I developed this recipe for my holistic cooking class and the ladies loved it, so I want to share it with you. Because everyone deserves to taste a vegan kale caesar that rocks! Try it out for your next family get together or pot luck, I promise you will love it.

Creamy Avocado Kale Caesar Salad:

  • 1 bunch kale
  • Pinch sea salt

Roasted chick peas:

  • 1 can chick peas (15oz or 1.5 cups)
  • 1 Tbsp olive oil
  • ½ tsp garlic powder
  • ¼ tsp basil powder
  • ½ tsp rosemary powder
  • ¼ tsp sea salt
  • Pinch cayenne pepper


  • ½ large avocado
  • 4 Tbsp nutritional yeast
  • ½ cup cashews (preferably soaked for 2 hours and drained)
  • 1 Tbsp Dijon mustard
  • 2-3 garlic cloves
  • 1 lemon (4 Tbsp juice and 1 tsp zest)
  • 3 Tbsp olive oil
  • ½ cup water

How to make:

Preheat oven to 400F.

To make the chickpeas, drain and rinse them first, then pat dry with a dish towel.

Mix together all dry ingredients and olive oil in a medium bowl. Toss chickpeas until well coated, then spread on a baking sheet. Roast for 30 minutes.

To make dressing, combine all ingredients into a blender and buzz until smooth.

Wash and dry kale leaves with a dish towel. Slice very thinly. Add kale to a big bowl and sprinkle with a little bit of sea salt. Massage kale with your hands until slightly wilted.

To serve, toss kale with dressing, then add crispy chickpea croutons on top.

Makes 3 main dish servings.

Would you benefit from some guidance with making healthy living more fun and effortless, and love delicious healthified food?

Join our complimentary E-COACHING SERIES and learn how to increase your energy, sleep better, boost your mood and learn to make peace with your plate. It’s free, sign up here ~ COMPLIMENTARY E-COACHING SERIES. See you on the other side:)