Last Updated on April 2, 2025 by Christin Gillespie
This Vegan Cajun Kale Caesar Salad with Crispy Chickpeas is a healthy recipe that will definitely elevate any evening. Massaged kale, Cajun-spiced chickpea croutons, fresh veggies, & creamy avocado, all get coated in a rich cashew caesar dressing, along with a sprinkle of almond parmesan. To say the least, it’s full of flavor at every bite!
Today, I have for you the most untraditional caesar salad ever. This Vegan Cajun Kale Caesar Salad with Crispy Chickpeas is definitely not your average, but it sure is delicious.
There are a couple components that take this salad recipe to the next level. First, the Cajun-spiced chickpeas – think croutons, but fiber-filled & protein-packed. And second, the cashew caesar dressing – it’s even better than the real deal & there are no dairy side effects, if you know what I mean.
So if you’re a Cajun food fanatic and/or a caesar salad addict, I just know that this vegan recipe will be a hit!
Why You’ll Love This Vegan Cajun Kale Caesar Salad
- Full of Flavor & Loaded with Nutrition: Each bite is full of nutritious plant-based ingredients, wholesome veggies, & healthy fats.
- Quick & Easy: This vegan kale caesar salad recipe comes together in under 45 minutes.
- Restaurant Worthy: Although this Vegan Cajun Kale Caesar Salad with Crispy Chickpeas isn’t your average, it is definitely gourmet quality.
Ingredients
- Organic Chickpeas: The typical caesar salad includes croutons, but we’ll be roasting up some Cajun-spiced chickpeas instead, to add the perfect amount of crispy texture, fiber, & plant protein!
- Organic Kale: For the greens of this salad, we’ll be using & massaging kale.
- Organic Vegan Cashew Caesar Dressing: Raw cashews, capers, garlic, nutritional yeast, dijon mustard, & fresh squeezed lemon, get blended together to transpire the creamiest dairy-free caesar dressing. Please don’t skip or skimp!
- Organic Parmesan Cheese: We’ll be using homemade almond parmesan in place of traditional parmesan to sprinkle over the salad.
- Organic Vegetables: Cherry tomatoes & sliced red onion add some nice flavors.
- Organic Avocado: Fresh, ripe, & sliced avocado compliments this vegan caesar salad perfectly.
How to Make
- Chickpea Croutons. Preheat the oven to 425 degrees F. Add the drained chickpeas to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, tossing halfway.
- Vegan Cashew Caesar Dressing. Add the dressing ingredients to a high-speed blender. Blend until smooth & creamy.
- Almond Parmesan. To a food processor, add the parmesan ingredients. Process until completely broken up & a fine powder forms, about 30 seconds.
- Kale. Add the washed & chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
- Assemble. In the massaged kale bowl, add half of the dressing & give it a good toss. Top with the chickpea croutons, cherry tomatoes, red onion, sliced avocado, the remainder of the dressing, & a dash of almond parmesan, if desired.
- Serve. Divide salad between bowls & enjoy!
Tips for Preparing Vegan Kale Caesar Salad Perfectly
- Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften.
- Always Massage the Kale: Trust me on this one! Kale leaves can be very tough & chewy if not massaged. So, make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout in.
- Organic Avocado: Use a large ripe avocado for the salad. If your avocado is on the smaller side, I would recommend using two.
Storing & Reheating
Although this Vegan Cajun Kale Caesar Salad with Crispy Chickpeas recipe is best fresh, it can be saved as leftovers!
Fridge Storage. Transfer salad ingredients to separate air-tight glass containers & refrigerate for up to 4 days.
Optional Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the crispy chickpeas to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the kale, veggies, avocado, cashew caesar dressing, & almond parmesan.
More Healthy Vegan Chickpea Salad Recipes You’ll Love
- Roasted Chickpea & Vegetable Kale Salad with Sweet Tahini Dressing
- Vegan Almond Parmesan Tahini Kale Salad with Crispy Chickpeas
- Vegan Autumn Kale Caesar Salad with Roasted Delicata Squash & Crispy Chickpeas
- Vegan Crispy Chickpea Kale Caesar Salad
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Vegan Cajun Kale Caesar Salad with Crispy Chickpeas
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 1x
- Category: Salad
- Method: Oven
- Cuisine: Cajun
- Diet: Vegan
Description
This Vegan Cajun Kale Caesar Salad with Crispy Chickpeas is a healthy recipe that will definitely elevate any evening. Massaged kale, Cajun-spiced chickpea croutons, fresh veggies, & creamy avocado, all get coated in a rich cashew caesar dressing, along with a sprinkle of almond parmesan. To say the least, it’s full of flavor at every bite!
Ingredients
Always opt for organic ingredients.
CHICKPEA CROUTONS
- 1 (15-oz) can chickpeas, drained
- 2 tsp avocado oil
- 1 – 2 tsp Cajun seasoning, to taste
- ½ tsp garlic powder, plus more to taste
- Sea salt & black pepper, to taste
VEGAN CAESAR DRESSING
- ½ cup raw cashews, soaked in hot water for 10 minutes
- ½ cup spring water
- 2 garlic cloves
- 1½ tsp capers
- ½ tsp dijon mustard
- 1 tbsp nutritional yeast
- 2 tbsp fresh lemon juice
- Sea salt & black pepper, to taste
ALMOND PARMESAN
- ¼ cup raw almonds
- 1 tbsp nutritional yeast
- ½ tsp garlic powder
- Sea salt & black pepper, to taste
KALE
- 5 cups kale, stems removed & chopped
- Sea salt, pinch
SALAD
- ½ cup cherry tomatoes, quartered
- 1 small red onion, quartered
- Ripe avocado(s), sliced
Instructions
- Chickpea Croutons. Preheat the oven to 425 degrees F. Add the drained chickpeas to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, tossing halfway.
- Vegan Cashew Caesar Dressing. Add the dressing ingredients to a high-speed blender. Blend until smooth & creamy.
- Almond Parmesan. To a food processor, add the parmesan ingredients. Process until completely broken up & a fine powder forms, about 30 seconds.
- Kale. Add the washed & chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
- Assemble. In the massaged kale bowl, add half of the dressing & give it a good toss. Top with the chickpea croutons, cherry tomatoes, red onion, sliced avocado, the remainder of the dressing, & a dash of almond parmesan, if desired.
- Serve. Divide salad between bowls & enjoy!
Notes
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften.
Always Massage the Kale: Trust me on this one! Kale leaves can be very tough & chewy if not massaged. So, make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout in.
Organic Avocado: Use a large ripe avocado for the salad. If your avocado is on the smaller side, I would recommend using two.
Storing & Optional Reheating: Transfer salad ingredients to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the crispy chickpeas to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the kale, veggies, avocado, cashew caesar dressing, & almond parmesan.
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