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–+ servings

Kale Tahini Caesar Salad with Chickpea Croutons

4.5 from 2 votes
Serves: 4 servings
Prep Time: 50 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 4-5 cups of kales, stems removed

Tahini Caesar Dressing

  • 1/4 cup tahini (sesame paste)
  • Juice from 1/2 lemon, about 2 tbsp
  • 4-5 tbsp cold water, to thin
  • 1 tbsp nutritional yeast
  • 1 tsp dijon mustard
  • 1 clove of garlic, crushed
  • 1/4 tsp salt

Spiced Chickpeas

  • 1 can of chickpeas (15 oz), drained
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt

Pickled Red Onions

  • 1 red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/4 cup hot water
  • 1 tbsp sugar
  • 1 tsp salt

Directions

  1. Prep your onions: mix your apple cider vinegar, water, salt and sugar together. Put your onions in a mason jar or glass container, and pour the vinegar mixture over it. Give it a shake and let it marinate for at least 40 minutes before using. The longer it sits the better!
  2. Make your chickpeas: Preheat the oven to 400 F. Toss your chickpeas in the spices and olive oil, and layer on a parchment lined baking sheet. Bake for 25 minutes, giving the pan a shake in between. Turn the oven off, and let the chickpeas sit in the closed oven for an additional 5 minutes.
  3. Prep your dressing: while the chickpeas bake, prep your tahini dressing by whisking together all of the ingredients in a bowl. Start with 4 tbsp of water, and add more as needed to thin out the dressing. Adjust salt as needed.
  4. Mix in your kale: Pour the dressing over the kale, and massage it in to soften it. I like to mix my dressing into the kale while the chickpeas bake to let it soak up the flavors.
  5. Prep your salad: Once your chickpeas are cooked, toss them over the salad with about 1/3-1/2 of the pickled onions.
  6. The leftover onions should stay fresh in the fridge for up to 2 weeks. Leftover dressing can be stored in the fridge for up to 1 week.