Vegetarian Caesar Salad with Kale

This Vegetarian Caesar Salad is made with Tuscan kale, healthy vegetarian caesar dressing, and crispy roasted chickpeas. It’s an easy Kale Caesar recipe made without anchovies or eggs, and can be made vegan with a couple of simple swaps. 

vegetarian caesar salad on a blue plate topped with croutons and chickpeas with a kale caesar in the background

Friends, do you have a go-to vegetarian caesar salad recipe? If no, now you do. If yes, I implore you to put down your forks and give this one a try and I believe – truly – that you’ll have found yourself a new go-to.

What happens when you take three amazing things and put them together? Three rights making a wrong? Not when those three things form the base of this super easy and delicious kale caesar.

Listen, I know that it’s not super traditional to use kale in a caesar salad recipe, but let’s be real: romaine has been having a tough time lately. There have been so many E-coli outbreaks with romaine lettuce that even though it’s reportedly safe again it just kinda gives me the heebie jeebies.

Plus, when you make a kale caesar you can walk around shouting KAAAAAAAALE CAESAR!!! and if that isn’t a good reason to make this recipe I just don’t know what is

Just so it’s clear where we’re going with this, what we’ve got here is:

  • A bomb diggity vegetarian caesar salad recipe
  • A super delicious kale caesar
  • Easily a vegan caesar salad with a couple of small tweaks
  • Definitely a healthy caesar salad
  • A vegetarian caesar salad with protein thanks to some hella delicious crispy chickpeas

a collander full of kale, a bowl of crispy chickpeas, croutons, and vegetarian caesar dressing on a grey background

What’s in this Vegetarian Caesar Salad?

You only need a few basics to pull together this amazing kale caesar recipe! We’re going to be using:

  • Kale –> Tuscan kale is my preference, but you can sub in curly kale or even romaine if you like (to live dangerously).
  • Vegetarian Caesar dressing –> This stuff is delicious.
  • Crispy Roasted Garbanzo Beans –> They’re chickpeas but we’re being fancy, ok?
  • Extra Parmesan cheese –> Or a Parmesan-type vegetarian hard cheese.
  • Croutons –> If you’re in the mood for extra crunch.

photo collage of tuscan kale being sliced into ribbons on a blue cutting board

How do you make a Kale Caesar?

First, you grab a bunch of kale and get de-stemming. I like to grip the stem with one hand and pull the leaf away from the stem with the other. Then, you’ll stack up all those kale leaves and slice ’em into thick ribbons. This is a great little how-to video if my words aren’t doing it for you.

We want bite-sized pieces for this vegetarian caesar salad, so I also like to do one chop down the middle.

Then, all you need to do is add your Vegetarian Caesar Dressing and massage it into the kale.

Yes, my friends, I want you to massage your kale. I know it’s not fair that we live in a world where kale gets more frequent massages than I do, but it’s just how it is. A quick 30 second rub will to the trick and turn your tough, chewy kale into a soft and supple salad green.

Throw down some freshly-grated Parmesan cheese (or a vegetarian hard cheese of your choice) and toss it in with the salad. Then, top with crunchy Roasted Garbanzo Beans and / or croutons, and you are in business.

overhead photo of a kale caesar salad in a wooden salad bowl with cherry tomatoes on the side

Can I make this salad in advance?

You sure can. Kale salads hold up super well with the dressing on, so feel free to keep your kale caesar dressed and ready to go in the fridge for up to three days.

I do, however, recommend you add the roasted chickpeas right when you’re about to serve it, otherwise they’ll lose their crunch.

Can I make a vegan caesar salad?

Yup! You’ll need to make a couple of substitutions to the Vegetarian Caesar Dressing recipe (substitutions are noted in the recipe) and either skip the extra Parmesan cheese or replace it with nutritional yeast or a vegan cheese of your choice.

Why is Caesar salad not vegetarian?

Traditional caesar dressing is made with anchovy paste, raw eggs, and Parmesan cheese. Some or all of these ingredients may not meet the definition of vegetarian, depending on who is defining it. I personally do eat Parmesan, but I don’t eat anchovies, and raw eggs squick me out.

overhead photo of vegetarian caesar salad with kale, chickpeas, croutons, and tomatoes

Hey Nutrition lady, is kale healthy?

