Vegan Kale Caesar Salad

Just because you’re eating salad, doesn’t mean you’re making a healthy choice — typically, Caesar salad comes with a heavy dressing and deep fried bread. The only plant-based ingredient is lettuce! This salad is a healthier option: It’s full of loads of nutrients and phytonutrient compounds from the kale and snow peas, to the cashews, pumpkin seeds and chickpeas.




For the salad: 

  • 1 cup of kale leaves, chopped
  • 2 cups of mixed salad leaves
  • a large handful of snow peas, chopped, with their tops and string removed

For the dressing: 

  • 1/2 cup (75 g) raw cashews, soaked in hot water for 1 hour and rinsed
  • 1/4 cup (60 ml) filtered water
  • 1 tsp of lemon juice
  • 1/8-1/4 tsp sea salt
  • 1/2 tsp apple cider vinegar
  • 1 garlic clove
  • 1/2 tsp nutritional yeast
  • 1 tsp whole seed mustard
  • 1 tbsp olive oil
  • 1 tbsp chopped capers

For the healthy croutons: 

  • 1/4 cup pumpkin seeds
  • 1/4 cup pine nuts
  • 1/2 cup roasted chickpeas (spices are optional)


  1. Preheat the oven to 350°F (180°C).
  2. Line a baking tray and roast the pine nuts and pumpkin seeds for 7 minutes.
  3. Add all the Caesar dressing ingredients (except chopped capers) to a high-speed blender and blend until creamy. Add in chopped capers and combine well.
  4. To roast chickpeas, you can use the linked recipe or  roast 1/2 cup of cooked or canned chickpeas, with a drizzle of olive or coconut oil, salt and pepper and cook for 30-40 minutes or until crispy.
  5. Throw greens into a bowl, pour and stir in the dressing and top with all your nutrient dense pumpkin seeds, pine nuts and chickpeas.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4 servings


Kale – salad leaves

Salad leaves – lettuce

Snow peas – cucumber

Pumpkin seeds – sunflower seeds

Pinenuts – chopped almonds

Chickpeas – toasted wholemeal bread cubes

Cashews – macadamia