This simple kale caesar salad is the perfect filling lunch. It's made with 100% plants and is both creamy and filling. I love the flavor and bit of the kale paired with the creamy aioli.
In a food processor or high-speed blender (small container), puree the Garlic Lemon Aioli ingredients until creamy. If needed, add a few tablespoons of water. The mixture should be thick and creamy.
Place the kale in a large serving bowl and drizzle it with oil. With clean hands, gently massage the kale until tenderized (5 minutes, at most). Squeeze the lemon juice over the top.
Mix in the chickpeas and Cashew Garlic Aioli until well combined.
Serve with pepitas and Vegan Parmesan Cheese.
Notes
Soaking the cashews for 2+ hours helps get the aioli creamy. If you're short on time, flash soak in boiling water or just blend them raw. Yet you won't get as creamy of a dressing.
Massaging the kale helps relax the leaves as well as takes out some of the bitterness.
If you don't have kale on hand, swap with spinach or romaine lettuce.
Kale does have a bite, so if you're new to kale then use half kale, half romaine to start.
Toasting the chickpeas slightly before adding gives them a crouton-like texture.