3 days. 


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