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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.

Course Appetizer, Main Course, Side Dish
Cuisine American, Italian
Cook Time 20 minutes
Optional Resting Time 15 minutes
Total Time 20 minutes
Servings 3 people
Calories 451 kcal
Author Girl about Greens

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

  1. Preheat oven to 450°

  2. Line pan with aluminum foil

  3. 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

  4. Roast chickpeas for 20 minutes, tossing halfway through.

CHIPOTLE CAESAR DRESSING

  1. In a small pot, boil cashews for 20 minutes (or soak overnight if you have the time)

  2. Place cashews and remaining ingredients in food processor. Blend until smooth. Add additional water for a more liquid-y dressing. 

ASSEMBLY

  1. 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.