Everything you need for this salad is simple, accessible, and super easy to put together.
Served as a small appetizer, side salad, or main entree, Caesar salad one of my favorite go-to salads at the moment and I think you’re going to love it as much as I do!!
1 batch Chickpeas cooked on the air fryer with olive oil + lemon + cayenne + paprika.
2 large bundles of kale, chopped or torn (2 large bundles equals ~16 ounces | 554 g)
1 Tbsp olive oil
1 Tbsp lemon juice
1/4 cup vegan parmesan cheese (optional, I recommend the brand @violife_foods )
2 Tbsp hemp seeds (optional- this will add more protein to your salad).
1 cup raw cashews (option to soak overnight in cool water, or in hot water for 1 hour)
1 tsp dijon mustard
1/2 tsp each sea salt and black pepper, plus more to taste
8-12 medium cloves fresh garlic, chopped
4 tsp capers in brine
2 tsp brine juice from capers
6 Tbsp lemon juice (2 large lemons yield ~6 Tbsp or 90 ml)
3-4 Tbsp olive oil
1/2 cup hot water (plus more to thin)
1 tsp chickpea (or soy) miso paste (optional)
1 tsp pure maple syrup (or sub Stevia to taste)
To prepare dressing, add raw cashews, dijon mustard, salt, pepper, garlic, capers, brine juice (from capers), lemon juice, olive oil, hot water, miso paste, and maple syrup to a small or high-speed blender. Blend until creamy and smooth. Add enough water to thin until pourable. Set aside.
Add kale to a large mixing bowl. Drizzle with 1 Tbsp (15 ml) each olive oil and lemon juice. Massage by hand to remove some of the bitterness and soften the texture.
Add desired amount of dressing, plus vegan parmesan cheese and hemp seeds (both optional). Toss to coat and top with crispy chickpeas. Serve immediately.