Vegan Kale Caesar Salad

Looking for a bold, satisfying salad that’s both nourishing and delicious? This Vegan Kale Caesar Salad hits every note—crisp, creamy, tangy, and utterly crave-worthy. It’s the plant-based version of a classic Caesar, reimagined with nutrient-rich kale, crunchy chickpeas, and a zesty dairy-free dressing that might just be better than the original.

Whether you’re eating light, meal-prepping for the week, or craving a refreshing side, this recipe is a staple every vegan (and non-vegan!) will love. Let’s dive into the story behind it and how to make this guilt-free indulgence.

Why You’ll Love This Vegan Caesar

Traditional Caesar salads are loaded with dairy, anchovies, and eggs—but this vegan version uses whole food ingredients without sacrificing flavor. The star of the show? The cashew-based Caesar dressing, blended to creamy perfection with garlic, lemon juice, Dijon mustard, and capers to mimic the umami punch of anchovies.

Unlike regular Romaine lettuce, kale offers more texture and nutrition, holding up well to the rich dressing. And instead of croutons, we’re using roasted chickpeas for a crunch that adds protein and fiber too.

Ingredients You’ll Need

For the Salad:

1 large bunch of curly kale, washed and chopped

1 cup chickpeas, drained and roasted (or store-bought crunchy chickpeas)

Optional: shaved vegan parmesan or nutritional yeast

For the Vegan Caesar Dressing:

½ cup raw cashews (soaked for 2 hours or boiled for 10 mins)

2 tbsp lemon juice

1 tbsp Dijon mustard

1 tbsp capers

1 tbsp olive oil

1–2 cloves garlic

½ tsp salt

¼ tsp black pepper

¼ cup water (adjust for desired consistency)

How to Make It

Step 1: Prep the Kale

Remove the kale stems and chop the leaves into bite-sized pieces. Massage them with a little olive oil or lemon juice for 2–3 minutes to soften and mellow the bitterness.

Step 2: Roast the Chickpeas

Pat dry 1 cup of canned chickpeas. Toss with a little olive oil, salt, and garlic powder. Roast at 400°F (200°C) for 20–25 minutes, shaking halfway through, until crispy.

Step 3: Make the Dressing

Add soaked cashews, lemon juice, mustard, capers, garlic, oil, salt, pepper, and water to a high-speed blender. Blend until completely smooth and creamy.

Step 4: Assemble

Toss the massaged kale with the dressing until well coated. Top with roasted chickpeas and a sprinkle of nutritional yeast or vegan parmesan. Serve immediately!

Expert Tips

Massage your kale: This step helps reduce toughness and makes the leaves more palatable.

Soaking cashews ensures a smooth dressing—don’t skip it!

Add extra flavor: A pinch of smoked paprika or vegan Worcestershire can elevate the dressing even more.

Meal prep friendly: Store the dressing and chickpeas separately. Toss everything just before serving to maintain texture.

Substitutions & Variations

Nut-Free? Use sunflower seeds or silken tofu in place of cashews.

Want more crunch? Toss in roasted sunflower seeds or chopped almonds.

Low-oil version? Omit olive oil and add a splash more water or lemon for the dressing.

Why Kale?

Kale isn’t just trendy—it’s a nutritional powerhouse. Loaded with antioxidants, vitamin K, and fiber, it stands out as a super green that keeps you full longer. Unlike lettuce, it holds up to creamy dressings, making it perfect for hearty salads like this one.

Serving Ideas

This Vegan Kale Caesar Salad is versatile enough for lunch, dinner, or a potluck side. Add cooked quinoa or grilled tofu for a protein-packed meal, or serve it alongside vegan pizza or soup for a balanced spread.

Final Thoughts

This is more than just a salad—it’s a vegan twist on a classic that wins over skeptics and satisfies cravings. With just a few pantry staples, you can whip up a creamy, crunchy, refreshing Caesar that’s 100% plant-based and 100% delicious.

Ready to dig in? Try this Vegan Kale Caesar Salad today—and don’t forget to pin it for later!

Vegan Kale Caesar Salad

This Vegan Kale Caesar Salad is a plant-based twist on the classic favorite. Packed with nutrients, crunchy chickpeas, and a creamy cashew Caesar dressing, it’s a satisfying and wholesome meal or side dish for any day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 3

Course: Salad, Vegan

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

• For the Salad:
• 1 large bunch kale destemmed and chopped
• 1 tbsp olive oil for massaging
• 1 cup crispy roasted chickpeas store-bought or homemade
• 1/4 cup vegan parmesan cheese store-bought or homemade
• For the Cashew Caesar Dressing:
• 1/2 cup raw cashews soaked 2–4 hours or boiled 10 mins
• 1/4 cup water
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp capers
• 1 garlic clove
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

 

1. Prepare the Dressing:
2. In a blender, combine soaked cashews, water, lemon juice, mustard, capers, garlic, salt, and pepper. Blend until smooth and creamy. Set aside.
3. Massage the Kale:
4. Place chopped kale in a large bowl. Drizzle with olive oil and gently massage the leaves for 2–3 minutes until they soften and darken.
5. Assemble the Salad:
6. Add the crispy chickpeas and vegan parmesan to the massaged kale. Pour in the dressing and toss until well coated.
7. Serve:
8. Enjoy immediately as a main dish or side. Garnish with more chickpeas or vegan cheese if desired.

Notes

You can swap kale with romaine or spinach for a different texture.

Add sliced avocado or grilled tofu for extra protein.

Dressing keeps in the fridge for 3–4 days in a sealed jar.