Food

Vegan Kale Caesar Salad

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Ingredients:

For the Roasted Chickpea Croutons:

  • 1 (15-ounce) can chickpeas (or 1 1/2 cups cooked), drained and rinsed
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon garlic powder
  • 1/8 to 1/4 teaspoon cayenne pepper (optional)

For the Caesar Dressing (makes 3/4-1 cup):

  • 1/2 cup Vegenaise with grapeseed oil (you can also do 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 Worcestershire sauce (I use Wizard’s gluten-free brand)
  • 1/2 teaspoon fine grain sea salt and pepper, or to taste

For the lettuce:

  • 1 small/medium bunch lacinato kale, destemmed (5 cups chopped)
  • 2 small heads romaine lettuce (10 cups chopped)

Optional:

  • vegetarian Parmesan cheese, as desired
  • 1 avocado, diced

Directions:

  1. Roast chickpea croutons: Preheat oven to 400°F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it’s okay if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, salt, and optional cayenne. Toss to coat. Roast for 20 minutes at 400°F, then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.
  2. Prepare the dressing: Add the Vegenaise and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is super smooth. Add salt to taste and adjust other seasonings, if desired. Set aside.
  3. Prepare the lettuce: De-stem the kale and then finely chop the leaves. Wash and dry and place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.
  4. Assemble: Add dressing onto lettuce and toss until fully coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas, avocado and Parmesan cheese. Serve immediately.

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