This Vegan Kale Caesar Salad is hearty, colorful, satisfying, and full of fresh flavor. It is a plant-based salad that feels like a complete meal, thanks to tender massaged kale, roasted cauliflower, sweet bell peppers, shredded purple cabbage, crispy chickpeas, and a creamy cashew garlic Caesar dressing. The combination of crunchy, creamy, roasted, and fresh ingredients makes every bite balanced and delicious.
Kale is the star of this vegan Caesar salad recipe. When the leaves are massaged with lemon juice and cashew Caesar dressing, they soften beautifully while still keeping their texture. The result is a salad that is not tough or bitter, but tender, bright, and rich with flavor. If you usually avoid kale, this recipe may change your mind.
The salad also gets plenty of texture from oven-baked chickpeas. They add crunch, seasoning, and plant-based protein without needing to be fried. Roasted cauliflower brings a warm, savory element, while roasted baby bell peppers add natural sweetness and a pop of color. Purple cabbage gives the salad extra freshness and crunch, making this vegan kale Caesar salad both beautiful and filling.
The Salad
Kale is an ideal base for this Vegan Kale Caesar Salad because it is sturdy enough to hold up to a creamy dressing. Unlike delicate greens, kale does not wilt immediately after being dressed. For the best texture, remove the tough stems and use only the leafy greens. Chop the kale into bite-sized pieces so the dressing can coat it evenly.
Massaging the kale is an important step. After adding lemon juice and dressing, gently rub the leaves with your hands until they feel softer and more relaxed. This simple technique makes the kale easier to chew and helps the flavors blend into the greens.
Purple cauliflower gives this salad a vibrant look, especially after roasting. A squeeze of fresh lemon juice over the warm cauliflower helps brighten both the flavor and the color. If purple cauliflower is not available, regular cauliflower works just as well. The taste and texture are the same, so use whichever variety you can find.
Sweet roasted bell peppers bring another layer of flavor to this vegan Caesar salad. Baby bell peppers can be roasted whole on the same sheet pan as the cauliflower. They do not need oil for this method, and they do not need to be peeled afterward. Once they look slightly deflated with wrinkled skin, let them cool, remove the stems, and chop them roughly. Regular red, yellow, or orange bell peppers may also be used if baby bell peppers are unavailable.
Crispy Chickpeas
Crispy chickpeas make this salad more satisfying and add a crunchy topping that works especially well with the creamy cashew Caesar dressing. Baking them in the oven keeps the process simple and uses less oil than frying. All you need to do is drain canned chickpeas, toss them with olive oil and seasonings, and bake them until crisp.
The chickpeas are seasoned with salt, garlic powder, lemon pepper, smoked paprika, and black pepper. This gives them a savory, slightly smoky flavor that complements the lemony dressing and roasted vegetables. They are excellent in the salad, but they also make a great snack on their own.
The Dressing
The creamy cashew and garlic Caesar dressing is what ties this Vegan Kale Caesar Salad together. It is rich, smooth, tangy, and made with simple plant-based ingredients. Cashews create the creamy base, garlic adds depth, lemon gives brightness, and olive oil helps create a silky texture.
For the smoothest dressing, soak the cashews overnight in water and drain them before blending. If you forget to soak them, boil the cashews in water for about 30 minutes before making the dressing. This softens them enough to blend into a creamy sauce. Scrape down the sides of the blender as needed, since blender strength can vary. This dressing recipe makes more than you need for one salad, so the extra can be used for another batch or as a creamy dip for vegetables.
Vegan Kale Caesar Salad
20 mins
25 mins
Buddha bowl, Main Course, Salad, Side Dish
American, California, Fusion
4
459 kcal
Equipment
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2 sheet pans
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Blender
Ingredients
Crispy Chickpeas
- 15 oz canned chickpeas drained
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp lemon pepper
- ½ tsp smoked paprika
- 1 tbsp extra virgin olive oil
- black pepper optional
Roasted Vegetables
- 1 cauliflower cut into florets
- 1 tsp extra virgin olive oil
- 1 pinch salt
- 3 each baby bell peppers whole
- ½ lemon squeezed
Creamy Cashew and Garlic Caesar Dressing
- 1 cup cashews soaked overnight in water and drained
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 3 tbsp water
- 1 lemon squeezed
- 1 pinch salt
- 1 pinch black pepper
Salad
- 1 bunch kale cleaned, destemmed, and chopped
- ½ lemon squeezed
- ½ cup Cashew Caesar Dressing
- 2 cups purple cabbage shredded
Instructions
Crispy Chickpeas
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Preheat the oven to 400 degrees. Place the drained chickpeas on a sheet pan. Drizzle with olive oil and season with salt, garlic powder, lemon pepper, smoked paprika, and black pepper if using. Toss until evenly coated, then bake for about 20 minutes, or until crisp.
Roasted Vegetables
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Place the cauliflower florets on a sheet pan. Drizzle with olive oil, season with salt, and toss gently. Spread the cauliflower into a single layer.
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Make space on the same pan and add the whole baby bell peppers.
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Bake at 400 degrees for 20 minutes. Remove the baby bell peppers after about 15 minutes, when they look softened and wrinkled.
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Squeeze lemon juice over the roasted cauliflower to brighten the color and flavor.
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Let the peppers cool, then remove the stems and chop them roughly.
Creamy Cashew and Garlic Caesar Dressing
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Add the soaked cashews, garlic, lemon juice, olive oil, water, salt, and black pepper to a blender. Blend until smooth and creamy, scraping down the sides as needed. Add a small splash of water only if needed to help the blender run smoothly.
Salad
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Add the chopped kale and shredded purple cabbage to a large bowl. Squeeze lemon juice over the greens, then add the cashew Caesar dressing. Massage gently until the dressing is evenly distributed and the kale begins to soften.
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Add the cooled roasted peppers, roasted cauliflower, and crispy chickpeas. Toss gently and serve.
Nutrition
Carbohydrates: 43 g
Protein: 17 g
Fat: 29 g
Saturated Fat: 4 g
Polyunsaturated Fat: 5 g
Monounsaturated Fat: 17 g
Sodium: 680 mg
Potassium: 1160 mg
Fiber: 11 g
Sugar: 8 g
Vitamin A: 3921 IU
Vitamin C: 164 mg
Calcium: 169 mg
Iron: 5 mg
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