Vegan Kale Caesar Salad with Roasted Sweet Potatoes & Crispy Chickpeas

Vegan Kale Caesar Salad with Roasted Sweet Potatoes & Crispy Chickpeas is an untraditional, yet delicious twist on the classic. Featuring massaged kale, roasted sweet potatoes, chickpea croutons, a creamy cashew Caesar dressing, almond parmesan, and sliced avocado. It’s a healthy vegan Caesar salad recipe that is the perfect filling meal!

Growing up, I loved a traditional Caesar salad, but as time went on and what I put into my body became a priority, I found out that the typical isn’t very health affirming. 

That’s why I created this Vegan Kale Caesar Salad with Roasted Sweet Potatoes & Crispy Chickpeas. Yes, it’s very untraditional and isn’t really anything like the classic, but it’s far from boring. 

Not only does this recipe check all the boxes when it comes down to taste, satisfaction, & preparation, but it’s actually good for you! And it’s better than the real thing if you are asking me!

Why You’ll Love This Vegan Kale Caesar Salad Recipe

• Full of Flavor & Loaded with Nutrition: This vegan kale Caesar salad recipe is full of nutritious plant-based ingredients, wholesome veggies, and healthy fats. 
• Quick & Easy: This vegan kale Caesar salad recipe comes together in about 45 minutes.
• Restaurant Worthy: Although this Vegan Kale Caesar Salad with Roasted Sweet Potatoes & 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 chickpea croutons instead to add the perfect amount of crispy texture, fiber, & plant protein!
• Organic Sweet Potato: For this recipe organic garnet sweet potatoes. But you can technically use any type of potato you love! I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing. 
• Organic Kale: For the greens of this healthy vegan caesar 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 skimp or skip!
• Organic Parmesan Cheese: We’ll be using homemade almond parmesan in place of traditional parmesan to sprinkle on the salad.
• Organic Avocado: Fresh, ripe, & sliced avocado completes this healthy vegan Caesar salad recipe perfectly.

How To Make

1. Roasted Sweet Potato & Chickpea Croutons. Preheat the oven to 400 degrees F. Add the sliced sweet potatoes & drained chickpeas, a to a baking tray lined with parchment paper. Drizzle with avocado oil and season with garlic powder, sea salt, & black pepper. Bake for 30 – 35 minutes, flipping halfway.
2. Vegan Cashew Caesar Dressing. Add the dressing ingredients to a high-speed blender. Blend until smooth & creamy.
3. Almond Parmesan. To a food processor, add all the parmesan ingredients. Process until completely broken up and a fine powder forms, about 30 seconds.
4. Kale. Add chopped kale to a large mixing bowl along with the lemon juice and sea salt. Massage with clean hands for 1 – 2 minutes to soften the kale. Set aside.
5. Assemble. In the massaged kale bowl, add half of the dressing and give it a good toss. Top with the roasted sweet potatoes, chickpea croutons, sliced avocado, the remainder of the dressing, extra capers, and a dash of almond parmesan, if desired. Enjoy!

Tips for Making this Vegan Caesar Salad Recipe Perfectly

• Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing. 
• Drain Chickpeas: Drain your chickpeas before adding to the pan to ensure that they get crispy.
• Baking: Be sure to flip the sweet potatoes and chickpeas half way while roasting. This ensures that everything gets baked to perfection. 
• Always Massage the Kale. Trust me on this one. Kale leaves can be very tough & chewy if not messaged. So, make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout inn.
• Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften.
• Organic Avocado: Be sure to 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 Kale Caesar Salad with Roasted Sweet Potatoes & Crispy Chickpea is best fresh, it can be saved as leftovers! Just be sure to let the ingredients cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer salad ingredients to separate air-tight glass containers and refrigerator for up to 4 days. Assemble them when ready to enjoy.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the roasted sweet potato and crispy chickpeas to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the kale, avocado, vegan caesar dressing, and almond parmesan. 

More Salad Recipes You’ll Love

• Vegan Avocado Kale Caesar Salad with Sweet Potato Fries
• Sweet Potato & Chickpea Kale Salad with Honey Mustard Dressing
• Loaded Vegan Kale Salad with Sweet Tahini Dressing
• Hearty Vegan Kale Salad with Chipotle Pecan Pesto
• Roasted Sweet Potato Spinach 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.

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