This Plant Powered Kale “Caesar” salad packs a protein punch for a salad! High in B vitamins, A vitamins, fiber, copper and protein, this nutrient-packed twist on the classic Caesar would make a great lunch salad or side for dinner.
Ingredients
- 1 bag pre-washed kale, chopped
- “Caesar” Salad Dressing:
- ½ cup unsalted cashews
- ½ cup unsweetened almond milk
- ¼ cup lemon juice
- 2 teaspoons capers
- 2 tablespoons nutritional yeast
- 1 tablespoon Dijon mustard
- 2 cloves of garlic
- 2 teaspoons of Worcestershire sauce
- Roasted chickpeas:
- 1 can garbanzo beans
- 2 tablespoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 tablespoons olive oil
Preparation
- Preheat oven to 375 degrees.
- Drain and rinse chickpeas.
- Use a paper towel to pat dry the chickpeas.
- Place the chickpeas on a baking sheet and mix with olive oil and spice.
- Bake for about 45 minutes or until crispy.
- Sprinkle chickpeas on salad for extra protein and fiber punch.
- Soak cashews in hot water for 5 to 10 minutes.
- Drain cashews and add them to a high-powered blender.
- Add the remaining salad dressing ingredients to a blender and blend until smooth.
- Serve over chopped kale, add a bit of shaved cheese for added calcium and enjoy!
Next Steps & Resources
- Recipe shared by the oncology dietitians at John Theurer Cancer Center
- Check out our next hot topic and register for The Cutting Edge Kitchen
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