What's the best way to store caesar salad?

This salad stores really well without the avocado and crispy chickpeas. If you're meal prepping this, we suggest storing the salad with just the kale and dressing (it actually tastes better the longer it sits and doesn't get soggy!). Add the avocado just before serving to prevent browning. Same goes for the crispy chickpeas, which won't be crispy if stored with the salad.

What other toppings can you add to this vegan kale caesar salad?

This kale caesar salad would be a delicious base for a BLT-inspired salad with tofu bacon , tomatoes and croutons! Other topping ideas include sun-dried tomatoes, kalamata olives, marinated artichokes, chickpeas, white beans, pine nuts, or anything else your heart desires.

Can I use another variety of lettuce?

Yes, absolutely! Other options include romaine (for a classic version), little gem, baby kale or even arugula.

Vegan Kale Caesar Salad | Crowded Kitchen

Description

This Vegan Kale Caesar Salad with a creamy tahini-based caesar dressing, avocado and crispy chickpeas is one of my favorite vegan salad recipes. So full of flavor, texture and tastes just like the real thing! It's also easy to make and just a few simple ingredients.

Ingredients

Scale

Vegan Tahini Caesar Dressing:

1/4 cup raw cashews, soaked for 1-2 hours in warm water
1/4 cup tahini
1/3 cup water
1 tbsp nutritional yeast
1 1/2 tbsp freshly squeezed lemon juice
1 large clove minced garlic
3/4 tsp dijon mustard
1/4 tsp apple cider vinegar
1/2 tsp fine sea salt
Pepper to taste
Optional: 1/2 tbsp brining liquid from can of capers

Salad:

1 large bunch lacinato kale, stems removed and torn into small pieces
1 avocado, diced
1/2 cup roasted sea salt chickpeas
Optional: 1/4 cup vegan parmesan cheese

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Instructions

Dressing:

Soak cashews in warm water for 1-2 hours. Drain and rinse.
Add all ingredients to blender and blend until smooth and creamy. Taste and adjust as needed.

Salad:

Wash kale and pat dry. Remove stems and tear into small pieces (or use knife).
Add to large mixing bowl and toss with dressing. Top with chickpeas, diced avocado and vegan parmesan.

Notes

Nut allergy? Substitute cashews with more tahini and reduce the amount of water by half.

Make tahini from scratch with this recipe.

Caper juice adds a salty, briny flavor you'd typically get from anchovies. A small amount goes a long way, so start with less and add more to taste.

Sensitive to raw garlic? Try roasting it, or sub with 1/2 tsp of garlic powder.

No apple cider vinegar? Sub with red or white wine vinegar.

Crispy chickpeas: we use store-bought sea salt flavored roasted chickpeas, but you can also try this recipe if you want to make them homemade.

We suggest storing this salad without the avocado and crispy chickpeas so it stays fresh. Add both just before serving.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salads
Method: No cook
Cuisine: American

Nutrition

Serving Size: 1 Bowl
Calories: 150
Sugar: 0.6 g
Sodium: 324.6 mg
Fat: 12.3 g
Carbohydrates: 7.4 g
Fiber: 1.3 g
Protein: 4.6 g