Kale Caesar Salad
This kale Caesar salad is easy, nutritious, and delicious! Crunchy chickpea croutons, savory tempeh, and fresh kale are all tossed in a creamy vegan Caesar dressing. Serve it as a side dish with pasta and garlic bread, or enjoy it as a light main on its own.
Looking for a twist on a classic salad? This protein-packed tempeh Caesar salad is the answer! Like our apple walnut salad, its hearty textures and flavors make it perfect for the winter and shoulder season months.
Why I love this recipe
Caesar salad is a textbook side dish, but today it’s getting a flavor makeover! Just by swapping the greens, this kale Caesar salad is so much heartier and filling than the original.
I mix crunchy chickpea croutons, savory tempeh, fresh kale, and homemade vegan Caesar dressing for a show-stopping combo. It’s creamy, crunchy, and satisfying, plus unbelievably simple to whip up.
Kale is a much better candidate for dressing than romaine lettuce (say no to soggy salads!). Once assembled, the leaves maintain a perfectly chewy texture โ even into the next day.
Ingredient notes
You’ll be happy to know that the ingredients in this kale Caesar salad are all easily accessible and budget-friendly. Find a full breakdown and suitable substitutes below!
Kale
This nutrient-rich leafy green has a slightly bitter and earthy flavor that pairs exceptionally well with creamy Caesar dressing. In just a single cup, this cruciferous vegetable contains more than your daily vitamin needs for vitamins A, K, and C.
Substitute: Try baby spinach, romaine lettuce, or even arugula for a milder taste and texture. Just note that these options won’t hold up as well as kale.
Chickpeas
I use chickpeas instead of traditional croutons for a crunchy texture, nutty flavor, and boost of protein content. Canned or home-cooked chickpeas both work.
Substitute: You can use roasted almonds or croutons if you prefer.
Tempeh
Tempeh adds an earthy, nutty flavor and a meaty texture that emulates grilled chicken. It also helps boost the plant-based protein content!
Substitute: Grilled tofu or vegan chicken are also great options.
Spices
Garlic powder, smoked paprika, and cayenne pepper add savory depth, smokiness, and a kick to the chickpeas and tempeh, enhancing the overall flavor.
Liquid aminos
With a similar flavor to soy sauce, liquid aminos infuse the tempeh with savory, umami notes. Plus, this condiment is gluten-free.
Substitute: Soy sauce or tamari are the next best options. For a slightly sweeter flavor profile, you can use coconut aminos.
How to make
Learn the best way to make tempeh Caesar salad with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!
Preparation
Set your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. In the meantime, wash and chop the kale into bite-size pieces.
Cooking
Step 1
Drain and rinse a can of chickpeas, then spread them on the lined baking sheet. Season them with olive oil, garlic powder, paprika, and cayenne, then bake them for 25-30 minutes until they are golden and crispy.
Remember to give the chickpeas a stir at the halfway mark so they roast evenly.
Step 2
Heat some more olive oil in a non-stick pan over medium. Cook tempeh cubes for 4-5 minutes per side until golden brown. Season the cubes with garlic powder and liquid aminos with about 2 minutes remaining.
Adding the liquid aminos near the end of cooking will prevent burning.
Step 3
When the chickpeas and tempeh are finished, it’s time to build your salad. Gently massage the kale with the vegan Caesar dressing, then top it with crispy tempeh cubes, chickpea croutons, and optional vegan Parmesan cheese. Happy eating!
Expert tip
Unlike romaine lettuce, you REALLY need to work kale by massaging it with your hands. This technique breaks down the tough fibers, making the leaves tender and easier to digest, while also making the flavor less bitter.
This makes your kale Caesar salad way more enjoyable, so be patient and massage the kale for at least a few minutes before assembling the salad.
If you’re really committed, you can massage it with a dash of olive oil or a squeeze of lemon juice before adding the dressing.
Serving suggestions
This kale Caesar salad is a multi-purpose powerhouse dish that goes with almost anything. For some classic pairings, try it with vegan lentil soup, vegan pumpkin soup, or vegan potato leek soup.
