Caesar salad is the king of all salads, with its creamy dressing, crunchy croutons and crunchy lettuce. This version uses tahini to make the dressing dairy free and tastes just as creamy as the original. If you feel like adding bacon bits, go for it. This recipe was created in partnership with Metro Ontario.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 20
INGREDIENTS
1 bunch kale, washed, dried, de-stemmed and finely chopped
¼ cup hemp hearts
¼ cup pumpkin seeds
Crispy Chickpeas:
1 (540 mL) can chickpeas, drained and rinsed
2 tsp olive oil
½ tsp garlic powder
½ tsp paprika
½ tsp salt
Caesar Dressing:
½ cup tahini
3 tbsp lemon juice
7-8 tbsp water
2 tbsp nutritional yeast
2 cloves garlic, finely minced
2 anchovies, finely minced
DIRECTIONS
1. Preheat oven to 400F. Place chickpeas on a baking sheet. Toss with olive oil, garlic powder, paprika and salt. Bake for 25-30 minutes, shaking tray halfway through baking.
2. Make the Caesar dressing by whisking together tahini and lemon juice. Gradually whisk in water, 1 tbsp at a time, until you have a thick and smooth consistency. You may not need to use all the water. Stir in nutritional yeast, garlic and anchovies.
3. Place kale in a large salad bowl. Top with dressing and toss well to combine. Top with crispy croutons, hemp hearts and pumpkin seeds. Sprinkle with extra nutritional yeast, if you like.