Vegan Kale Caesar Salad with Crispy Chickpeas and Garlic Aioli

Vegan Kale Caesar Salad with Crispy Chickpeas and Garlic Aioli

By Xzadia Johnson

Instagram - @ChefXzadz



Caesar Dressing

 1⁄2 cup Culleys garlic aioli

2 tbsp nutritional yeast

1 clove garlic

Juice of 1 lemon

1 tbsp tamari

1⁄2 tbsp maple syrup

1 tbsp olive oil

1⁄4 tsp white vinegar

1⁄4 tsp Dijon mustard

Salad Salt

4 stalks of kale

1 handful of lettuce

1 lemon

1 can chickpeas




Garlic powder

Vegan Parmesan

Hemp seeds




Blend all ingredients until smooth and creamy, add small amounts of water

if too thick.


1. Place chickpeas in air fryer (or oven) and sprinkle desired amounts

of paprika, garlic powder, rosemary, and salt. Cook for 15-20

minutes or until crispy. Optional: remove skin of chickpeas for

ultimate crunch, though it is a tedious process.

2. Rinse and tear kale and lettuce. Place in a large bowl and squeeze

juice of half a lemon and a sprinkle of salt. Toss and combine well.

3. Add in crunchy chickpeas, hemp seeds, and a sprinkling of vegan

Parmesan. Drizzle 2-3 tsp of dressing per handful of greens to avoid

over saturating the salad.

Serves 2-3

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