I’m all about low effort lunches lately.
As I’m working and lunchtime approaches, I want to make something that’s extremely easy and will be done in a matter of minutes, so I can go right back to what I’m doing.
But I don’t always want to have last night’s leftovers.
Or some boring little sandwich.
Most of the time, I’m craving something simple and delicious, a great thing that you would get if you were to order from a local cafe.
But half the time, I never want to leave my house.
That’s when I started crafting the most delicious easy salads you could ever eat.
They’re the real deal.
This caesar salad is no exception.
It’s delicious, savory, and surprisingly healthy.
That’s because it doesn’t use a traditional caesar dressing that’s made up of anchovy fillets, mayonnaise, Worcestershire sauce, raw eggs, etc.
No, this dressing doesn’t have anything like that in it.
For starters, this creamy dressing is 100% plant based.
I’m not vegan myself (at all), but it’s nice to know that the ingredients I’m consuming are derived from the earth and not processed in some factory somewhere.
I use Trader Joe’s creamy vegan caesar dressing, but it’s so easy that you can just make it yourself if you don’t have a Trader Joe’s nearby.
But if you get it, trust me, it’ll be the best store-bought caesar dressing you’ll ever have.
When you pair it with delicious toasted panko, roasted chickpeas, and a ton of fresh parmesan cheese, it’ll be a salad you cannot stop eating.
All you need is a few simple ingredients, and you’ll have a great recipe that you’ll use over and over again whenever you’re wanting a healthier version of the classic caesar salad.
Here’s how I make it!
What You’ll Need
Trader Joe’s Vegan Creamy Caesar Dressing: If you don’t have a Trader Joe’s nearby, make your own homemade dressing. Take some pressed tofu, olive oil, capers, miso, garlic, dijon mustard, lemon juice, white wine vinegar, sea salt, mushroom powder, and black pepper, and pulse it in a food processor or blender until you have a creamy and delicious healthy caesar salad dressing.
Kale: I make this as a kale caesar, but it’s so important to chop your kale up small and get rid of the stems. It’ll give your salad that incredible taste that kale caesars are known for.
Chickpeas: For the best results, roast them! They’ll be like little homemade croutons. I roast mine in the air fryer, but you can do this in your oven. Just rinse and dry your chickpeas and roast them with a tiny bit of olive oil, salt, pepper, and onion powder and you’ll be good to go.
Toasted Panko: This is the difference maker right here. Toast it in some olive oil and sea salt for 3-5 minutes, and it’ll taste like your salad’s topped with crumbled ritz crackers.
Fresh Parmesan: Key word is FRESH! Grate this yourself, it’ll make all of the difference.
Lemon Juice & Olive Oil: This is what you’ll massage your kale in before assembling your salad.
How To Make This:
@gianna_ferrini As a part of my lunchtime series (literally, just my easy quick 15 min lunches I make for myself daily) here’s the chopped kale caesar salad ive been hyperfixating on as inspired by @bartaco 🤸 featuring TJs creamy vegan caesar dressing, roasted chickpeas, toasted panko, fresh parm, & lemon juice! #choppedsalad #kalecaesar #kalecaesarsalad
About 15 minutes before you’re ready to eat, rinse, dry, and toss your chickpeas in olive oil, sea salt, onion powder, and black pepper. Spread in an even layer across a baking sheet and toss it in your air fryer, or roast at 400° for about 15-20 minutes.
When there’s about 5 minutes left on your chickpeas, put about a quarter of a cup of panko in a pan, and toast the breadcrumbs in a bit of olive oil and sea salt over medium-high heat. Toast until they’ve turned a beautiful golden brown color. Make sure you’re constantly stirring them to avoid burning.
Take your chopped kale and massage it with lemon juice, olive oil, and a tiny bit of salt, mixing it until it’s almost wilted.
Add healthy caesar dressing dressing, and keep mixing until fully incorporated.
Top with panko breadcrumbs, roasted chickpeas, and tons of shredded parmesan cheese. Enjoy!
Healthy Kale Caesar Salad FAQs:
Q: Can I add meat to this? What kind?
A: Absolutely! I love a good protein source with my kale caesar salads. I love adding grilled chicken breast, steak tips, or even grilled shrimp on top of mine. They all compliment that delicious umami flavor so nicely. Give it a try, you’ll love it.
Q: Do I have to use kale?
A: Although I love this with kale, you most certainly don’t have to use it. You can use crisp romaine lettuce like a classic caesar salad does, iceberg lettuce, even arugula could work. Get creative if you have to!
Q: I hate tofu. What else could I use as the base of my creamy caesar dressing?
A: Another healthier option that’s packed with protein is greek yogurt. Give it a try if you’re making this recipe from scratch. But I promise, as someone who doesn’t really love tofu themselves, you can hardly taste it. In fact, it really does taste like a traditional caesar salad dressing when you add the tofu.
Q: Can I freeze or refrigerate this salad?
A: Due to the textures and the ingredients, I do not recommend preparing this salad ahead of time and refrigerating or freezing the ingredients. If you want, you can prepare the chopped kale ahead of time and store it in the refrigerator in an airtight container for up to a week.
What To Serve With This Healthy Kale Caesar Salad:
Drink: Keep it light and fresh with a nice limoncello spritz (after hours, of course).
Appetizer: Everyone knows that soup and a salad is the best combination. A nice light minestrone soup is always one of my favorites!
Side Dish: Try your hand at making some easy homemade crusty Italian bread!
Other Things You Can Make Using This Salad Recipe:
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- Caesar Pasta Salad
- Healthy Chicken Caesar Salad Sub
- Vegan Caesar Salad Flatbreads
The Best Low Effort Healthy Kale Caesar Salad Recipe
Description
- 2 tbsp Trader Joe’s Creamy Vegan Italian Dressing (make your own by blending some pressed tofu, olive oil, capers, miso, garlic, dijon mustard, lemon juice, white wine vinegar, sea salt, mushroom powder, and black pepper in a food processor until creamy and delicious)
- Fresh kale, chopped and removed from the stem (however much you’d like)
- 1 can of chickpeas
- ¼ cup panko
- ¼ cup fresh parmigiano reggiano
- 1 tsp lemon juice
- 1 tsp olive oil
- Sea salt, black pepper, and onion powder to taste
Ingredients
- Rinse, dry, and toss your chickpeas in some olive oil, salt, pepper, and onion powder. Throw them in the air fryer until perfectly roasted, or toss them in the oven at 400° for about 15 minutes.
- When there are about 5 minutes left on your chickpeas, take your panko and begin to toast it in a metal pan with a bit of olive oil and sea salt, stirring constantly until the breadcrumbs are golden brown.
- Massage your chopped kale with a bit of olive oil and lemon juice until it is a bit wilted.
- Add your dressing, and keep massaging until fully incorporated.
- Top with breadcrumbs, crispy chickpeas, freshly grated parmesan cheese, and your favorite protein if desired.
