Name: Kale Caesar Salad
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 3 servings
Ingredients: 4 cup kale, any variety (washed and torn into bite-size pieces); 2 tbsp capers; 1 can chickpeas (drained); 1 tsp onion powder; 1 tsp garlic powder; 0.5 tsp paprika; 0.5 tsp salt; 0.25 cup pickled red onions (optional); 1 can white beans (drained and rinsed (can sub soaked cashews or tofu)); 1 juice of lemon; 3 tbsp unfortified nutritional yeast; 1 tbsp capers; 1 tbsp brine from capers; 1 tsp yellow or white miso paste ((use chickpea miso paste if avoiding soy)); 1.5 tsp ume plum vinegar; 1 tbsp dulse flakes; 0.25 cup water (for blending)

Instructions

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1

Preheat oven to 400 degrees F (205 degrees C) or set airfryer to the same temperature.
2

Toss the chickpeas (1 can) with onion powder (1 tsp), garlic powder (1 tsp), paprika (0.5 tsp), and salt (0.5 tsp). If dry, wet them slightly for spices to stick. Spread on a lined baking tray or in an airfryer basket in a single layer.
3

If baking, bake [chickpeas] for minutes (20), stirring halfway. If airfrying, cook for minutes (10), shaking the basket halfway.
4

While [chickpeas] cook, blend all dressing ingredients except dulse flakes (1 tbsp) in a food processor or blender until smooth. Taste, then pulse in the dulse flakes (1 tbsp) to incorporate without fully blending.
5

Add washed, torn, and stemmed kale (4 cup) to a large bowl. Pour in [two-thirds of the dressing] and massage into the leaves for minutes (2). Let stand until serving.
6

Remove [chickpeas] from oven or airfryer when done. Adjust cooking time for desired crunchiness.
7

To serve, place [salad] in a bowl, toss with [capers] and optional pickled red onions (0.25 cup). Drizzle with remaining [dressing] and top with [crunchy chickpeas]. Enjoy!
8

Store dressed [salad] for no more than 1-2 days. For meal prep, store [dressing] separately. Massage [kale] with just [lemon juice] ahead of time to keep fresh for up to 5 days in an airtight container in the fridge.