Search This Blog

Monday, March 30, 2015

Kale Caesar Salad with Chickpeas for One

This nice little salad only takes a few minutes longer to make than a traditional Caesar salad, but it’s better because it’s gluten-free, vegan, and nearly raw! The garum masala is a surprise, though. A really yummy one!

Oh, and the spread on the crackers in the back? That’s Boursin, from Miyoko Schinner’s book “Artisan Vegan Cheese.” Good stuff!

For the Chickpeas:
¼ cup cooked chickpeas
A slosh of olive oil
A pinch of garam masala (or curry powder)
A sprinkle of garlic powder
A pinch of fine sea salt
For the Garam Masala Parmesan:
¼ cup walnuts
1 small clove garlic
½ TBLSP nutritional yeast
A pinch of garam masala powder (or curry powder)
A pinch of sea salt
For the Dressing:
1 TBLSP tahini
1 ½ TBLSP water
1 small garlic clove, minced
Juice of a small wedge of lemon
2 teaspoons nutritional yeast
½ teaspoon Dijon-style mustard
A pinch of fine sea salt
For the Greens:
1 fistful of kale, stemmed and cut or torn bite-sized
½ carrot, julienned
1 slice of red onion (or 1 green onion), diced

To Roast the Chickpeas:
Preheat the oven to 350 degrees.
  1. Place the chickpeas in a pile in the middle of a baking sheet (one with edges, so you don’t lose any).
  2. Sprinkle the olive oil, garam masala, garlic powder, and salt on the chickpeas, and give them a toss to combine them. Spread the chickpeas out on the baking sheet in a single layer.
  3. Bake for 25-30 minutes, tossing them at about half-way. Don’t let them burn!

Prepare the Parmesan:
  1. In a food processor or blender, place the walnuts, garlic, yeast, garam masala, and salt. Pulse until it’s crumbly and nice.
  2. Remove to a small bowl because you need the blender again.

Prepare the Dressing:
  1. Place the tahini, water, garlic, lemon juice, yeast, mustard, and salt in a food processor or blender. Whirl away until it’s smooth and creamy. If it needs more moisture, add water or juice. If it needs to be thicker, add tahini.

Assemble the Salad:
  1. Put the greens into a serving bowl and put the dressing on them. Toss until everything is well lubricated.
  2. Sprinkle on the roasted chickpeas and the parmesan.
  3. If desired, another squirt or two of lemon juice on top of it all is nice.

Serve right away. If you’re bringing this one to work or on a picnic, don’t dress the greens until you’re ready to eat, or they’ll get soggy.

  • You could toss some faux meat at this, like seitan or disks of tofurkey brats.
  • Sunflower seeds would be nice on top of this salad, along with the chickpeas and faux parmesan. Or pomegranate arils. Yah, that would be really good.
  • Switch out the kale and use the more traditional romaine lettuce. I love this with sliced black olives, too. Yummy. 

1 comment: