Kale Caesar Salad with Crunchy Chickpeas + Avocado

Gluten-Free Diary-Free, Soy-Free Vegan No Sugar Added Plant-Based

Recipe courtesy of Beth and Lexi
Photo courtesy of @crowded_kitchen

Level: Easy Peasy

Prep Time: 15 min

Total Time: 20 min

Serves: 4



For Vegan Caesar Dressing:

  • ¾ cup nutpods Original Dairy Free Creamer

  • ½ cup raw cashews, soaked in hot water for 1 hr

  • 2 tbsp tahini

  • 1 tbsp nutritional yeast

  • 3 cloves minced garlic 

  • 1 tsp dijon mustard

  • ½ tsp apple cider vinegar

  • 2 tbsp freshly squeezed lemon juice

  • 1 tsp salt

  • Pepper to taste

  • Optional: 1 tbsp brining liquid from can of capers


For Salad:

  • 1 large bunch lacinato kale, washed, de-stemmed and chopped finely

  • 1 cup roasted chickpeas

  • 1 ripe avocado

  • Optional: more nutritional yeast for topping



    1. Soak ½ cup raw cashews in hot water for 30 minutes-1 hour. Drain and rinse.
    2. Combine all dressing ingredients in high speed blender. Blend well until completely smooth.
    3. Wash and de-stem kale. Chop finely. Add to large mixing bowl. Pour in about 3/4 of dressing and stir to coat well.
    4. Add in chickpeas and avocado and taste. If desired, pour in rest of dressing. Sprinkle with nutritional yeast and enjoy!

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