Chickpea Kale Caesar Salad
Chickpea Kale Caesar Salad comes together in under 30 minutes, with protein-packed ingredients! It's dairy-free, egg-free, gluten-free, and vegan-friendly.
Servings 4 servings
Calories 188kcal
Ingredients
- 1 cup cooked quinoa (optional)
- 1 can chickpeas drained and rinsed
- 1 bunch kale stems removed and chopped
For the Vegan Caesar Dressing
- ¼ cup tahini
- ¼ cup water
- 1 teaspoon capers with brine
- 1 lemon juiced
- 1 teaspoon dijon mustard
- 1 garlic clove minced
- 1 tablespoon hemp seeds
- Salt and pepper to taste
Instructions
- Heat a tablespoon of oil in a skillet over medium heat. Add drained and rinsed chickpeas to skillet and sauté until softened and slightly crispy.
- Meanwhile, prepare the kale by removing the stems and giving it a rough chop. Transfer to a large bowl.
- In a small bowl, whisk together vegan caesar dressing ingredients then pour on top of chopped kale. Massage until tender.
- Stir desired amount of cooked quinoa and crispy chickpeas into the bowl with kale and serve immediately. Store leftovers covered in the refrigerator for a few days.
Nutrition
Calories: 188kcal | Carbohydrates: 18g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 55mg | Potassium: 305mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3286IU | Vitamin C: 46mg | Calcium: 127mg | Iron: 3mg
