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Happy Hormone Vegan Lemon Kale Caesar Salad

A vibrant salad featuring lacinato kale, chickpeas, pumpkin seeds, and a creamy tahini dressing, perfect for uplifting your spirits.

Ingredients

Scale
  • 2 bunches of lacinato kale (thinly sliced)
  • 1 can of chickpeas (rinsed and drained)
  • Avocado oil (for coating the chickpeas and massaging the kale)
  • 3/4 cup toasted sourdough bread crumbs
  • 1/4 cup pumpkin seeds
  • 1/4 cup hemp hearts
  • 1 large ripe avocado (diced)
  • 1/4 cup tahini
  • 1/3 cup thick coconut yogurt
  • 2 tablespoons Dijon mustard
  • Juice of 1/2 large lemon
  • 1/4 cup water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon miso paste
  • 1 teaspoon maple syrup
  • Sea salt and pepper to taste
  • Quinoa flatbread (for serving)
  • 1 1/4 cups quinoa (rinsed and soaked in water for 624 hours)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt

Instructions

  1. Prepare the kale: Wash lacinato kale under cold water, then spin dry and slice into thin ribbons. Massage with avocado oil for 2–3 minutes.
  2. Prepare the chickpeas: Rinse and drain canned chickpeas, optionally roast with avocado oil and spices at 400°F (200°C) for 20-25 minutes.
  3. Make the dressing: Whisk together tahini, coconut yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, miso paste, maple syrup, and water until creamy.
  4. Assemble the salad: Add massaged kale, chickpeas, bread crumbs, avocado, pumpkin seeds, and hemp hearts to a large bowl. Toss with dressing gently.
  5. Prepare the quinoa: Cook soaked quinoa in boiling water with garlic powder, onion powder, and salt for 15-20 minutes, then fluff.
  6. Serve the salad over quinoa flatbread or alongside quinoa for a nutritious meal.

Notes

Let the salad sit for 10-15 minutes to allow flavors to blend. Adjust dressing thickness with more water if needed.

Nutrition

Keywords: vegan salad, kale salad, healthy recipe, lemon dressing, chickpeas, plant-based meal