Chickpea Kale Caesar Salad
Crispy, crunchy and totally plant-based, this salad packs plenty of umami flavour, so you won't miss the Parmesan or the anchovies in a classic Caesar salad. Prep all the salad components ahead so you can easily bring this salad together just before dinner time.
Still warming up to kale? Try this salad with a mixture of kale and romaine lettuce.
Meal Prep Tip: Cook once and eat flavourful meals all week long. Double or triple the recipe for the chickpea croutons and the walnut parm, even the dressing. These are marvelous pantry staples to have on hand to add plant-based flavour to all sort so meals - think salads, grain bowls and pasta.
Serves 4 as a meal, 6-8 as a side. Prep time: 30 minutes. Cook time: 40 minutes.
3 cups Chickpeas
3 tbsps Avocado Oil
3/4 tsp Smoked Paprika
1 1/2 tsps Garlic Powder
3/4 cup Walnuts
3 tbsps Nutritional Yeast
1/3 tsp Sea Salt
3/4 tsp Garlic Powder
1/3 cup Tahini
2 tbsps Dijon Mustard
1/3 cup Lemon Juice
3 tbsps Caper Brine
6 cloves Garlic
1/2 cup Extra Virgin Olive Oil
Sea Salt & Black Pepper, to taste
2 bunches Lacinato Kale
Toast walnuts until fragrant, approximately 10 minutes in a 350°F oven.
Make the chickpea crouton, in a medium sized bowl toss chickpeas with paprika, 1/2 tsp. garlic powder, salt pepper and avocado oil. Transfer to a parchment lined baking sheet and bake in a 350°F degree oven for 30-45 minutes (or until crunchy), tossing often.
As the chickpeas bake, make the dressing and the walnut parm. Combine tahini, mustard, lemon juice, caper brine, garlic, olive oil in a high speed blender and blend until smooth. Season to taste with lots of salt and pepper.
To make the walnut parm, combine walnuts, yeast, garlic powder and a few pinches of salt in a food processor and process until it resembles the consistency of parmesan cheese.
Wash, destem and tear kale into bite size pieces. Dry well and toss with dressing.
Top with a sprinkle of walnut parm and lots of chickpea croutons.