Cooked - Kale Caesar Salad With Chickpeas & Tahini Ranch

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Kale Caesar Salad With Chickpeas & Tahini Ranch

1.0

1 can of chickpeas (400mL, about 1 ½ cups)

¼ cup nutritional yeast

1 ½ tbsp soy sauce

½ tsp paprika (smoked or regular)

1 tsp maple syrup

4 large kale leaves

1 tbsp olive oil (see notes for oil-free)

½ avocado

Handful of cherry tomatoes (about 10-12)

2 tbsp capers

1 tbsp hemp seeds

Pickled onions (optional)

3 tbsp tahini

1 tsp Dijon mustard

½ tbsp lemon juice

1 tsp caper brine

1 tsp maple syrup

½ tbsp vegan mayo (see notes for oil-free)

1 clove of garlic (or ½ tsp garlic powder)

Water, to loosen

Preheat the oven to 400F.
Drain and rinse the chickpeas, then add them to a mixing bowl with nutritional yeast, soy sauce, smoked paprika and maple syrup. Mix well, then spread the chickpeas on a lined baking sheet.
Roast the chickpeas for 16-18 minutes, until golden.
Remove the kale leaves from their stems then wash and dry. Tear or cut into bite-sized pieces, then add them to a salad bowl with olive oil and massage with your hands to break down the kale (this will help soften it).
Prepare the tahini ranch dressing by mixing together tahini, Dijon mustard, lemon juice, caper brine, maple syrup, vegan mayo, garlic, and water to loosen.
Cut avocado into chunks and halve cherry tomatoes.
Once the chickpeas are roasted, assemble the salad by adding them to the bowl with the kale, then the avocado chunks, cherry tomatoes, capers, hemp seeds, and pickled onions. Drizzle the dressing on top, toss, and enjoy!

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 99 weeks ago

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