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Ultimate Kale Caesar Salad

“Ill eat a mound of kale everyday if it always tastes like this.” – Hubs

And that was all I needed Ladies and Gents to make sure this “Ultimate Kale Caesar” was ready to go. Seeing that he has turned his head up at kale every other time I have put it in front of him, it was a moment of victory in my books.

Ill let you in on a little secret, there are NO cashews in this dressing either, well, no nuts at all. PERIOD. 

This salad was inspired by my recent visit to the amazing Basic Kitchen in Charleston and I kid you not, I could not think about anything else for DAYS. The crunch, the creaminess, the flavor punch—I was determined to bring it all into this recipe! 

The dressing in this recipe was inspired by the amazing Minimalist Baker, with just a few adjustments! 

S a l a d  I n g r e d i e n t s

4 cups kale, finely chopped  

1.5  cup coleslaw mix ( or a mix of red cabbage, green cabbage, and shredded carrots)

1 can organic chickpeas

½ tbsp Trader Joes Everything Bagel Seasoning

¼ cup hemp seeds

Pinch sea salt

D r e s s i n g 

1/3 cup hummus

2 tbsp olive oil

2 garlic cloves ( minced if using mixing bowl)

1 tbsp maple syrup

1 tsp tamari

2 tsp capers + a dash of the brine/juice ( mince your capers if using mixing bowl

1 tsp spicy mustard

1.5 tbsp lemon juice

1/2 tsp zest

1/4 tsp sea salt + more to taste

D I r e c t i o n s:

Add your kale and coleslaw mix to a large salad bowl and set aside while you prepare the rest of the ingredients.

Prepare your crispy chickpeas. See two methods of cooking below.

Air Fryer: Set to 390F and let heat for 3 minutes. Drain, rinse, and pat dry your chickpeas and then add to a small bowl. Mix in 1 tsp olive oil + everything bagel seasoning, and pinch sea salt. Stir. Add to your Air Fryer and let cook 12-14 minutes. Once crispy, set aside.

Oven: Preheat oven to 400F. Line a baking sheet with parchment paper. Drain, rinse, and pat dry your chickpeas and then add to a small bowl. Mix in 1 tbsp olive oil + everything bagel seasoning, and pinch sea salt. Stir.

Add to baking sheet, spreading out to allow them to get crispy. Cook for 40-50 minutes, stirring about halfway through. Once they turn golden brown and are hard to the touch, remove from oven and let cool! They will continue to crisp.

While your chickpeas are cooking you can mix your dressing. See two methose below

Mini Food Processor: add all of your ingredients and process until a thick dressing forms. Taste and adjust seasonings. Set aside

Mixing Bowl: Whisk your hummus, garlic, olive oil, maple syrup, tamari, lemon juice , and spicy mustard. Once it starts to resemble a dressing add in your capers, dash brine, zest, and sea salt, and continue to whisk until all flavors are melded together.

Add about ½ of your dressing into your salad bowl, and using your hands work/massage dressing into the kale for a few minutes. Stir in your hemp seeds. Allow salad to sit at least 20 minutes before serving. When ready to serve toss in your chickpeas!