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4.86 from 7 votes

Kale Caesar Salad with Chickpeas #DanielFast

This salad is perfect for dinner along with a bowl of soup. Take the leftovers to work the next day, packing the dressing in a separate container.
Prep Time20 mins
Total Time20 mins
Course: Lunch or Dinner
Cuisine: Italian
Keyword: Caesar salad, Daniel Fast, The Daniel Fast, Vegan salad
Servings: 2 servings
Calories: 695kcal
Author: Jacqui McGovern

Ingredients

For the Salad Dressing

  • ½ tsp salt
  • 1 tsp black pepper
  • 2 cloves garlic - minced
  • 1 tsp Umeboshi paste
  • 1 TBS dijon or grainy mustard
  • 1 TBS vegan mayo
  • juice of ½ lemon
  • zest of ¼ lemon
  • 2 tsp red wine vinegar
  • cup olive oil
  • Worcestershire sauce optional

For the Salad

  • 1 bunch Organic Kale rinsed, dried and torn into bite sized pieces
  • 4 sweet baby peppers red, orange or yellow or 1 regular sized pepper - chopped
  • ¼ red onion sliced thin
  • 1 cup chickpeas rinsed well and patted dry
  • cup soy parmesan cheese shredded
  • ½ cup pepitas roasted pumpkin seeds
  • 1 large ripe tomato - sliced and chopped

Instructions

  • Make dressing, whisking all ingredients together until creamy. Refrigerate. (will keep refrigerated up to 5 days)
  • Combine salad ingredients, add dressing, toss to coat and serve.

Nutrition

Calories: 695kcal | Carbohydrates: 42g | Protein: 17g | Fat: 53g | Saturated Fat: 8g | Sodium: 983mg | Potassium: 830mg | Fiber: 9g | Sugar: 7g | Vitamin A: 8247IU | Vitamin C: 153mg | Calcium: 150mg | Iron: 5mg