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Prep Time:

15 minutes

Cook Time:

25-30 minutes





About the Recipe

Experience the irresistible Kale Caesar Salad - a nutrient-packed, plant-based powerhouse! Loaded with crispy chickpeas, creamy avocado dressing, and a satisfying blend of salt, savory, and crunch, this nutrient-packed dish is a true powerhouse.


For the chickpea croutons


  • 1 (15 oz) can chickpeas, drained and rinsed

  • 2 Tbsp olive oil

  • 1 tsp garlic powder

  • 1/2 tsp salt


For the dressing 


  • 1 small avocado 

  • 1 Tbsp Dijon mustard 

  • 3 Tbsp lemon juice

  • 1 Tbsp capers and brine

  • 2 garlic cloves

  • 1/4 cup olive oil

  • 2 Tbsp water

  • Salt & pepper (to taste)


For the salad


  • 1 bunch of kale

  • Extra veggies of choice: micro greens, shredded carrots and/or shredded cabbage


For the chickpea croutons


  • Preheat oven to 375F

  • Pat the chickpeas dry with a clean dishtowel or paper towel. The drier the chickpeas are, the crispier your end result. 

  • Next toss the chickpeas with olive oil, garlic powder and salt until coated, then arrange in an even layer on a baking sheet.  

  • Bake for 25-30 minutes, shaking the pan half way through for even crispiness.


For the dressing


  • While the chickpeas bake, add all of the dressing ingredients to a blender. Blend until the dressing is smooth. 

For the salad


  • Wash the kale and remove the stems. Tear the greens into bite-size pieces, and put them in a salad bowl. 

  •  Feel free to massage the kale with a little dressing or olive oil before assembling. This softens the leaves and removes some of the bitter flavors.

  •  Pour the dressing over the kale and toss until we’ll coated. Feel free to add extra veggies of choice and lightly toss again. Top with crispy chickpea croutons.


NOTES: I recommend storing the dressing and chopped kale separately if you won’t be eating it right away to ensure a crispy. Dress your salad right before serving for a fresher and crispier dish.

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