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30-Minute Crispy Chickpea Caesar Salad

Kathleen R. Coffey
A vibrant, nutrient-packed salad featuring massaged kale, crispy chickpeas, and a creamy, zesty cashew Caesar dressing.
Quick to prepare, hearty, and completely plant-based, this salad is ideal for healthy weeknight meals or meal-prep lunches.
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Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine Italian-Inspired, Vegan
Servings 6

Equipment

  • 1 High-Speed Blender
  • 1 large mixing bowl
  • 1 Baking Sheet (if making chickpeas)
  • 1 Set of Salad Tongs
  • Measuring Cups & Spoons

Ingredients
  

For the Salad

  • 1 batch Tandoori-Spiced Chickpeas or 1 ½ cups store-bought crispy chickpeas
  • 16 oz 554 g kale, chopped or torn
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • ¼ cup vegan parmesan cheese optional
  • 2 Tbsp hemp seeds optional

For the Dressing

  • 1 cup raw cashews soaked overnight in cool water or 1 hour in hot water
  • 1 tsp Dijon mustard
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 8 –12 cloves garlic chopped
  • 4 tsp capers in brine
  • 2 tsp caper brine juice
  • 6 Tbsp lemon juice about 2 large lemons
  • 3 –4 Tbsp olive oil
  • ½ cup hot water plus more as needed
  • 1 tsp chickpea or soy miso paste
  • 1 tsp pure maple syrup or a few drops of stevia, to taste

Instructions
 

  • Prepare the Crispy Chickpeas: If you’re making homemade crispy chickpeas, start by preheating your oven to 400°F (200°C).
    Drain and rinse one can of chickpeas, then pat them dry with a clean towel to remove excess moisture—this helps them crisp up better.
    Spread the chickpeas evenly onto a baking sheet, drizzle with a small amount of olive oil, and sprinkle with seasonings (such as paprika, cumin, or pre-made tandoori spice).
    Roast for 20–25 minutes, shaking the pan halfway through, until golden brown and crunchy.
    If you prefer convenience, you can also use store-bought roasted chickpeas. Set aside to cool slightly while you prepare the salad.
  • Soak and Soften the Cashews: To achieve a creamy and smooth dressing, begin with raw cashews.
    If you planned ahead, drain cashews that have been soaking overnight in cool water. If you’re short on time, simply cover them with hot water for about 1 hour.
    Drain before using. This step ensures the cashews blend into a velvety base without any gritty texture.
  • Blend the Creamy Caesar Dressing: Add the soaked cashews into a high-speed blender.
    Next, add Dijon mustard for a touch of sharpness, garlic cloves for depth, capers and their brine for that classic salty “Caesar” flavor, freshly squeezed lemon juice for brightness, olive oil for richness, miso paste for umami, and maple syrup for a hint of sweetness to balance everything out.
    Pour in about ½ cup of hot water to help the mixture emulsify. Blend on high speed until the dressing is completely smooth and creamy, scraping down the sides as needed.
    Adjust the consistency by adding a splash more water if you’d like it thinner. Taste and fine-tune by adding extra lemon for tang, mustard for spice, capers for brininess, or syrup for sweetness.
    Transfer the dressing into a jar or bowl and set aside.
  • Prepare and Massage the Kale: Wash the kale thoroughly under cold water to remove any dirt. Pat it dry and strip the leaves from the tough stems.
    Chop or tear the leaves into bite-sized pieces, then place them into a large mixing bowl.
    Drizzle the kale with 1 tablespoon of olive oil and 1 tablespoon of lemon juice. Using clean hands, gently massage the leaves for about 2–3 minutes.
    This process softens the kale, reduces bitterness, and makes it more enjoyable to eat while enhancing its natural flavor.
    The leaves will turn darker green and become more tender as you massage them.
  • Assemble the Salad Base: Once the kale has been properly massaged, pour in a generous amount of the prepared Caesar dressing.
    Toss thoroughly to coat all the leaves evenly, using salad tongs or clean hands.
    If desired, sprinkle in vegan parmesan cheese for a nutty, cheesy flavor, and add hemp seeds for an extra boost of plant-based protein and healthy fats.
  • Add the Crispy Chickpeas: Top the dressed kale with the crispy roasted chickpeas. These act as a protein-packed replacement for croutons, offering crunch and flavor in every bite.
    For best presentation, scatter them over the top rather than mixing them all in—this keeps them from losing their crispiness too quickly.
  • Serve and Enjoy Fresh: Transfer the salad into serving bowls or plates. Drizzle a little extra dressing over the top if you like a creamier finish. Add more vegan parmesan, hemp seeds, or even extra capers for garnish. Serve immediately while the chickpeas are still crispy.
  • Storing Leftovers: If you have leftovers, store the salad and dressing separately for best results. The kale will keep for 3–4 days in an airtight container in the refrigerator, while the dressing stays fresh for up to 7–10 days in a sealed jar. Chickpeas are best eaten fresh but can be kept at room temperature in a container for 1–2 days; to restore crispiness, re-toast them in the oven for a few minutes before serving.

Notes

  • Massaging kale with oil and lemon helps reduce bitterness and improves tenderness.
  • Homemade crispy chickpeas taste best fresh, but store-bought ones are a convenient shortcut.
  • Soaking cashews ensures a silky-smooth dressing—don’t skip this step!
  • Adjust the dressing’s flavor balance by tweaking lemon, capers, or sweetener to your taste.
  • For maximum crunch, add crispy chickpeas right before serving.
  • Dressing makes extra and can be stored in the fridge for up to a week.
  • This salad works equally well as a hearty side dish or a light main meal.