I’m just going to pretend you didn’t ask that.

Kale is a nutritional powerhouse! It is extraordinarily rich in micronutrients, dietary fiber, anti-oxidant and anti-inflammatory nutrients, and cancer fighting glucosinolates. Kale is a good source of vitamin C, beta-carotene, manganese, and contains nearly twice the vitamin K (essential for blood clotting and also an important anti-inflammatory agent) than any other cruciferous vegetable (broccoli, cabbage, etc).

Iron, magnesium, vitamin E, folate, and phosphorous are among the complement of vital minerals found in kale. The dietary fiber in kale is known to reduce blood cholesterol levels. One recent study showed that this benefit may be improved by lightly steaming kale for about 5 minutes before consuming.

a wooden salad bowl with vegetarian caesar salad made with kale and crispy chickpeas

Other salads you might enjoy:

Massaged Kale Salad with Cranberries
Kale Tabbouleh Salad
Vegetarian Nicoise Salad

vegetarian caesar salad on a blue plate topped with chickpeas, croutons, and baby tomatoes
5 from 4 votes
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Vegetarian Caesar Salad

This Vegetarian Caesar Salad is made with Tuscan kale, healthy vegetarian caesar dressing, and crispy roasted chickpeas. It's an easy Kale Caesar recipe made without anchovies or eggs, and can easily be made vegan.

Course Salad
Cuisine American
Keyword Kale Caesar, Vegetarian Caesar Salad, Kale Caesar
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 280 kcal
Author Katie Trant

Ingredients

Instructions

  1. Remove the kale leaves from the stems, and place in a stack on your cutting board.
  2. Using a sharp knife, slice into thin ribbons.
  3. Place the kale ribbons into a large bowl, and add a few tablespoons of dressing (do not add all the dressing at once - this is far more dressing than you need for this recipe).
  4. Using clean hands, massage the dressing into the kale. Add extra dressing as needed.
  5. Toss the salad, and add grated Parmesan.

  6. To serve, garnish with grated Parmesan, crispy chickpeas, and croutons.

Recipe Notes

  • Nutrition values are an estimate only
  • Nutrition calculation assumes 1/2 cup Vegetarian Caesar Dressing and 1 cup Roasted Garbanzo Beans will be used in this recipe.
Nutrition Facts
Vegetarian Caesar Salad
Amount Per Serving
Calories 280 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g10%
Cholesterol 11mg4%
Sodium 210mg9%
Potassium 259mg7%
Carbohydrates 24g8%
Sugar 1g1%
Protein 14g28%
Vitamin A 5065IU101%
Vitamin C 59.6mg72%
Calcium 213mg21%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published March 30, 2015. It was retested, rephotographed, and updated May 21, 2019.

 



 

Comments

  1. Deb says

    This sounds amazing I will definitely try it but just one question… Are the chickpeas you’re using soaked and un/cooked or tinned? Other recipes I’ve seen for roasted chickpeas have been soaked but not boiled.
    Thank you

    • Katie Trant says

      As a vegetarian I’m always like, whyyyy? Why is there fish in the dressing?! Also, raw eggs squig me out and I have had food poisoning before from a caesar dressing, so for me it’s eggless all the way. And yes! Up your roasted garlic game. It’s amazing stuff!

    • Katie Trant says

      Yeah, you’re right. And it’s not a huge amount of money, it was just an unhappy surprise! Definitely try this caesar dressing soon. It’s one of my favourites!

  2. Kate says

    I love a kale caesar and i’m not mad keen on the eggy dressings most recipes call for so this looks perfect! And crispy chickpeas instead of croutons? Genius x

  3. Gingi says

    WOW, this looks seriously yummy!! I love cooking with chickpeas.. crunchy or squishy, they are SO YUMMY! <3

    Anyhoo, I found your blog through a fellow blogger, and just thought I would stop by and say hi! It would totally make my day if you did the same – or better yet, keep in touch! <3 – http://www.domesticgeekgirl.com

  4. Chessie says

    I must have this RIGHT NOW. Too bad I’m out of kale and chickpeas (groan). This is definitely getting pinned to make as soon as I go to the store, though. I love roasted chickpeas, and this sounds wonderful. Also … “Kale Caeser!” is exactly what I thought when I saw the title of the recipe.

    Thanks for the inspiration!

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