Kale Caesar Salad with Crispy Chickpea Croutons
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender kale tossed with a creamy tahini Caesar dressing and crispy roasted chickpeas. A vegan and gluten-free take on the classic Caesar salad, substantial enough to stand alone as a meal.
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Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 4- 1 15-ounce can organic chickpeas
- 1 tablespoon coconut oil
- 1 heaping teaspoon garlic powder, (more or less to taste)
- Salt + pepper to taste
- 2 tablespoons tahini
- 2 tablespoons hemp seeds ((I use Bob's Red Mill))
- 1 tablespoon nutritional yeast
- 1 teaspoon capers
- ¾ teaspoon caper juice
- ½ teaspoon dijon mustard
- Juice of ½ a lemon
- 1 garlic clove
- ¼ cup water
- 1 large bunch curly green kale
- 1 batch crispy chickpeas
- 1 batch vegan caesar dressing
- 1/4 cup raw pumpkin seeds
- 1/4 cup quinoa crispies, (optional)
- Additional toppings as desired
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 1381mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 492mg
- Calcium
- 163mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1381MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.