Chickpea Caesar Salad

Looking for a nutrient-packed salad that’s as satisfying as it is flavorful? This vibrant Chickpea Caesar Salad is the perfect blend of bold spices, creamy dressing, and crunchy textures. Roasted masala-spiced chickpeas bring the heat and crisp, while massaged kale adds a tender, earthy base. The real game-changer? A rich and tangy cashew-caper dressing that ties it all together with a creamy, zesty punch. Whether you’re meal prepping for the week, hosting a wholesome lunch, or craving something fresh and plant-based, this recipe delivers on taste, nutrition, and simplicity. It’s dairy-free, gluten-free, and full of protein and fiber—proof that salads don’t have to be boring.

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Prep Time: 15 minutes  Cook Time: 15 minutes

Yield: 6 servings  Serving Size: 3.25 cups

Ingredients:

Salad:

  • 2 (15 oz.) cans chickpeas, drained and dried
  • 3 tbsp. masala spice
  • 2 tbsp. olive oil
  • 2 large bundles curly kale, washed and chopped
  • 1 tbsp. lemon juice
  • 2 tbsp. hemp seeds

Dressing:

  • 1 cup raw cashews, soaked overnight or in hot water for 1 hour
  • 1 tsp. dijon mustard
  • 1/2 tsp. sea salt
  • 2 garlic cloves, chopped
  • 2 tsp. capers in brine 
  • 2 tsp. brine juice from capers
  • 6 tbsp. lemon juice
  • 1/2 cup hot water
  • 2 tsp. maple syrup

Directions:

  1. Place the chickpeas in a mixing bowl and drizzle 1 tbsp. olive oil and sea salt.
  2. Toss and coat well then place on a baking tray to roast for 30-45 minutes or in the air fryer for 15-20 minutes, shaking half way until crispy and golden.
  3. To prepare dressing, add the raw cashews, dijon mustard, salt, garlic, capers, brine juice, lemon juice, hot water and maple syrup to a small or high speed blender. Blend until creamy and smooth and add enough water to thin until pourable.
  4. Add the washed kale to a large mixing bowl and drizzle with 1 tbsp. olive oil and lemon juice. Massage by hand to remove some of the bitterness and soften the texture.
  5. Next add the dressing to the massaged kale and toss to coat. Add the crispy chickpeas and hemp seeds and serve immediately.

Tips and Tricks:

  • For an extra crunch, roast the chickpeas a few hours ahead and let them cool uncovered—they’ll crisp up even more!
  • Take your time massaging the kale—2–3 minutes can make it significantly more tender and palatable.
  • The dressing can be made ahead and stored in the fridge for up to 5 days. Shake or stir before using.

Nutrition Facts: