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!
The homemade caesar dressing is creamy, tangy, a little zesty and it's amazing!
VEGAN KALE CAESAR SALAD WITH ROASTED CHICKPEAS
PB2 cashew powder
Vegan sour cream
HOW TO MAKE VEGAN KALE CAESAR SALAD WITH ROASTED CHICKPEAS
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.
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.
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