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Creamy Dairy-Free Kale Caesar Salad with Crispy Croutons https://www.metro.ca/userfiles/image/recipes/salade-cesar-chou-frise-croutons-11463.jpg PT15M PT30M PT45M
Preheat oven to 400°F. Place chickpeas on a baking sheet. Toss with olive oil, garlic powder, paprika and salt. Bake for 25-30 minutes, shaking tray halfway through baking.Make the Caesar dressing by whisking together tahini and lemon juice. Gradually whisk in water, 1 tbsp (15 ml) at a time, until you have a thick and smooth consistency. You may not need to use all the water. Stir in nutritional yeast, garlic and anchovies.Place kale in a large salad bowl. Top with dressing and toss well to combine. Top with crispy croutons, hemp hearts and pumpkin seeds. Sprinkle with extra nutritional yeast, if you like.Additional Info :Caesar salad is the king of all salads, with its creamy dressing, crunchy croutons and crunchy lettuce. This version uses tahini to make the dressing dairy free and tastes just as creamy as the original. If you feel like adding bacon bits, go for it.
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1 bunch kale washed, dried, de-stemmend and finely chopped 1/4 cup (60 ml) hemp hearts 1/4 cup (60 ml) pumpkin seeds crispy chickpeas: 1 can (540 ml) chickpeas drained and rinsed 2 teaspoons (10 ml) olive oil 1/2 teaspoon (2,5 ml) garlic powder 1/2 teaspoon (2,5 ml) paprika 1/2 teaspoon (2,5 ml) salt Caesar dressing: 1/2 cup (125 ml) tahini 3 tablespoons (45 ml) lemon juice 1/2 cup (125 ml) water 2 tablespoons (30 ml) nutritional yeast 2 cloves garlic finely minced 2 anchovies finely minced
Creamy Dairy-Free Kale Caesar Salad with Crispy Croutons

Creamy Dairy-Free Kale Caesar Salad with Crispy Croutons

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20
Appetizers
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 bunch
    kale washed, dried, de-stemmend and finely chopped
  • 1/4 cup
    (60 ml)
    hemp hearts
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  • 1/4 cup
    (60 ml)
    pumpkin seeds
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  • crispy chickpeas:
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  • 1 can
    (540 ml)
    chickpeas drained and rinsed
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  • 2 teaspoons
    (10 ml)
    olive oil
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  • 1/2 teaspoon
    (2,5 ml)
    garlic powder
  • 1/2 teaspoon
    (2,5 ml)
    paprika
  • 1/2 teaspoon
    (2,5 ml)
    salt

  • Caesar dressing:
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  • 1/2 cup
    (125 ml)
    tahini
  • 3 tablespoons
    (45 ml)
    lemon juice
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  • 1/2 cup
    (125 ml)
    water
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  • 2 tablespoons
    (30 ml)
    nutritional yeast
  • 2
    cloves garlic finely minced
  • 2
    anchovies finely minced
Imprimer ma sélection

Preparation

Preheat oven to 400°F. Place chickpeas on a baking sheet. Toss with olive oil, garlic powder, paprika and salt. Bake for 25-30 minutes, shaking tray halfway through baking.

Make the Caesar dressing by whisking together tahini and lemon juice. Gradually whisk in water, 1 tbsp (15 ml) at a time, until you have a thick and smooth consistency. You may not need to use all the water. Stir in nutritional yeast, garlic and anchovies.

Place kale in a large salad bowl. Top with dressing and toss well to combine. Top with crispy croutons, hemp hearts and pumpkin seeds. Sprinkle with extra nutritional yeast, if you like.

Additional Info :

Caesar salad is the king of all salads, with its creamy dressing, crunchy croutons and crunchy lettuce. This version uses tahini to make the dressing dairy free and tastes just as creamy as the original. If you feel like adding bacon bits, go for it.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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