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

1. Preheat oven to 375 degrees.
2. Drain and rinse chickpeas.
3. Use a paper towel to pat dry the chickpeas.
4. Place the chickpeas on a baking sheet and mix with olive oil and spice.
5. Bake for about 45 minutes or until crispy.
6. Sprinkle chickpeas on salad for extra protein and fiber punch.
7. Soak cashews in hot water for 5 to 10 minutes.
8. Drain cashews and add them to a high-powered blender.
9. Add the remaining salad dressing ingredients to a blender and blend until smooth.
10. 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

The material provided through HealthU is intended to be used as general information only and should not replace the advice of your physician. Always consult your physician for individual care.