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

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
Vegan
Gluten-free

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