Vegan Caesar Salad with Crispy Tempeh & Crunchy Chickpeas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A substantial Caesar salad with crispy marinated tempeh and crunchy roasted chickpeas, dressed in a creamy vegan cashew-based dressing. Filling and flavorful enough for a meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ½ to ¾ cup filtered water
- ⅔ cup raw cashews (soaked for 30 minutes in hot water (optional but recommended if you don’t have a high speed blender))
- 2 tablespoons hemp seeds
- 2 tablespoons olive oil (optional, for extra creaminess)
- 2 tablespoons fresh lemon juice
- 1 tablespoon nutritional yeast
- 1 tablespoon capers in brine
- 2 to 3 garlic cloves
- Salt & pepper (to taste)
- 1 (8 oz) package tempeh (cubed)
- 3 tablespoons tamari or coconut aminos
- 2 garlic cloves (finely minced or grated)
- 1 teaspoon maple syrup
- 1 bunch lacinato kale (destemmed and chopped)
- 1 head romaine (chopped)
- ⅓ cup crispy chickpeas
- 2 to 4 tablespoons vegan parmesan (I like the one by Kelly’s Croutons)
At a glance
PER SERVING · TIME 40M
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
- 30m
- Sodium
- 2256mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2146mg
- Calcium
- 488mg
- Iron
- 14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2256MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.