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!
Author: Minimalist Baker
If serving with crispy chickpeas, prepare at this time (see link above).
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.
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).
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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