This Crispy Kale Caesar Salad is a refreshing twist on a classic favorite, packed with vibrant flavors and textures. It's perfect for a light lunch or a satisfying side dish, especially when you're in the mood for something crunchy and tangy.
Kale is the star here, providing a hearty, nutritious base that crisps up beautifully in the oven. Cherry tomatoes add a burst of sweetness and freshness. Chickpeas offer protein and a bit of substance, making the salad more filling. Olive oil helps the kale crisp and adds richness to the dressing. Smoked paprika brings a subtle smokiness that enhances the croutons. Sourdough bread is perfect for making crunchy, flavorful croutons. The lemon juice, tahini, and nutritional yeast combine to create a creamy, tangy dressing. Garlic adds a punch of flavor, while sunflower seeds provide a nutty crunch. Finally, vegan parmesan cheese adds a cheesy finish without the dairy.
This salad pairs wonderfully with a hearty vegetable soup or a simple grilled protein like tofu or tempeh. For a bit of indulgence, try serving it alongside a creamy pasta dish — the crunch and freshness of the salad balance out rich flavors beautifully.
Start by preheating your oven to 375°F (190°C). While the oven is warming up, grab a large bowl and toss your kale with a tablespoon of olive oil and a pinch of salt. Really get in there and massage the kale until it's nice and tender. This step is key to breaking down the fibers and making it more palatable.
Spread the kale out on a baking sheet and pop it in the oven for about 10 minutes. You want it crispy but not burnt, so keep an eye on it. Meanwhile, prepare another baking sheet for the sourdough croutons. Cube your sourdough bread and toss it with a drizzle of olive oil and a sprinkle of smoked paprika. Spread them out on the sheet and bake for about 15 minutes until they're golden brown and crispy.
While everything's toasting up, you can whip up the dressing. In a small bowl, whisk together your lemon juice, tahini, nutritional yeast, minced garlic, a bit of salt, and water until it's smooth and creamy. This dressing is going to coat everything beautifully.
Now, in a large salad bowl, combine your crispy kale, halved cherry tomatoes, drained chickpeas, and those lovely croutons. Drizzle the dressing over the top and gently toss everything together. You want each bit to get a good coating of that tangy goodness.
Finish by sprinkling over the sunflower seeds and a generous handful of vegan parmesan cheese. Serve it up immediately if you're looking for those croutons to stay extra crunchy, or refrigerate it for up to 2 days if you're making it ahead.
Share