Sprinkled with peppery and crispy chickpeas, this vegan kale salad makes a filling and flavourful lunch or dinner. Top it with a creamy tahini Caesar dressing for the perfect finishing touch!

Yield 3-4
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

For the salad:

• 8 cups chopped kale
• 2 tablespoons olive oil
• 1 lemon, juiced

For the dressing:

• 1/4 cup raw tahini
• 1 tablespoon Nature Nate’s Raw & Unfiltered Honey
• 2 lemons, juiced and zested
• 1 clove fresh garlic
• 8 capers
• 1 teaspoon Dijon mustard
• ½ teaspoon fresh ground pepper
• 1-2 tablespoons water

For the chickpeas:

• 1 (15 oz) can chickpeas, drained
• 1/3 cup oat flour
• 1 teaspoon fresh cracked pepper
• ½ teaspoon paprika
• ¾ teaspoon garlic salt
• ½ cup olive or coconut oil

Directions

In a large bowl, drizzle olive oil and the juice of one lemon over kale. Massage until leaves are tender, about 1-2 minutes.  In a blender, combine all ingredients for the dressing, puree until smooth and creamy. Pour over salad and stir until well tossed. Dry chickpeas lightly with a paper towel. In a small bowl, stir together oat flour, pepper, paprika and garlic salt. Toss chickpeas into flour mixture. In a large skillet, heat oil over medium-high heat. Add chickpeas, cooking until golden brown and crispy. Serve over salad.