Plant-Based Kale Caesar Salad (veg)

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4 1x


This delicious kale caesar salad is packed with nutrients – fiber, plant-based protein, and healthy fats. Swaps out the typical high-fat caesar dressing and refined flour croutons for healthier options. A crowd-pleasing dish that tastes delicious!



  • Kale Salad
  • 4 cups raw kale, chopped
  • 1 TBSP Olive oil
  • pinch sea salt
  • pinch black pepper
  • 1/2 lemon, juiced
  • 1/4 cup Vegan Parmesan – see below
  • 12 TBSP Primal Kitchen Caesar Dressing (or other Caesar dressing) (upon serving)
  • Roasted Chickpeas:
  • 1 can chickpeas
  • 1 tsp garlic powder
  • 1 TBSP olive oil
  • 1/2 tsp cayenne powder (optional)
  • 1 tsp sea salt
  • Vegan Parmesan
  • 1/3 cup raw unsalted cashews
  • 1.5 tbsp nutritional yeast
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt


  1. Preheat oven to 400 degrees. Place chickpeas (Dry lightly with paper towel) in a medium sized bowl, and cover with seasonings: sea salt, garlic powder, cayenne powder.
  2. Place chickpeas on baking sheet and roast in oven for 40-45 minutes.
  3. While chickpeas are roasting, make vegan parmesan by blending all ingredients in a food processor until mixture resembles fine parmesan. Set aside. (Can be stored in the fridge for up to 3 weeks).
  4. Chop kale, add to large bowl, and add olive oil, salt, pepper, and lemon juice and massage into kale until soft.
  5. Add vegan parmesan to kale salad, top with chickpeas, and serve with caesar dressing. Enjoy!

  • Category: Salad