Tahini Kale Caesar Salad (vegan option)
This one is a remake inspired by one of my favorite smoothie shops in Portland, Maine. The flavor combos are amazing - nutty sunflower seeds, starchy chickpeas, crisp kale, and a dressing made with tahini and cashews.
It’s basically a vegan caesar salad, but I added some roasted chicken for some extra protein - just leave it off and it’s totally vegan-friendly.
Really easy to make too! Try it out as a weeknight lunch or dinner and feel free to make it the day before. The kale softens (without getting soggy) when it sits in the dressing overnight.
Recipe makes 4 servings
Ingredients
1 lb. chicken breast, boneless & skinless
8 cups of kale, roughly chopped or ripped (stems removed)
1 15-oz can of chickpeas, drained - reserve the aquafaba
¼ cup (32g) sunflower seeds
Dressing
¼ cup (40g) raw cashews
2 tbsp (30g) tahini
½ lemon (~2 tbsp), juiced
1 tbsp tamari
½ tbsp dijon
½ tbsp honey
1 tbsp nutritional yeast
1 garlic clove
⅛ tsp pepper
⅛ tsp salt
2-3 tbsp aquafaba
Directions
Preheat oven to 400F and line a baking sheet with parchment paper.
Place the chicken breasts on the baking sheet, sprinkle with salt & pepper, then bake for 18-20 minutes (depends on thickness) or until cooked-through. Allow to cool before slicing into strips or dicing into bite-sized pieces.
While the chicken bakes, put the cashews in a small bowl and cover with enough water to submerge them. Microwave for 30 seconds, then let sit for 2 minutes.
After the cashews soak, drain the water and add the cashews to the cup of your blender. Add the rest of the ingredients listed under “dressing," starting with 2 tbsp aquafaba. Blend until smooth and add the additional 1 tbsp aquafaba if the dressing is to thick - it should not be watery, but thick enough to drizzle.
Place the kale in a large bowl and drizzle the dressing overtop. Massage the dressing into the kale to coat evenly.
Evenly divide the kale into 4 bowls, top with the chickpeas, sunflower seeds, and chicken.
