Go Back
+ servings
Print Recipe
4.86 from 7 votes

Kale Caesar Salad with Chickpeas

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 minutes
Total Time20 minutes
Course: Lunch or Dinner
Cuisine: Italian
Servings: 2 servings
Calories: 695kcal

Ingredients

For the Salad Dressing

  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 2 cloves garlic - minced
  • 1 teaspoon Umeboshi paste
  • 1 TBS dijon or grainy mustard
  • 1 TBS vegan mayo
  • juice of ½ lemon
  • zest of ¼ lemon
  • 2 teaspoon 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.
  • Gently wash all the salad ingredients.
  • Cut the tomatoes, peppers, and onions, and tear apart the kale.
  • Add chickpeas and gently mix.
  • Combine the dressing ingredients and stir well. Be sure to refrigerate leftover dressing. 
  • Add dressing to salad and combine well. Top with soy cheese and pepitas.

Notes

Use only the freshest ingredients you can find. Toss any blemished kale leaves. Cherry tomatoes may be used as well. We love the Sugar Bombs if you can find them.
If you are doubling the recipe, only combine what you are eating then. Store the leftover salad and dressing in two different containers so the salad doesn't get soggy.

Nutrition

Serving: 1 | 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