Description
This vibrant Lemon Kale Caesar Salad features hearty kale leaves massaged with olive oil and lemon juice, creamy tahini-based vegan Caesar dressing, crispy air-fried chickpeas, and slices of ripe avocado. The dressing is rich and tangy with capers and nutritional yeast providing a cheesy flavor, making this salad a nutritious and satisfying vegan alternative to traditional Caesar salad. Perfect for a quick, healthy lunch or light dinner.
Ingredients
Salad
- 8 cups chopped kale (stems discarded)
- 1 tsp olive oil
- 2 tsp lemon juice
- ¼ cup vegan parmesan (see notes)
- 1 thinly sliced, pitted avocado
Dressing
- ⅓ cup tahini, well stirred
- ¼ cup water (plus more as needed)
- 1 tsp lemon juice
- 1 tbsp nutritional yeast
- ¼ tsp salt
- 1 tbsp finely chopped capers
- 1 tbsp caper brine
- ½ tsp garlic powder
Crispy Chickpeas
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp crushed dried oregano
- ¼ tsp cayenne pepper (optional)
Instructions
- Prepare Chickpeas: Rinse the chickpeas thoroughly in a mesh colander. Shake off excess water using a clean dish towel. In a small bowl, whisk together the olive oil and all the seasoning powders (salt, onion powder, garlic powder, paprika, oregano, and cayenne if using). Toss chickpeas in this mixture until evenly coated. Place them in an air fryer at 350ºF for about 12 minutes, shaking or turning once to crisp evenly. For oven users, spread chickpeas on a cookie sheet and bake at 350ºF for 20 minutes, turning frequently.
- Make Dressing: Finely chop the capers. In a medium bowl, combine tahini, water, lemon juice, nutritional yeast, salt, chopped capers, caper brine, and garlic powder. Use an immersion blender or whisk vigorously until emulsified and creamy. Adjust thickness by adding a little more water to achieve a consistency thick enough to cling to kale leaves but pourable.
- Prepare Kale: Remove the tough stems from kale leaves and finely chop the leaves. Place in a large bowl. Drizzle with olive oil and lemon juice. Massage the kale gently with your hands for a few minutes until leaves soften and become more tender and bright green.
- Assemble Salad: Pour the dressing over the massaged kale and toss thoroughly until all leaves are coated. Add the vegan parmesan cheese and toss again to combine. Top the salad with thinly sliced avocado and all crispy chickpeas.
- Serve: Serve the salad immediately for the best texture. If preparing ahead, keep the avocado and chickpeas separate and add them just before serving to retain freshness and crispiness.
Notes
- Vegan parmesan can be store-bought or homemade, typically made from ground nuts like cashews with nutritional yeast and salt.
- If you don’t have an air fryer, crisp the chickpeas in a conventional oven as described in the instructions.
- Adjust cayenne pepper in chickpea seasoning according to spice preference; it is optional.
- Massaging kale with lemon juice and olive oil softens its texture and reduces bitterness, making it more enjoyable.
- Use an immersion blender for the dressing for a smoother texture; otherwise whisk thoroughly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Air Frying
- Cuisine: American
