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vegan kale caesar salad in a bowl with bread
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5 from 2 votes

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
Prep Time10 mins
Cook Time35 mins
Course: Dinner, Lunch, Salad
Cuisine: American
Servings: 4 servings
Calories: 404kcal
Author: Britney


Vegan Caesar Dressing

  • 1 cup oat milk
  • 1 tbsp dijon mustard
  • ¾ cup PB2 cashew powder
  • 4 cloves garlic, diced
  • 1 ½ tbsp capers, diced
  • 1 tbsp vegan sour cream 
  • 1 lemon juice
  • 1 tbsp olive oil
  • Salt and pepper


  • 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


  • 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.


Calories: 404kcal