<h1 class="pgc-h-arrow-right" data-track="1" > chickpea Caesar salad</h1>
The 30-minute Chickpea Caesar Salad paired with vibrant kale, intense Caesar sauce, crispy roasted chickpeas, and so much flavor is too delicious to refuse!
Let us show you how it's done!
Start with the seasoning for this 30-minute recipe: Simple Mix of Raw Cashews (soaking is optional, but not a must!). Mustard, lemon juice, capers, salt, pepper, a little miso paste, maple syrup and olive oil.
We love Caesar sauce made with hummus, this creamy version wins the flavor and texture.
If served with crispy roasted chickpeas, place kale in a chickpea roast by kneading it with a small amount of olive oil and lemon juice.
Why rub kale?
It softens the sometimes tough texture, eliminates a little bitterness, and provides a base for seasonings. In other words, for less chewing, better flavor, more pleasant salads.
All that's left to do is add Caesar's sauce and crispy chickpeas!
Hope you enjoy this salad!
It will be the perfect accompaniment to almost all main courses, especially our white wine macaroni and Brussels sprouts, roasted red pepper macaroni, vulgar spaghetti pumpkin macaroni, paprika macaroni with roasted cauliflower and cream macaroni with roasted tomatoes.
<h1 class="pgc-h-arrow-right" data-track="18" > chickpea Caesar salad</h1>
This chickpea Caesar salad is ready in just 30 minutes! Kale gives you a hearty base, while cashew caesar sauce brings the whole dish to life.
Preparation time: 30 minutes
Total time: 30 minutes
Serving Size: 1 serving
Course: Salad
Cuisine: Gluten-free, Italian, vegetarian
<h1 class="pgc-h-arrow-right" data-track="30" > raw material</h1>
<h1 class="pgc-h-arrow-right" data-track="32" > salad</h1>
1 batch of Tanduri spiced chickpeas
2 large bundles of kale, chopped or shredded
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 cup Vegan Parmesan cheese
2 tablespoons hemp seeds
<h1 class="pgc-h-arrow-right" data-track="39" > dressing</h1>
1 cup raw cashews (choose to soak in cold water overnight, or soak in hot water for 1 hour)
1 teaspoon Dijon mustard
1/2 teaspoon of each sea salt and ground black pepper, add some to taste
Add 4 teaspoons to the brine capers
2 teaspoons Officiant brine
6 tablespoons lemon juice (the yield of 2 large lemons is about 6 tablespoons or 90 ml)
3-4 tablespoons olive oil
1/2 cup hot water
1 teaspoon chickpea miso sauce
1 teaspoon pure maple syrup
<h1 class="pgc-h-arrow-right" data-track="51" > production instructions</h1>
If served with crispy chickpeas, prepare at this time (see link above).
To prepare the seasoning, add raw cashews, Dijon mustard, salt, pepper, brine, lemon juice, olive oil, hot water, miso paste and maple syrup to a small or high-speed blender. Blend until creamy and smooth, scraping sides as needed. Dilute with a sufficient amount of water to a degree that can be poured.
Taste and adjust the seasoning as needed, add more lemon or mustard to add texture, salt or capers to add saltiness, olive oil to increase cream flavor, maple syrup to sweeten or add miso to add flavor.
Place the kale in a large mixing bowl, add 1 tablespoon (15 ml) of olive oil and lemon juice each, and rub by hand to remove some bitterness and soften the texture (see photo).
Add the desired amount of seasoning, plus vegan parmesan cheese and hemp seeds (both optional). Stir in crispy chickpeas and spread on top. Consume immediately. There may be a remaining dressing that can be left in the refrigerator for up to 7-10 days. Salads are not suitable for freezer freezing.
<h1 class="pgc-h-arrow-right" data-track="58" > note</h1>
Nutritional information is a rough estimate calculated using a smaller amount of olive oil and without optional ingredients.
The recipe is adapted from the minimalist Beck's daily cooking with kale Caesar salad.
<h1 class="pgc-h-arrow-right" data-track="60" > nutrition (1 in 6 servings).</h1>
Serving Size: 1 serving
Calories: 253
Carbohydrates: 17.4 g
Protein 7.8 g
Fat: 19.3 g
Saturated fat: 3 g
Sodium: 334 mg
Potassium: 561 mg
Fiber: 3.9 g
Sugars: 4.5 g