This is a creamy vegan caesar salad, perfect to pair with antioxidant-rich kale, and made meal-sized and protein-packed with the addition of chickpeas and whole grain pasta (or a cooked whole grain).
Course Lunch, Salad, Side Dish
Cuisine American
Keyword vegan caesar salad
Prep Time 30 minutesminutes
Servings 4servings
Calories 391kcal
Author Heather Nicholds, C.H.N.
Ingredients
4cupskale and/or lettuceshredded
1bell pepperchopped
1-2carrotsgrated
1avocadochopped
1 1/2cupschickpeascooked (1 15oz can)
1 1/2cupswhole grain pastabulgar wheat, couscous, quinoa, buckwheat, or any other grain you like
Dressing
1/2cupnon-dairy yogurtor another 1/2 cup nuts or 1/4 cup tahini
1/2cupnutsor 1/4 cup tahini or another 1/2 cup non-dairy yogurt
Make the dressing by pureeing all the dressing ingredients in a blender. Add a small amount of water if you want to make it thinner.
Put the chopped kale, if using, in a large salad bowl, sprinkle with a pinch of salt, and massage with your fingers until it softens and becomes slightly moist.
Add the lettuce (if using), the other veggies, the chickpeas and whatever grain you like, then toss it all with the dressing.