Vegan Kale Caesar Salad with roasted Chickpeas
This Vegan Kale Caesar Salad is made with kale, roasted golden beets, crispy chickpeas, and red currants and a homemade cashew caesar dressing
Servings: 4 servings
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
Instructions
- 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