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Easy Kale Vegan Caesar Salad

  • Writer: Kenzie
    Kenzie
  • Jan 16
  • 2 min read

A delicious and plant-based twist on the classic favorite. With crunchy kale, crisp croutons, and a creamy, dairy-free dressing, it’s a perfect combination of textures and flavors. It’s not only easy to make but also packed with nutrients, making it a great option for lunch or a satisfying side dish.

Easy Kale Vegan Caesar Salad

Caesar salad has always been one of my favorite meals. Once I went plant-based, I thought I'd have to give up my beloved salad...

That was until I realized how easy it was to create a vegan version! I was so excited to reinvent this classic with a creamy, dairy-free dressing made from hummus and nutritional yeast, and still keep all the flavors I loved. Now, I can enjoy my favorite dish guilt-free, knowing it’s packed with wholesome ingredients! Whether you're plant-based or just looking for a healthier twist on an old favorite, this nutritious & delicious salad is sure to satisfy your cravings.


Easy Kale Vegan Caesar Salad

Easy Kale Vegan Caesar Salad


Ingredients


caesar dressing

  • 1/4 cup hummus

  • 1-2 tablespoon olive oil

  • 2-3 tablespoon lemon juice

  • 1 tablespoon nutritional yeast

  • 1 teaspoon spicy mustard

  • 1/2 teaspoon lemon zest

  • 2 teaspoon olives(kalamata or green, pitted + finely minced, plus 3 tsp liquid from olive container)

  • 4-5 cloves garlic, minced

  • pinch each sea salt + pepper


salad + toppings

  • 1 bunch curly kale, stemmed

  • 1 tablespoon olive oil

  • 1 can chickpeas, roasted with garlic powder, paprika, italian seasoning, salt + pepper

  • 2-3 pieces of sourdough, made into homemade crotons(olive oil, garlic powder, paprika, italian seasoning, salt + pepper)

  • 1/4 cup quartered grape tomatoes

  • 1/4 cup quartered cucumbers


Directions


  1. Blend all of the caesar dressing ingredients in a high-speed blender until smooth. Adjust to taste with lemon, garlic, salt and/or pepper.

  2. Massage the kale using fingers with 1/2 tablespoon of olive oil to soften.

  3. Preheat oven to 425 & line a large baking sheet with parchment paper.

  4. Drain the canned chickpeas, and toss with olive oil + seasonings. Roast for 20-30 minutes, or until golden brown and crispy.

  5. Remove chickpeas from oven, and turn the heat down to 350.

  6. Slice the sourdough into cubes, and toss with olive oil + seasonings.

  7. Bake at 350 for 12-18 minutes or until golden brown and crisp.

  8. Assemble the salad with the toppings as desired, and drizzle with creamy caesar salad dressing. Enjoy!



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