Vegan Kale Ceasar

Ohh the Ceasar salad. The most unsatisfying yet crave worthy salad of all time. For some reason, every time I ordered this salad at a restaurant, I’d be so excited about it, it hits the table, I eat it and… meh, nothing really exciting happens. THIS is the exact reason why making this salad plant based WINS. It’s so flavorful, actually nutritious, ridiculously satisfying and hits that craving spot every. single. time.

Make sure to layer this salad with the dressing on the bottom and the kale on the top if tossing it into a mason jar for meal prep. Add avocado and cherry tomatoes to really spice it up!

---

Are you someone who suffers from period pain or unpleasant cycles, and looking for the missing pieces to support your long term menstrual health and longevity?

Join our 4-week challenge designed to help you sync the phases of your menstrual cycle with a whole food plant based lifestyle. It will help you regulate and manage your symptoms - but most importantly, it will help you THRIVE all month long.

Includes, an exclusive digital cookbook with 20 plant based recipes designed to support you during your cycle!

The Goods:

For the dressing:

• 8 oz hummus

• 3 garlic cloves

• 3 tbsp capers + juice

• 2 tbsp dijon mustard

• 1 lemon, juiced and zested

• 2 tbsp nutritional yeast

• 2 tbsp olive oil

• 2 tbsp filtred water

• 1/2 tsp salt

For the crispy garbanzo beans:

• 1 can garbanzo beans, rinsed and drained

• 1 tbsp olive oil

• 1 tsp cayenne

• 1 tsp granulated garlic

• 1 tsp maple syrup

• 1 tsp salt

• 1 tsp paprika

• 1 tsp black pepper

For the salad:

• Croutons using your favorite bread sautéd in a bit of olive oil for 1 minute.

• 2 bunches kale, stemmed and thinly chopped

• 1 cup marinated artichoke hearts, rough chopped

• 1 cup cherry tomatoes, sliced (optional)

• 1 avocado, sliced (optional)

The Method:

For the dressing:

1. Toss all ingredients into a blender or mix together in a bowl. Taste test to see how tangy or salty you want it!

2. Set aside while you make the rest of the salad.

For the chickpeas:

1. Heat oil in medium sized sauce pan over high heat, add garbanzo beans and salt.

2. Sauté’ for about 1 minute. Then add spices and maple syrup.

3. Sauté for another 5-7 minutes constantly moving the beans around.

4. Remove from heat & let cool before adding to salad.

5. Or toss the beans in the spices, maple and bake at 425 for 15-20 minutes.

Assemble the salad:

1. Portion out the kale between 3-4 bowls.

2. Top with artichoke hearts, cherry tomatoes, avocado, roasted garbanzos, croutons, and an extra slice of lemon.

3. Drizzle dressing over salad and enjoy!

4. If making a mason jar salad, add dressing to bottom, then toppings, then top with kale. Stores in the fridge for 3-5 days.

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new.

---

Want more? Check out our Youtube channel!