Easy 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.
Equipment
- Baking pan
- Strainer
- Pressure cooker
- Frying pan
- Large mixing bowl
Ingredients
Kale
- 12 cups kale, washed and roughly chopped
Chickpea croutons
- 1 ½ cups cooked chickpeas
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne
- ½ 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 400°F 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
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.
Remember to give the chickpeas a stir at the halfway mark so they roast evenly.
Adding the liquid aminos near the end of cooking will prevent burning.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 170kcal | Carbohydrates: 14.1g | Protein: 12g | Fat: 8.8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 3.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 267mg | Potassium: 357.7mg | Fiber: 5.7g | Sugar: 3g | Vitamin A: 2127.7IU | Vitamin C: 39.3mg | Calcium: 166.8mg | Iron: 2.1mg
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