Vegan Kale Caesar Salad with Crispy Chickpeas and Garlic Aioli
By Xzadia Johnson
Instagram - @ChefXzadz
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
4 stalks of kale
1 handful of lettuce
1 can chickpeas
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.