Lemony Kale & Chickpea Caesar Salad
A vibrant, modern take on the classic Caesar salad, featuring nutrient-dense kale and protein-rich chickpeas tossed in a creamy, dairy-free tahini-lemon dressing for a satisfying and healthy meal.
For 4 servings
Wash the kale thoroughly. Remove the tough stems by holding the stem and stripping the leaves off. Stack the leaves, roll them tightly, and thinly slice them into bite-sized ribbons (chiffonade). Place the chopped kale in a large mixing bowl.
Drizzle the chopped kale with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of fine sea salt. Using clean hands, vigorously massage the kale for 2-3 minutes until it softens, turns a darker green, and significantly reduces in volume. This step is crucial for tenderizing the kale.
Rinse the canned chickpeas under cold water and drain them well. Pat them dry with a paper towel to remove excess moisture.
In a small bowl or jar, whisk together the tahini, fresh lemon juice, minced garlic, Dijon mustard, nutritional yeast, and 2 tablespoons of cold water. Whisk vigorously until smooth and creamy. If the dressing is too thick, add the remaining water 1 tablespoon at a time until it reaches a pourable consistency that still coats the back of a spoon.
Season the dressing with a pinch of salt and freshly ground black pepper to taste, adjusting as needed.
Add the rinsed and drained chickpeas to the bowl with the massaged kale.
Pour the prepared tahini-lemon dressing over the kale and chickpeas. Toss thoroughly to ensure all the kale and chickpeas are evenly coated.
Taste the salad and adjust any seasonings (salt, pepper, lemon juice) if necessary.
Serve immediately, topped with additional freshly ground black pepper, and optional toppings like vegan croutons or toasted pumpkin seeds for extra crunch.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Skip the Massage: Massaging the kale is essential for breaking down its tough fibers, making it more palatable, easier to digest, and better able to absorb the dressing's flavors.
- 2Adjust Dressing Consistency: Tahini can vary in thickness. Start with less water and add more gradually until the dressing is smooth and pourable, but still coats the back of a spoon.
- 3Fresh Lemon Juice is Key: Always use freshly squeezed lemon juice for the brightest, most vibrant flavor in your dressing; bottled lemon juice often lacks the same zest.
- 4Make Ahead Smartly: The dressing can be made up to 3 days in advance and stored in the refrigerator. The massaged kale can also be prepped a few hours ahead, but dress the salad just before serving to prevent sogginess.
Adapt it for your goals.
Roasted Chickpeas
For extra crunch and flavor, toss the chickpeas with a little olive oil, paprika, and cumin, then roast at 400°F (200°C) for 15-20 minutes until crispy before adding to the salad.
Add AvocadoAdd Avocado
Diced avocado adds a creamy texture and healthy fats, complementing the dressing beautifully and making the salad even more satisfying.
Spicy KickSpicy Kick
Incorporate a pinch of red pepper flakes into the dressing or sprinkle on top of the finished salad for a subtle, warming heat.
Why this is on our healthy list.
Rich in Nutrients
Kale is a powerhouse of essential vitamins, including K, A, and C, as well as vital minerals like manganese and copper, supporting overall health.
High in Fiber
Both chickpeas and kale contribute significant dietary fiber, which aids digestion, promotes gut health, and helps you feel full and satisfied.
Plant-Based Protein
Chickpeas provide a good source of plant-based protein, making this salad a satisfying and complete meal option for vegans and vegetarians.
Frequently asked questions
Yes, curly kale or lacinato (dinosaur) kale both work wonderfully for this recipe. Just ensure to remove the tough stems and massage thoroughly to tenderize the leaves.
