Description
This vibrant salad combines crispy roasted chickpeas, creamy avocado, and a tangy lemon dressing for a delightful plant-based meal. Perfect for boosting your mood and nourishing your body!
Ingredients
Scale
- 2 bunches of lacinato kale (thinly sliced)
- 1 can of chickpeas (rinsed and drained)
- Avocado oil for coating the chickpeas and massaging the kale
- 3/4 cup toasted sourdough bread crumbs (can use gluten-free or any kind you want; toasted pieces of bread/croutons would also be great)
- 1/4 cup pumpkin seeds
- 1/4 cup hemp hearts
- 1 large ripe avocado (diced)
- 1/4 cup tahini
- 1/3 cup thick coconut yogurt
- 2 tablespoons dijon mustard
- Juice of 1/2 large lemon
- 1/4 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon miso paste
- 1 teaspoon maple syrup
- Sea salt and pepper to taste
- Quinoa flatbread
- 1 1/4 cup quinoa that has been rinsed and soaked in water for 6-24 hours (if you want sprouted quinoa)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven: Set your oven to 400°F (200°C). This ensures it's hot enough to crisp up the chickpeas beautifully.
- Roast the chickpeas: In a bowl, toss the rinsed and drained chickpeas with enough avocado oil to coat them evenly. Spread them out on a baking sheet and roast in the preheated oven for 20-25 minutes. Halfway through, about 12 minutes in, stir them to ensure even cooking. They should be golden brown and crispy when done — keep an eye on them to avoid burning.
- Prepare the dressing: While the chickpeas are roasting, whisk together tahini, coconut yogurt, dijon mustard, lemon juice, water, garlic powder, onion powder, and miso paste in a small bowl. Aim for a smooth consistency; if it’s too thick, add a little more water until you reach your desired consistency.
- Massage the kale: In a large mixing bowl, place the thinly sliced kale. Add a tiny bit of avocado oil and gently massage it for about 2-3 minutes. This step softens the kale and enhances its flavor, so don’t skip it!
- Assemble the salad: Once the chickpeas are roasted and slightly cooled, add them to the bowl with the kale, along with toasted bread crumbs, pumpkin seeds, hemp hearts, and diced avocado. Drizzle with the dressing and toss everything together until well combined.
- Serve: Divide the salad among serving plates or bowls. If desired, drizzle with any remaining dressing for extra flavor. Enjoy your Happy Hormone Vegan Lemon Kale Caesar Salad fresh!
- For the quinoa flatbread: In a food processor, blend the soaked quinoa, garlic powder, onion powder, and sea salt until a thick paste forms. Spread this mixture onto a parchment-lined baking sheet to about 1/4 inch thick. Bake at 350°F (180°C) for 22-25 minutes until firm. Top with your salad for an added crunch!
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: When massaging the kale, don’t be too gentle! Use your hands to really work the oil into the leaves; this will make a huge difference in the texture. For the best flavor, allow your chickpeas to cool slightly after roasting before adding them to the salad. Invest in a good quality tahini; it can elevate the dressing from good to amazing. Start with a little dressing and add more to taste as you mix to keep everything balanced.