Description
A vibrant and wholesome Happy Hormone Vegan Lemon Kale Caesar Salad featuring nutrient-dense kale, crispy roasted chickpeas, crunchy pumpkin seeds, hemp hearts, and creamy avocado, all tossed in a tangy tahini coconut yogurt dressing. Paired with a homemade quinoa flatbread, this salad is a perfect snack or light meal that nourishes your body while delighting your taste buds.
Ingredients
Salad Ingredients
- 2 bunches of lacinato kale, thinly sliced
- 1 can of chickpeas, rinsed and drained
- Avocado oil, for coating chickpeas and massaging kale
- 3/4 cup toasted sourdough bread crumbs (gluten-free or preferred type can be used)
- 1/4 cup pumpkin seeds
- 1/4 cup hemp hearts
- 1 large ripe avocado, diced
Dressing Ingredients
- 1/4 cup tahini
- 1/3 cup thick coconut yogurt
- 2 tablespoons Dijon mustard
- Juice of 1/2 large lemon
- 1/4 cup water (plus more if needed to adjust consistency)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon miso paste
- 1 teaspoon maple syrup
- Sea salt and pepper, to taste
Quinoa Flatbread Ingredients
- 1 1/4 cup quinoa, rinsed and soaked for 6-24 hours (sprouted quinoa)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the chickpeas.
- Roast the chickpeas: In a bowl, toss the rinsed and drained chickpeas with avocado oil until evenly coated. Spread them out on a baking sheet and roast in the preheated oven for 20-25 minutes until crispy. Remove halfway through and toss to ensure even cooking on all sides.
- Prepare the dressing: Whisk together tahini, coconut yogurt, Dijon mustard, lemon juice, water, garlic powder, onion powder, miso paste, and maple syrup in a small bowl until smooth. Adjust the consistency with additional water if necessary. Season with sea salt and pepper to taste.
- Massage the kale: Place the thinly sliced kale into a large mixing bowl. Drizzle with a small amount of avocado oil and lightly massage it with your hands until the leaves soften and darken, making them more palatable and tender.
- Assemble the salad: Add the crispy roasted chickpeas, toasted bread crumbs, pumpkin seeds, hemp hearts, and diced avocado to the massaged kale. Pour the dressing over and toss thoroughly until everything is well combined and evenly coated.
- Serve: Divide the salad among serving plates or bowls. Optionally drizzle with any remaining dressing for extra flavor. Enjoy your nourishing Happy Hormone Vegan Lemon Kale Caesar Salad!
- Make the quinoa flatbread: Blend the rinsed and soaked quinoa, garlic powder, onion powder, and sea salt in a food processor until a thick smooth paste forms. Spread this mixture onto a parchment-lined baking pan about 1/4 inch thick. Bake at 350°F (175°C) for 22-25 minutes until cooked through and slightly firm. Serve topped with the salad or on the side.
Notes
- Massaging kale helps break down its fibrous structure making it more digestible and tasty.
- For gluten-free option, use gluten-free bread crumbs or skip the bread crumbs entirely.
- Soaking quinoa for 6-24 hours facilitates sprouting and improves digestibility.
- Adjust dressing water quantity to reach your preferred consistency.
- Roasting chickpeas until crispy enhances their texture, adding a satisfying crunch to your salad.
- The quinoa flatbread is a great gluten-free base or accompaniment to the salad, providing extra protein and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Snacks
- Method: Baking
- Cuisine: Vegan
