Creamy Chickpea and Kale Caesar Salad
Ingredients
- 4 cups kale, sliced thin and massaged (see Prep Tip #3, above )
- ¼ teaspoon salt
- 2 cups chopped Romaine or other firm lettuce
- 1 cup canned chickpeas, rinsed and drained
- Zest
- 2-4 tablespoons grated or shredded Parmesan cheese
The Dressing (as prepared = 4 servings)
- 1/3 cup raw unsalted cashews, soaked in water for 6-8 hours
- Juice of one lemon
- 1 tablespoon Dijon mustard
- 3 garlic cloves
- 1 tablespoon nutritional yeast*
- 1 tablespoon low sodium liquid aminos, tamari, soy sauce, or Worcestershire sauce
- 3 tablespoons extra virgin olive oil
- 2-4 tablespoons water
- ½ teaspoon salt
- Several grinds, fresh black pepper
Instructions
- Make the Dressing: Drain and rinse the cashews and place them in a high speed blender or 4-cup food processor. Add all the remaining dressing ingredients (except zest) to the blender and process until smooth. Taste and adjust water, salt, and pepper until you reach the desired consistency and taste.
- Place kale in a large salad bowl and sprinkle salt on top. Gently massage (squeeze gently by the handful) the kale until it softens a bit and turns a deep dark green.
- Add the chopped Romain lettuce, chickpeas, lemon zest, and Parmesan cheese to the kale. Combine.
- Drizzle 2-4 tablespoons of dressing on top then gently toss until well-combined. Make sure dressing is evenly-distributed and that all the greens are coated.
- Taste and season with more salt and pepper and Parmesan if needed.
- Makes two main-dish size servings or four smaller servings. (The nutrition analysis below is for one smaller serving.)
Notes
- * If you don’t have (or don’t want to purchase) nutritional yeast use 2 tablespoons finely grated Parmesan instead.
- The dressing recipe serves 6. You will have extra dressing. It will keep in the refrigerator, in a closed container for up to four days. Before serving thin with plant-based milk or water.
- Drizzle leftover dressing on top of roasted veggies, a baked potato, or another salad.
Nutrition Facts
Serving Size about 2 cups
Amount Per Serving | ||
|---|---|---|
Calories 240 | ||
% Daily Value | ||
Total Fat 16 g | 25% | |
Saturated Fat 2.5 g | 13% | |
Cholesterol 2 mg | 1% | |
Sodium 600 mg | 25% | |
Total Carbohydrates 22 g | 7% | |
Dietary Fiber 6 g | 24% | |
Protein 8 g | 16% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Empty Nest Eats at https://emptynesteats.com/creamy-chickpea-and-kale-caesar-salad/