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

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.