Vegan Kale Caesar Salad with Roasted Chickpeas

This vegan kale caesar salad is epic. It's got roasted chickpeas and golden beets, red currants, and best of all - a homemade caesar dressing that's absolutely delicious! It's super easy to make, loaded with veggies, and perfect for those who meal prep!

Loving a good vegan recipe?! Try this 5 minute chunky vegan queso and this vegan peach cobbler for more deliciousness!

A vegan salad that's so good you won't know what hit you! I love a good salad, but this salad is just too good to even put into words. It tops all of the other salads and puts them to shame. lol Massaged kale, roasted chickpeas, golden beets, red currants, avocado and a homemade caesar salad dressing. What?! Yup. Freaking amazing!

The homemade caesar dressing is creamy, tangy, a little zesty and it's amazing. I added a little cashew powder from PB2 for added richness and some lemon juice and capers for tang... you have to try this recipe. *drops mic*

is caesar salad vegan?

Traditional caesar salad is not vegan - there's anchovies in the dressing. It gives the dressing that brine-y flavor! It also typically includes parmesan and eggs in the salad. So, not, it is not vegan.

This vegan kale caesar salad, however, is. The salad dressing is made of PB2 cashew powder for richness and creamy texture along with dijon mustard, capers, lemon juice, vegan sour cream, and garlic. I also used oat milk, however, you can use whatever alternative milk that you would like!

what do you need to make vegan kale caesar salad?

A few simple ingredients go a long way! See the list below:

• Lacinato Kale, or dino kale. I like this type of kale because it's very hearty and filling!
• Chickpeas AKA Garbanzo Beans
• Golden Beets
• Red Currants - this is optional as I know that red currants are difficult to find. However, they provide a beautifully tart flavor that balances all of the garlic and briny flavors perfectly.
• Croutons - also optional. I just love the crunch!
• Avocado - this is a must. Avocado makes everything better!

what makes this salad so delicious?

It's all in the dressing! I don't know about you, but I love a good caesar dressing and a creamy balsamic dressing. The ingredients for this dressing bring this vegan kale caesar salad ALIVE! Garlic, dijon mustard, capers, the PB2 cashew powder - the list goes on. It all comes together to make so much happiness for your tastebuds.

Also, you don't have to worry about soaking the cashews for a long period of time because you can simply use the cashew powder so the caesar dressing comes together in like 5 minutes.

It's also so so easy to make. All you do is combine the ingredients for the caesar dressing in a bowl and whisk. You don't need a food processor, you don't need anything fancy. Just a bowl and a whisk and you're all set!

More recipes you'll love!

• Roasted Red Pepper and Pumpkin Soup
• Greek Cucumber Salad
• Vegan Bourbon Apple Skillet Cake with Chai Drizzle
• Fig and Burrata Salad with Maple Vinaigrette
• Strawberry Avocado Spinach Salad with Candied Pecans
• Cajun Chicken Caesar Salad
• Chickpea Salad with Honey Garlic Lime Vinaigrette

This blog post and recipe for vegan kale caesar salad with roasted chickpeas was made in partnership with PB2! I received compensation in exchange for this work. My opinions on their products are genuine. If I didn't love their products, I would certainly mention it! Thanks for your continued support!

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Vegan Kale Caesar Salad with roasted Chickpeas

By: Britney

This Vegan Kale Caesar Salad is made with kale, roasted golden beets, crispy chickpeas, and red currants and a homemade cashew caesar dressing

Serving: 4 servings

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Calories: 404kcal

Equipment

• ▢
  Mixing Bowls

Ingredients

Vegan Caesar Dressing

• ▢ 1 cup oat milk
• ▢ 1 tbsp dijon mustard
• ▢ ¾ cup PB2 cashew powder (you can also use a ½ cup of cashew butter)
• ▢ 4 cloves garlic, diced
• ▢ 1 ½ tbsp capers, diced
• ▢ 1 tbsp vegan sour cream 
• ▢ 1 lemon juice
• ▢ 1 tbsp olive oil
• ▢ Salt and pepper

Salad

• ▢ 15 oz canned Chickpeas, rinsed and drained
• ▢ 3 golden beets, sliced
• ▢ 1-2 bunches kale, sliced
• ▢ drizzle olive oil
• ▢ 1 lemon, juiced
• ▢ 4 sprigs red currants, optional
• ▢ 1-2 avocado, sliced

Directions

• Preheat oven to 425 degrees F. Slice beets and rinse and drain chickpeas. Place on a parchment lined baking sheet and drizzle with olive oil. Season with salt and pepper. Cook for 30 minutes on the top rack in the oven.
• Add kale to a large salad bowl and drizzle with olive oil and juice from one lemon. Massage kale greens for 3-4 minutes. Place chickpeas and beets into the bowl with the kale.
• In a separate bowl, combine oat milk, dijon mustard, PB2 cashew powder, garlic, capers, vegan sour cream, lemon juice, olive oil, and salt and pepper. Whisk together. Add 1-2 tbsps of water if you like a thinner texture dressing. Add to salad and garnish with red currants and avocado, optional.

Nutrition

Calories: 404kcal

Course: Dinner, Lunch, Salad

Cuisine: American

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