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Schwarzkohl Salat mit Süßkartoffeln & Kichererbsen und veganen Caesar Dressing aus Tahini und Zitrone
Elle

Vegan Kale Caesar Salad with Sweet Potatoes and Chickpeas

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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 as side
Course: Salad, Side
Cuisine: Middle Eastern, Seasonal Recipe
Calories: 252

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

Instructions
 

  1. Preheat oven to 400°F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Nutrition

Calories: 252kcal

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.
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