This vegan kale Caesar salad is what plant-based dreams are made of! Roasted sweet potatoes and crispy chickpeas are tossed together with tender Tuscan kale and a creamy vegan Caesar dressing made with tahini and lemon. It’s easy, wholesome, and perfect for weekday lunches or light dinners. Packed with flavour and goodness, it’s one of those salads you’ll actually crave.
Ingredients for This Vegan Kale Caesar Salad
This kale salad with roasted sweet potato and chickpeas is built on a handful of wholesome ingredients that come together beautifully (with options if you can’t find something locally!)
- Tuscan Kale (Lacinato) – sturdy, nutrient-rich, and perfect for holding up to the creamy dressing. You’ll find Tuscan kale it at your local famers market. If you can’t find it, use regular curly kale.
- Sweet potatoes – Easy to find year-round and delicious when roasted until sweet and caramelised.
- Chickpeas – baked until golden and crisp for texture and plant protein. Use canned for convenience.
- Spices – cumin, paprika, and a pinch of cayenne for subtle heat and warmth.
For the Best-Ever Vegan Caesar Dressing
This homemade vegan Caesar dressing is creamy, tangy, and every bit as satisfying as the traditional version but completely dairy-free. It’s made with tahini, lemon juice, Dijon mustard, and nutritional yeast for that classic Caesar-style flavour with a plant-based twist.
- Tahini: Adds richness and a nutty, creamy base.
- Lemon juice: Brings brightness and acidity.
- Dijon mustard: A touch of sharpness for balance.
- Garlic: A must for any Caesar dressing as it adds that unmistakable punch of flavour that makes it crave-worthy.
- Nutritional yeast: Found in well-stocked supermarkets, organic shops, or health food stores. It adds that signature savoury, umami-rich, “cheesy” flavour that makes this vegan Caesar dressing irresistible.
- Maple syrup: Balances the tangy dressing with a hint of natural sweetness.
- Olive oil and water: Smooth everything together into a silky, pourable dressing.
How to Make Kale Caesar Salad with Sweet Potatoes and Chickpeas
This is one of those easy, mostly hands-off recipes where the oven does most of the work — simple, comforting, and delicious.
- Start by roasting the vegetables until the sweet potatoes are tender and caramelised and the chickpeas turn irresistibly crisp. The spices give everything a touch of warmth and colour, creating the perfect base for the salad.
- While they’re roasting, prepare the kale by massaging it lightly with olive oil. This quick step transforms the leaves from tough and fibrous to beautifully soft and vibrant green.
- Next, whisk together the vegan Caesar dressing; creamy tahini, zesty lemon, a little Dijon mustard, and the all-important nutritional yeast that gives it that unmistakable Caesar flavour.
- Once everything’s ready, toss the kale with the dressing, then fold in the roasted vegetables. Every bite is a mix of textures — creamy, crisp, and perfectly balanced.
- Serve it straight away while the roasted veg are still slightly warm, or keep it in the fridge for a few days for a grab-and-go lunch that tastes even better the next day.
You’ll find all the exact quantities and detailed steps below in the printable recipe card.
Why You’ll Love This Vegan Kale Caesar Salad
A modern twist on a classic Caesar, this vegan version is rich, creamy, and satisfying — without any dairy or eggs. Here’s why you’ll love it:
- Packed with goodness: Full of fibre, plant protein, and flavour — all from simple, real ingredients.
- Balanced and hearty: The roasted sweet potatoes make it filling, while chickpeas add crunch and protein.
- Everyday ingredients — mostly! Everything’s easy to find in most supermarkets, and the rest has simple alternatives.
- Meal prep hero: Kale holds up well, even when dressed, so it’s great for make-ahead meals.
- Unbelievably tasty: That dressing brings creamy, tangy Caesar flavour without any dairy.
If you liked this Vegan Kale Caesar Salad recipe, here are a few more healthy favourites featuring roasted veggies and bold flavours:
- Chickpea and Sweet Potato Salad – The inspiration for this Kale Caesar Salad recipe! Similar in spirit but made without the kale or dressing. Simple, nourishing, and every bit as delicious.
- Roasted Sweet Potatoes and Chickpeas – A Mediterranean-inspired dish with chickpeas, millet, herbs, and a tangy yoghurt sauce. Simply delicious!
- Brussels Sprout Salad with Sweet Potatoes – A flavourful twist with Brussels sprouts, sweet potatoes, and a creamy parmesan-tahini dressing with anchovies.
- Roasted Vegetables and Chickpeas – A weeknight dinner hero with roasted sweet potatoes, carrots, and parsnips, crispy chickpeas, and a creamy herbed tahini sauce.
Vegan Kale Caesar Salad with Sweet Potatoes and Chickpeas
An irresistible recipe for Vegan Kale Caesar Salad made with roasted sweet potatoes and chickpeas, tossed in a creamy tahini dressing with nutritional yeast for that signature savoury flavour. Simple, healthy, and meal-prep friendly.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
For the salad:
- 1 large sweet potato (about 400 g), peeled and cubed
- 1 x 400 g can chickpeas rinsed and drained
- 2,5 tablespoons extra virgin olive oil, divided
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika (sweet)
- 1/4 teaspoon cayenne pepper, or to taste
- sea salt and freshly ground pepper, to taste
- 1 bunch Lacinato kale leaves (250-300 g), stems removed and leaves thinly sliced
For the vegan caesar dressing:
- 2 tablespoons nutritional yeast (organic food store)
- 2 tablespoons tahini (well-stirred)
- 1 tablespoon grainy Dijon mustard
- 1/2 tablespoon pure maple syrup
- 2 tablespoons freshly squeezed lemon juice
- 1 cloves garlic, minced
- 1/2 teaspoon coarse sea salt
- freshly ground black pepper, to taste
- 3 tablespoons extra virgin olive oil
- 5–6 tablespoons cold water (about ⅓ cup), or more as needed
Method
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Preheat oven to 400°F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper.
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Roast the sweet potato and chickpeas: In a large bowl, combine the cubed sweet potato and chickpeas. Drizzle with 2 tablespoons of olive oil, sprinkle with cumin, paprika, cayenne, salt, and pepper. Toss until evenly coated. Spread in a single layer on the prepared tray. Roast for 15 minutes, toss everything, and roast for another 10–15 minutes until the sweet potatoes are tender and lightly browned and the chickpeas are crispy.
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Prepare the kale: Meanwhile, lace the chopped kale in a large bowl. Drizzle with the remaining 1/2 tablespoon of olive oil. Using clean hands, massage the leaves until dark green and slightly softened, about 1 minute.
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Make the dressing: In a small bowl, whisk together the dressing ingredients (nutritional yeast, tahini, mustard, maple syrup, lemon juice, garlic, salt, pepper, olive oil, and water) until smooth. Adjust consistency with a little extra water if needed, and season to taste.
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Assemble the salad: Pour the dressing over the kale and toss until well coated. Gently fold in the roasted sweet potatoes and chickpeas. Serve warm or at room temperature. Enjoy!
Notes
- The salad keeps well for up to 3 days in an airtight container in the fridge.
- Feel free to add roasted seeds for extra crunch.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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