Happy Hormone Vegan Lemon Kale Caesar Salad
Discover the delightful Happy Hormone Vegan Lemon Kale Caesar Salad that combines vibrant flavors and nutrients—perfect for your next meal prep!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 2 bunches lacinato kale
- 1 can chickpeas
- Avocado oil
- 3/4 cup toasted sourdough bread crumbs (gluten-free optional)
- 1/4 cup pumpkin seeds
- 1/4 cup hemp hearts
- 1 large ripe avocado
- 1/4 cup tahini
- 1/3 cup thick coconut yogurt
- 2 tablespoons dijon mustard
- Juice of 1/2 large lemon
- 1/4 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon miso paste
- 1 teaspoon maple syrup
- Sea salt and pepper to taste
- 1 1/4 cup quinoa
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 400°F (200°C). Toss rinsed chickpeas in avocado oil and roast for 20-25 minutes until crispy.
- While the chickpeas roast, whisk together dressing ingredients until smooth.
- In a large bowl, massage thinly sliced kale with a bit of oil to tenderize.
- Combine crispy chickpeas, toasted bread crumbs, pumpkin seeds, hemp hearts, and diced avocado with the massaged kale.
- Drizzle with dressing and toss to combine before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 240mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg