This Chickpea Caesar Salad elevates a classic favorite into a vibrant, plant-based delight, combining hearty kale, crunchy roasted chickpeas, and a luxuriously creamy cashew Caesar dressing.
It’s a nutrient-packed dish that’s high in fiber, plant-based protein, and heart-healthy fats from olive oil and cashews while remaining naturally low in saturated fat.
The zesty lemon and garlic flavors add brightness, making every bite refreshing and satisfying.
Quick to prepare and fully customizable, this salad works perfectly for weeknight meals, lunch prep, or dinner sides.
With optional toppings like vegan parmesan and hemp seeds, it balances texture and flavor, keeping each serving crunchy, creamy, and deeply flavorful.
Ideal for anyone looking for a wholesome, energizing, and easy-to-make salad, it demonstrates how simple ingredients can transform into a nutrient-rich, satisfying meal.
Must-Have Tools for Perfect Results
High-Speed Blender
Essential for creating the smooth, creamy cashew Caesar dressing. Beyond this recipe, it’s perfect for smoothies, nut butters, soups, and sauces.
Large Mixing Bowl
Ideal for tossing kale with olive oil, lemon juice, and dressing evenly. Versatile for salads, marinating, or mixing batters.
Salad Tongs
Make serving neat, easy, and precise. They’re a kitchen staple for handling delicate greens or portioning dishes for gatherings.
Measuring Cups & Spoons
Ensure accurate seasoning, dressing ratios, and chickpea portions. Reliable for all baking and cooking measurements.
Small Skillet or Sheet Pan
Perfect for roasting crispy chickpeas to golden perfection. Can be used for roasting vegetables, toasting nuts, or reheating ingredients.
Creamy Chickpea Caesar Salad
Equipment
- 1 high-speed blender
- 1 Large Mixing Bowl
- 1 Small skillet or sheet pan
- 1 Set of measuring cups & spoons
- 1 Pair of Salad Tongs
Ingredients
For the Salad:
- 2 large bundles kale ~16 oz | 454 g, chopped or torn
- 1 batch roasted chickpeas store-bought or homemade Tandoori spiced
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1/4 cup vegan parmesan cheese optional
- 2 Tbsp hemp seeds optional
For the Dressing:
- 1 cup raw cashews soaked for 1 hour or overnight
- 1 tsp Dijon mustard
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 8 –12 cloves garlic chopped
- 4 tsp capers in brine
- 2 tsp caper brine
- 6 Tbsp lemon juice ~2 large lemons
- 3 –4 Tbsp olive oil
- 1/2 cup hot water plus more to thin if needed
- 1 tsp chickpea or soy miso paste
- 1 tsp maple syrup or Stevia to taste
Instructions
- Prepare the Chickpeas: If you are using homemade roasted chickpeas, preheat a skillet or oven to medium-high heat and roast the chickpeas with your favorite spices until golden and crisp, approximately 15–20 minutes. Stir occasionally to ensure even browning and a crunchy texture. Once done, set them aside to cool while you prepare the salad base.
- Soak and Blend Cashews: Place raw cashews in a bowl with enough water to cover them, and soak for at least 1 hour or overnight for best creaminess. Drain and rinse, then transfer to a high-speed blender along with garlic, Dijon mustard, capers, miso paste, lemon juice, olive oil, maple syrup, hot water, salt, and pepper. Blend until smooth, scraping the sides as needed, adjusting water for a pourable consistency.
- Taste and Adjust Dressing: Once blended, taste the dressing and adjust seasoning to preference—add more lemon for brightness, extra capers for saltiness, maple syrup for a touch of sweetness, or olive oil for a richer texture. Set aside for the flavors to meld while preparing the kale.
- Massage the Kale: Place the chopped kale in a large mixing bowl, drizzle with 1 Tbsp olive oil and 1 Tbsp lemon juice. Using your hands, massage the kale for 2–3 minutes until it softens and loses its natural bitterness, becoming tender yet still slightly crisp, which makes it easier to coat with dressing.
- Assemble the Salad: Pour the desired amount of cashew dressing over the massaged kale, adding optional vegan parmesan and hemp seeds if desired. Toss gently but thoroughly to ensure each leaf is evenly coated, creating a creamy, flavorful base.
- Add Chickpeas and Serve: Top the dressed kale with crispy roasted chickpeas, arranging evenly for a satisfying crunch in every bite. Serve immediately, or transfer to a platter for presentation, and enjoy this nutrient-packed, protein-rich, and refreshing salad.
Notes
- Use either lacinato or curly kale; both provide a hearty, nutrient-rich base.
- Massage kale thoroughly to soften the leaves and reduce bitterness.
- Cashew dressing can be made ahead and stored up to 7–10 days in the fridge.
- Roast or pan-fry chickpeas for a crunchy topping; store extras in an airtight container for up to 3 days.
- Adjust garlic, lemon juice, and salt in the dressing according to taste preference.
- Optional toppings like vegan parmesan or hemp seeds add extra flavor, texture, and nutrients.
Chef’s Secrets For Creamy Dressing
The key to a silky, rich cashew Caesar dressing lies in proper soaking and blending of the cashews.
Soaking overnight softens the nuts, making them easier to blend and yielding a creamy, smooth texture without any added dairy.
Using fresh garlic and capers adds layers of flavor, balancing tanginess, saltiness, and umami.
For a thinner consistency that coats the kale evenly, add hot water gradually while blending.
Don’t forget to taste and adjust seasonings at the end—small tweaks of lemon, miso, or maple syrup can elevate the dressing to restaurant-quality perfection.
Serving Suggestions To Impress Guests
This salad works beautifully as a standalone vegan main or as a side to roasted vegetables, grain bowls, or grilled protein such as tofu or tempeh.
For parties or meal prep, serve in a large platter, layering the kale, dressing, and chickpeas for visual appeal.
Garnish with extra hemp seeds, vegan parmesan, or a sprinkle of paprika for added color.
The salad is versatile enough to pair with pasta dishes, warm soups, or light sandwiches for a complete, balanced meal.
Storage Tips For Freshness
Store leftover dressing in an airtight jar in the refrigerator for up to 7–10 days.
Kale salad without chickpeas can last 3–4 days when lightly dressed; add crunchy chickpeas just before serving to maintain texture.
For longer storage, keep kale, dressing, and toppings in separate containers.
Avoid freezing, as the texture of both the kale and dressing may degrade.
Always use clean utensils to prevent contamination and ensure the salad remains fresh, vibrant, and flavorful.
Frequently Asked Questions About Recipe
1. Can I use other greens instead of kale?
Yes! Romaine, spinach, or spring mix can be used, though kale offers a heartier texture and more nutrients. Massaging softer greens is optional.
2. Can I make the cashew dressing ahead?
Absolutely. The dressing keeps well in a sealed container in the fridge for up to 7–10 days and may even taste richer after resting overnight.
3. Are chickpeas necessary for this salad?
Chickpeas add crunch and protein, but you can skip them or use roasted nuts or seeds as a topping for texture.
4. Is this salad suitable for meal prep?
Yes. Store components separately—dressing, kale, and chickpeas—and assemble just before serving to keep everything fresh and crunchy.
5. Can I make it nut-free?
You can substitute cashews with sunflower seeds or tahini in the dressing, though texture and flavor will slightly differ.
This recipe has been adapted and simplified from the original version by minimalistbaker. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
