When I first set out to create this recipe, I was planning to just share my favorite kale salad with you. Thatâs usually a base of kale with a creamy tahini dressing thatâs got some freshly grate garlic, some lime juice and some miso. The toppings are usually pretty simple; just crispy quinoa, avocado and crispy chickpeas.
But as it turns out, Iâve kind of shared that salad with you already, so today I decided to switch gears and give you this: my favorite kale caesar salad!
This is unlike any kale caesar salad Iâve ever had before. For one, the dressing is a bit lighter than the vegan ones you see because instead of loading it up with cashews â which granted are amazing, but a little heavy sometimes â weâre actually just using a bit of tahini and hemp seeds.
Then thereâs the âcroutonsâ. Oh these croutons. Iâm calling them croutons because thatâs the role theyâre playing in my version of a caesar salad, but really theyâre far from croutons.
Theyâre actually just crispy chickpeas that Iâve roasted with some coconut oil, garlic powder, salt and pepper. And theyâre just amazing. They complement the tangy dressing so well, they add a much needed crunch for the salad, and they double as a pretty incredible snack while youâre cooking up the rest of your meal!
Oh and by the way, Iâve been pretty much obsessed with crispy chickpeas since I first started making them a year ago, and was thinking it might be fun to share a video that shows you a few different flavor options. What do you think about that? Let me know in the comments!
This salad is for you if youâre looking for something that is:
gluten-free + vegan
creamy but still light
full of tons of textures
tastes like real caesar without any of the junk!
So now itâs your turnâ¦
What are your favorite salad toppings? And what is your go-to salad recipe? Let me know in the comments and Iâll try to incorporate that into my recipe planning for the summer!
Drain and rinse the chickpeas then transfer them to a large bowl. Top with oil, garlic, salt and pepper, and stir to combine. Transfer chickpeas to a baking sheet and roast for 40 - 45 minutes, until golden brown and crispy, shaking the pan a few times to avoid burning.*
While the chickpeas are cooking, prepare the dressing. Add all the dressing ingredients into a high powered blender and blend on high until smooth and creamy. Transfer to a container and set aside.
For the salad, wash the kale leaves thoroughly, then remove the stems. Tear the leaves into smaller pieces into a large salad bowl. Repeat with entire bunch.
When ready to assemble the salad, pour the dressing over the kale and begin to massage it with your hands until the leaves begin to soften. Transfer to serving dishes and top with chickpeas, pumpkin seeds and quinoa crispies.
* If the chickpeas don't full crisp up, leave them in the warm oven with the door propped oven for 30 - 60 minutes.
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