It’s 2:03 p.m. on St. Patrick’s Day eve. The old me would be hungover by now. Cheap vodka shots, green eggs and the energy of an early 20-something would have carried me through the “Unofficial St. Patrick’s Day” drinkathon that was the highlight of my undergrad existence.
27-year-old me has different priorities. Like waking up in time for work, and seriously trying to get on my skin’s good side. So this year I’m celebrating the holiday a little differently: with a bright green, crunchy salad that fills me up with just as much joy as cheap green beer once did.
Today I’m also celebrating the launch of my little dream baby of a food blog that I’ve cradled in daydreams and notebooks for over 5 years now. I’m beyond grateful for my amazing fiance who continuously nudged me to make my dream happen in a super-loving, no-pressure way, and for you being here reading. I look forward to all of the plant-based recipe magic that lies ahead for us.
Ok, now presenting this Smoky Chipotle Kale Caesar salad with a creamy, chipotle cashew dressing that you might seriously want to lick out of the bowl (how can you not??).
The crunchy roasted chickpeas add an amazing texture when paired with the creaminess of the dressing and the heartiness of the kale.
The tuscan kale is sturdy enough to hold the dressing for a day or two without getting soggy, so it’s perfect for meal prep.
Chipotle Kale Caesar Salad
Sturdy tuscan kale is topped with a creamy, chipotle caesar dressing and crunchy roasted chickpeas for a plant-based, meal-prep worthy salad that actually fills you up.
Ingredients
- 4-5 cups chopped lacinato(tuscan) kale
Smoky Roasted Chickpeas
- 15 oz canned chickpeas
- 2 tsp olive oil
- 1/3 tsp smoked paprika
- 1/4 tsp black pepper
- 1 pinch salt
Chipotle Caesar Dressing
- 1/2 cup cashews soaked overnight or boiled
- 1 tsp spicy mustard
- 2 tbsp lemon juice
- 1 tbsp minced garlic
- 1.25 tsp canned chipotle pepper in adobo sauce (freeze rest for later)
- 3 tbsp olive oil extra virgin
- .25 cups water
Instructions
SMOKY ROASTED CHICKPEAS
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Preheat oven to 450°
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Line pan with aluminum foil
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Drain chickpeas and pour on to pan. Top with 2 tsp olive oil, 1/3 tsp smoked paprika, 1/4 tsp black pepper and salt to taste. Toss all ingredients together on pan, place in oven
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Roast chickpeas for 20 minutes, tossing halfway through.
CHIPOTLE CAESAR DRESSING
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In a small pot, boil cashews for 20 minutes (or soak overnight if you have the time)
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Place cashews and remaining ingredients in food processor. Blend until smooth. Add additional water for a more liquid-y dressing.
ASSEMBLY
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Top kale with chickpeas and dressing and dig in! Or, toss kale in dressing and let marinade for 10-15 minutes for a softer texture.
Optional: top with grilled shrimp or sautéed tofu and some hemp seeds for even more deliciousness.