Chickpea Caesar Salad

July 21, 2019

Chickpea Caesar Salad

This Caesar salad is so tasty, filling and just perfect for entertaining. Easy enough to whip up in a hurry and it keeps for 3-4 days in the fridge. Perfect for leftovers for lunch! 


Chickpea Caesar Salad

Author: Minimalist Baker




  • 1 batch Tandoori Spiced Chickpeas
  • 2 large bundles curly kale, chopped or torn 
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1/4 cup parmesan cheese (optional)
  • 2 Tbsp hemp seeds (optional)


  • 1 cup raw cashews (option to soak overnight in cool water, or in hot water for 1 hour)
  • 1 tsp dijon mustard
  • 1/2 tsp each sea salt and black pepper, plus more to taste
  • 8-12 medium cloves fresh garlic, chopped
  • 4 tsp capers in brine
  • 2 tsp brine juice from capers
  • 6 Tbsp lemon juice (2 large lemons yield ~6 Tbsp or 90 ml)
  • 3-4 Tbsp olive oil
  • 1/2 cup hot water (plus more to thin)
  • 1 tsp chickpea (or soy) miso paste
  • 1 tsp pure maple syrup (or sub Stevia to taste)



  1. If serving with crispy chickpeas, prepare at this time (see link above).

  2. To prepare dressing, add raw cashews, dijon mustard, salt, pepper, garlic, capers, brine juice (from capers), lemon juice, olive oil, hot water, miso paste, and maple syrup to a small or high-speed blender. Blend until creamy and smooth, scraping down sides as needed. Add enough water to thin until pourable.
  3. Taste and adjust seasonings as needed, adding more lemon or mustard for zing, salt or capers for saltiness, olive oil for creaminess, maple syrup to sweeten, or miso for more depth of flavor. Set aside.

  4. Add kale to a large mixing bowl. Drizzle with 1 Tbsp (15 ml) each olive oil and lemon juice as recipe is written. Massage by hand to remove some of the bitterness and soften the texture (see photo).

  5. Add desired amount of dressing, plus vegan parmesan cheese and hemp seeds (both optional). Toss to coat and top with crispy chickpeas. Serve immediately. There may be leftover dressing, which will keep covered in the refrigerator for up to 7-10 days. Not freezer friendly.

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