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Creamy Chickpea Caesar Salad

Jessica T. Brown
A quick, nutritious, and vegan Caesar salad featuring tender kale, crispy spiced chickpeas, and a creamy, zesty cashew dressing, topped with optional vegan parmesan and hemp seeds, perfect for everyday meals.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Salad
Cuisine Gluten-Free, Italian-inspired, Vegan
Servings 6

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.