Tahini Caesar with Quick Smoked Chickpeas & Bacon-ish Bits

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

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