" Hands down, my favorite kale caesar. The creamy vegan caesar dressing plus crunchy gluten-free chickpea croutons gives me the the flavors and textures I’m looking for….just what salad dreams are made of! "
- Debra Klein
Preheat oven to 400. Drain, rinse, drain again. Dry chickpeas in a kitchen towel. Spread chickpeas out on rimmed baking sheet. Drizzle with oil and spices then toss well. Roast until crispy
Strip leaves from stems. Wash and pat dry. Break into bite sized pieces, place in large bowl, and gently massage with your hands. This will break up the fibrous material, making the kale more palatable and digestible.
Pour Tahini into a small bowl. Zest the lemon and garlic into bowl and whisk together. Squeeze lemon over bowl. Chop most of the capers until they resemble a paste. Add chopped capers along with remaining iIngredients and whisk until well mixed.
Pour dressing over kale (start with 1/2 cup) and mix well. Add more dressing as needed to moisten. Sprinkle croutons (again, start slow and add more as needed)over dressed salad and serve.
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.