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Zooey's Vegan Kale and Chard Caesar Salad With Roasted Chickpeas
At least once a week, I find myself craving a big, hearty salad. Et tu? This clean yet filling Caesar salad should do the trick. Harvest a bed of freshly grown greens, and try substituting macadamia nuts to stay dairy-free. My special touch? A chickpea-based dressing that will leave your kale and chard irresistibly tender.
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Ingredients
- 1 large bunch kale (for salad)
- 1 large bunch swiss chard (for salad)
- 3/4 c croutons (for salad)
- 1/2 c vegan parm, like Kelly's brand, or crushed roasted salted macadamia nuts (for salad)
- 1/2 c cherry tomatoes, sliced in half (for salad)
- 1/2 c chickpeas (for dressing)
- 3 Tbsp olive oil, divided (for dressing)
- 3 Tbsp fresh lemon juice, divided (for dressing)
- 1 Tbsp capers (for dressing)
- 1 Tbsp sweet yellow miso paste (for dressing)
- 2 - 4 cloves garlic (for dressing)
- pinch sea salt (for dressing)
- pinch pepper (for dressing)
Instructions
Step 1
Remove large stems from your Kale, and roughly chop your Swiss Chard and Kale together.
Step 2
Using 1 tablespoon of olive oil and 1 tablespoon of lemon juice, massage the kale and chard for 3 min or more. This will help to soften your leaves.
Step 3
Now, make the dressing: Combine chickpeas with 2 tablespoons of olive oil, 2 tablespoons of lemon juice, capers, miso, garlic, salt and pepper in the pitcher of your blender. Then, blend until smooth.
Step 4
Toss your leaves in the dressing and let them sit, so the kale and chard continue to tenderize.
Step 5
Add the remaining ingredients to finish the salad right before serving. Enjoy!