You can serve it as a side with vegan mushroom pasta, cauliflower steaks, or lentil Bolognese. Or, enjoy it as part of a holiday feast with other winter salads, like this garlicky orange spinach salad or this beet and apple salad. Just don’t forget the vegan garlic bread!
Cooking tips
Add the dressing gradually: Start with less dressing and add more as needed to avoid overdressing the salad.
Use quality kale: Use fresh and organic kale whenever possible for the most tender texture, best taste, and highest nutritional value. If possible, grow your own!
Serving temperature: Serve the salad chilled for a refreshing taste, especially in warmer weather.
Switch up the mix-ins: Experiment with different add-ins like roasted nuts or seeds for added texture and nutrition.
Frequently asked questions
Rinse the kale leaves under cold water to remove any dirt or debris. You can use a salad spinner to dry the leaves thoroughly or pat them dry with paper towels.
Ensure the chickpeas are completely dry before baking, and don’t overcrowd them on the baking sheet. Let them cool completely after baking to achieve maximum crunchiness.
Try sliced avocado, sun-dried tomatoes, or crumbled vegan feta cheese. Add nuts like almonds, walnuts, or pine nuts for a rich flavor and crunchy texture.
Storing
If you have leftover kale Caesar salad, the good news is it stores well! Follow these guidelines to ensure freshness and tastiness.
Fridge
This salad is best stored in the refrigerator. Store it in an airtight container, and it should last for up to 2 days. If possible, keep the dressing separate to maintain the kale’s texture, but it also stores well with the dressing on.
Freezer
I don’t recommend freezing this salad, as it will affect the texture and quality of the kale and the chickpea and tempeh croutons.
Reheating
You can reheat the tempeh or chickpea croutons separately for a few minutes in the oven at 350 degrees Fahrenheit or on the stovetop over low-medium until warm.
Serving size
This kale salad typically serves four to six people, making it great for hosting dinner guests or meal prepping. It’s the ideal choice if you like to organize your meals for the week since the recipe can easily be doubled or tripled to accommodate more servings.
This hearty salad is suitable for a light lunch or a healthy side dish with dinner. Preparing larger quantities gives you a practical solution for budgeting and efficient meal planning, especially if you want to maximize your time and resources!
More vegan salads
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Recipe
Easy Kale Caesar Salad
Equipment
- Baking pan
- Strainer
- Pressure cooker
- Frying pan
- Large mixing bowl
Ingredients
Kale
- 12 cups kale, washed and roughly chopped
Chickpea croutons
- 1 ยฝ cups cooked chickpeas
- 1 teaspoon garlic powder
- ยฝ teaspoon smoked paprika
- ยผ teaspoon cayenne
- ยฝ tablespoon olive oil
- Salt & pepper to taste
Tempeh
- 8 ounces tempeh
- 1 teaspoon garlic powder
- 1 tablespoon Braggs liquid aminos
- 1 tablespoon olive oil
Dressing
Garnishes
Instructions
Chickpeas
- Preheat the oven to 400ยฐF and line a baking sheet with parchment paper. Drain and rinse a can of chickpeas in a strainer. Alternatively, cook your own with a pressure cooker if you have one.
- Spread the chickpeas on the prepared baking sheet. Drizzle them with olive oil, and sprinkle spices over the top. Mix everything to coat the chickpeas.
- Bake the chickpeas for 25-30 minutes until golden and crispy. Remember to mix them around at the halfway mark.
Tempeh
- Heat olive oil in a non-stick skillet over medium. Meanwhile, cut the tempeh into bite-size cubes.
- Once the skillet is hot, cook the tempeh for 4-5 minutes per side until golden brown. Season the cubes with garlic powder and liquid aminos at the end.
Assembly
- Once the chickpeas and tempeh are cooked, pour some Caesar dressing over the kale in a large salad bowl. Gently massage the kale with your hands for about 2-3 minutes.
- To serve, divide the dressed kale into bowls and top it with crispy tempeh cubes, chickpea croutons, and vegan Parmesan cheese. Happy eating!
Notes
Nutrition
Note: Iโve updated this post to include new information and helpful tips about the recipe.
Mitch Chapman is a food writer, photographer, and one of the founders of Broke Bank Vegan. With a background in healthcare and the restaurant industry, he has a passion for sharing healthy yet flavorful plant-based food.