Sprinkled with peppery, crispy chickpeas, this vegan kale salad makes a filling and flavorful lunch or dinner. Top it with a creamy tahini Caesar dressing for the perfect finishing touch!
Yield 3-4 Servings
Prep Time 15 Minutes
Total Time 15 Minutes
Directions
Yield 3-4 Servings
Prep Time 15 Minutes
Total Time 15 Minutes
Ingredients
Salad
- 8 cups chopped kale
- 2 Tbsp olive oil
- 1 lemon, juiced
Dressing
- ¼ cup raw tahini
- 1 Tbsp Nate’s 100% Pure Honey
- 2 lemons, juiced and zested
- 1 clove fresh garlic
- 8 capers
- 1 tsp dijon mustard
- ½ tsp fresh ground pepper
- 1-2 Tbsp water
Chickpeas
- 15 oz can chickpeas, drained
- ⅓ cup oat flour
- 1 tsp fresh cracked pepper
- ½ tsp paprika
- ¾ tsp garlic salt
- ½ cup olive or coconut oil
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Directions
Salad
In a large bowl, drizzle olive oil and the juice of 1 lemon over kale. Massage until leaves are tender, about 1-2 minutes.
Dressing
In a blender, combine all ingredients for the dressing, puree until smooth and creamy. Pour over salad and stir until well tossed.
Chickpeas
Dry chickpeas lightly with a paper towel. In a small bowl, stir together oat flour, pepper, paprika and garlic salt. Toss chickpeas in flour mixture to coat.
In a large skillet, heat oil over medium-high heat. Add chickpeas, cooking until golden brown and crispy. Serve over salad.
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