Crispy Kale Caesar Salad

A modern twist on the classic Caesar Salad featuring crispy kale, crunchy homemade croutons, and a zesty lemon-tahini dressing. Perfect for those seeking a vegan option that delights the palate while being rich in flavor and texture.

Prep time: 20 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

1 bunch of kale, de-stemmed and torn into bite-sized pieces

1 cup cherry tomatoes, halved

1 cup chickpeas, drained and rinsed

1 tbsp olive oil

1 tsp smoked paprika

1/2 tsp salt

1/2 tsp black pepper

4 slices of sourdough bread, cubed

1/4 cup lemon juice

2 tbsp tahini

1 tbsp nutritional yeast

1 clove garlic, minced

1/4 cup water

1/4 cup sunflower seeds

1/4 cup vegan parmesan cheese

Instructions

1. Preheat the oven to 375°F (190°C).

2. In a large bowl, massage kale with olive oil and a pinch of salt until tender.

3. Spread kale on a baking sheet and bake for 10 minutes until crispy.

4. On a separate baking sheet, spread cubed sourdough bread, drizzle with olive oil, sprinkle smoked paprika, and bake for 15 minutes until golden brown.

5. In a small bowl, whisk together lemon juice, tahini, nutritional yeast, minced garlic, salt, and water to make the dressing.

6. In a large salad bowl, combine crispy kale, cherry tomatoes, chickpeas, and croutons.

7. Drizzle with dressing and toss gently to combine.

8. Top with sunflower seeds and vegan parmesan cheese.

9. Serve immediately or refrigerate for up to 2 days.

Storage

Store in an airtight container in the refrigerator for up to 2 days.

Reheating

Best enjoyed fresh; however, if needed, let the salad come to room temperature before serving to preserve crispness.

Scan for cooking tips & leave a review!

itsonly.recipes/view/crispy-kale-caesar-salad

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.