Vegan Caesar Kale Salad

A bold, plant-based twist on the classic Caesar, with crunchy chickpeas and a creamy cashew dressing.

Ingredients

• 2 bunches kale

• 1 15oz can garbanzo beans

• 1½ tablespoons olive oil

• ½ teaspoon garlic powder

• ½ teaspoon salt

Dressing

• ⅓ cup cashews

• 2 small garlic cloves

• 2 tablespoons red wine vinegar

• 1 tablespoon lemon juice

• 1 tablespoon Dijon mustard

• 3 tablespoons nutritional yeast

• 1 teaspoon capers

• ½ cup olive oil

Instructions

1. Roast the Chickpeas
   Heat your oven to 400°F (200°C). Rinse the garbanzo beans under cold water and dry thoroughly. Place on a baking sheet, toss with olive oil, garlic powder, and salt, and roast for 20–30 minutes until crispy. Set aside to cool.

2. Make the Dressing
   In a small blender or food processor, pulse the cashews and garlic until they form a paste. Add red wine vinegar, lemon juice, Dijon, nutritional yeast, capers, and olive oil. Blend for 1 minute until smooth. If too thick, add 1–2 tablespoons of water and pulse again.

3. Prep the Kale
   If your kale is soft or wilted, rehydrate it: strip leaves from stems and soak in cold water in the fridge for 1–2 hours. Rinse and dry thoroughly. Stack several leaves at a time, slice into thin ribbons, and place in a serving bowl.

4. Dress and Toss
   Add the dressing to the kale and massage it in with your hands until the leaves are well coated.

5. Top and Serve
   Scatter roasted chickpeas over the salad and finish with a sprinkle of nutritional yeast. Serve immediately.