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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.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
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.