Our vegan spin on this classic salad is delicious, wholesome, and versatile. The dressing works equally well with chopped raw kale, a sturdy lettuce like Romaine or a combination of both. It also has enough body to work as a dip and can be served with a variety of crudité for a social gathering. This recipe yields 2 cups, enough for a few salads or veggies and dip for a crowd. It will keep in the refrigerator for at least one week. In the Spirit Rock kitchen, we like to offer this salad with crispy chickpeas instead of croutons for a nutritious bite of flavor.
Caesar Dressing Ingredients
- 1 cup cashews (soaked)
- ½ cup olive oil
- ½ cup lemon juice
- ¼ cup nutritional yeast
- 2 Tablespoons capers
- 1 Tablespoon Dijon mustard
- 2 garlic cloves
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 bunch kale, washed, stripped of hard stems and chopped into bite-sized pieces
Crispy Chickpeas Ingredients
- 1 can (14 oz.) chickpeas, drained and blotted dry
- 2 Tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
Instructions
Directions for Caesar Dressing
Soak 1 cup of cashews in warm water for one hour and drain.
Add all ingredients to blender and process until smooth.
Toss the kale or lettuce with ¼ to ½ of the dressing, depending on taste.
Top with crispy chickpeas.
Directions for Crispy Chickpeas
Combine all ingredients in a bowl.
Transfer to a parchment-lined baking sheet, and cook for 20 minutes at 400 degrees.
Allow to cool and serve atop Caesar salad or on their own as a snack.