Sesame Kale Caesar Salad
Prep Time: 25m | Cook Time: 40m | Servings: 4
Ingredients
Dressing
- 1/2 cup tahini, hulled
- 1 cup water
- 2 tbsp dijon mustard
- 2 tsp capers
- 5 juice of lemons
- 2 1/2 tsp soy sauce, use gluten-free if needed
- 4 cloves garlic
- 1/2 cup nutritional yeast
Leaf Mix
- kale
- romaine heart, cos lettuce
- lemon juice
- olive oil
- capers
Air-Fried Tofu
- tofu
- olive oil
- salt
Crunchy Chickpeas
- 2 cans chickpeas, drained and rinsed
- olive oil
- salt
- paprika
Instructions
Preheat oven to 200ºC. Drain and rinse chickpeas. Pat dry thoroughly with tea towels. In a bowl, toss with olive oil, salt, and paprika. Spread on a lined baking tray and bake for 30–40 minutes, stirring every 10 minutes for even roasting.
Cut tofu into small cubes. Toss with a little olive oil and salt. Air fry at 180ºC for 20 minutes, tossing halfway through.
Destem kale, then wash and spin dry. Chop into bite-sized pieces and place in a large mixing bowl. Add the juice of 1/2 lemon and a small drizzle of olive oil. Massage the kale for 2 minutes to soften.
Roughly chop, wash, and spin the lettuce dry.
Blend all dressing ingredients in a high-speed blender until smooth and creamy.
Layer a small amount of dressing into containers. Top with massaged kale, lettuce, tofu, and capers. Store chickpeas separately to keep them crunchy until serving.
Store roasted chickpeas in an airtight container or ziplock bag. If they lose crunch, they may need a longer roasting time or lower temperature next time. Adjust based on your oven.
When ready to eat, mix kale, lettuce, and some chickpeas in a large bowl. Drizzle with enough dressing to lightly coat greens and toss by hand. Top with more crispy chickpeas and capers. Serve immediately. Avoid storing dressed salad—keep components separate for best texture.
