Tahini Caesar with Quick Smoked Chickpeas & Bacon-ish Bits

Name: Tahini Caesar with Quick Smoked Chickpeas & Bacon-ish Bits
Yield: Makes 4 servings
Ingredients: 2 teaspoons tamari; ½ teaspoon coconut sugar, optional; ½ cup Bacon-ish Bits or Cashew Turmeric Parmesan; 1 teaspoon balsamic vinegar; Pinch black pepper; 2 teaspoons dehydrated minced onion; ¾ teaspoon smoked paprika; ⅓ cup well-stirred tahini; 1 large bunch curly kale, stems removed, chopped (6 packed cups); 1 teaspoon apple cider vinegar; 1 large head romaine lettuce (hearts and leaves), chopped (5 packed cups); 2 tablespoons capers, drained; 2 tablespoons water; 1½ cups cooked or canned chickpeas, drained and rinsed; ¼ cup water; 2 small garlic cloves; 1 teaspoon maple syrup, optional; Pinch sea salt; 1½ teaspoons Dijon mustard; 1 teaspoon nutritional yeast; Lemon slice; Pinch red pepper flakes or to your preference; 3 tablespoons freshly squeezed lemon juice

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

Kale Caesar salads are popular for a good reason—they’re incredible! Whoever came up with this pairing, one million thank-yous! I like to make mine with a mix of curly kale and crunchy romaine. Tossed with a creamy tahini dressing and then garnished with smoky chickpeas and bacon-ish bits, this salad breaks the salad mold and is undeniably delicious. After the kale and romaine is washed, pat dry to allow the dressing to better coat the leaves.

Ingredients

Main course
Gluten-free
Vegan

Ingredients

Method