Mighty Caesar Salad + Homemade Dressing
Think a classic Caesar salad, but mightier. With the addition of kale, roasted chickpeas, sunflower seeds, and hemp hearts, this Caesar salad is wholesome, protein packed, and delicious! Plus, make your own creamy vegan Caesar salad dressing to top it all off.
*Recipe makes 5 servings. Divide recipe by 5 for a single serving.
Salad Ingredients:
- 7.5 cups of kale
- 7 tbsp of roasted chickpeas (directions below)
- 10 tbsp red onion (diced)
- 1 1/4 cup cherry tomatoes (sliced in half)
- 5 tbsp parmesan cheese (or vegan alternative)
- This is a great recipe for DIY Vegan Parm using cashews
- 5 tbsp sunflower seeds
- 5 tbsp hemp hearts
Roasted Chickpeas:
- 1 can of chickpeas
- 2 tsp salt
- 2 tsp garlic powder
- 1 tbsp oil
Dressing Ingredients:
- 1 1/4 cup raw cashews, cover with boiling water and soak for 20-30 mins
- 1.5 cups water
- 3/4 cup extra virgin olive oil
- 1/2 tbsp lemon juice.2.5 tbsp dijon mustard
- 2 tsp garlic powder
- 4 small garlic cloves
- 2.5 tbsp vegan Worcestershire sauce
- 2 tsp fine grain sea salt and papper (or to taste)
- 2.5 tbsp kelp powder
Directions:
- To make the dressing:
- Rinse soaked cashews well and place in a blender with the water and blend until you get a creamy texture. Once you have a well blended cashew cream, add all remaining ingredients and blend until very well combined and smooth. Store in a mason jar in the fridge.
- To make roasted chickpeas:
- Drain can of chickpeas and put on paper towel on a baking pan to dry them. Remove paper towel and roast chickpeas on the pan in the oven on 450 for 20-25 mins.
- To assemble the salad, add kale to bowl and top with remaining ingredients. Sprinkle hemp hearts, sunflower seeds, and parm on the top.
This is a great recipe for meal planning and is packed with protein and nutrition for busy work days! All ingredients are available at Jo Anne’s Place – See our store hours here.
Made this recipe? Tag us on Instagram @joannesplace – We’d love to share your creation!
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