Vegan Kale Caesar Salad with Roasted Chickpea Croutons

There’s nothing like a good Caesar salad, but no one likes to ruin a healthy bowl of greens by pouring on a heavy and fattening dressing. This vegan version of Caesar dressing has been a huge hit with all my vegan and nonvegan friends alike, and since it is made with cashews instead of dairy, you are actually getting an extra boost of protein and fiber. Cashews must be soaked overnight to ensure a smooth and creamy consistency, but it will be worth the wait once you realize how close this dairy-free version is to the real deal.

Serves 2

2 small sweet potatoes

51⁄2 tablespoons extra-virgin olive oil, divided

1⁄2 cup canned chickpeas, rinsed and drained

1⁄2 teaspoon paprika

1⁄2 teaspoon cumin

1⁄2 teaspoon garlic powder

1⁄2 cup soaked raw cashews

3 tablespoons Dijon mustard

Juice of 1 lemon

1 clove garlic

5 cups kale

8 cherry tomatoes, halved

  1. Preheat oven to 350°F. Peel sweet potatoes, cut in half crosswise, and slice off both ends. Spiralize sweet potatoes using a small-noodle blade. Toss in 1 tablespoon extra-virgin olive oil until evenly coated. Place on a tinfoil-lined baking sheet and cook for about 15–20 minutes or until potatoes are crispy.
  2. Increase oven heat to 425°F. Spread aluminum foil over a small baking sheet. Spread chickpeas over foil and drizzle with 1 tablespoon extra-virgin olive oil. Toss with paprika, cumin, and garlic powder until chickpeas are evenly coated. Bake for about 25 minutes or until chickpeas are golden and crispy.
  3. While chickpeas are baking, prepare your dressing. Blend cashews, mustard, lemon juice, 21⁄2 tablespoons extra-virgin olive oil, and garlic in a blender or food processor until creamy. If your dressing is too thick, add more olive oil as desired.
  4. Put kale into a medium-sized bowl and drizzle remaining 1 tablespoon extra-virgin olive oil over leaves, tossing to coat. Massage kale by rubbing the leaves between your hands, using your fingers to soften the leaves.
  5. Toss the massaged kale with the dressing until all leaves are evenly coated. Top salad with tomatoes, sweet potatoes, and crispy chickpeas.

Cashews Not Blending Smoothly?

If your blender isn’t strong enough to get those cashews nice and creamy, try boiling some water first, then soaking the cashews in the warm water. This should help soften them up more so than soaking them in lukewarm water.