This fresh Ceasar salad with curly kale is insane! The combination of the parmesan with garlic croutons is delicious, and you can easily make it vegan by removing the parmesan and adding 1-2 tbsp of yeast flakes into the dressing for the cheesy flavour.
Preparation Time: 15 mins
Cooking Time: 25 mins
Total Time: 40 mins
Servings: 2 people
Ingredients
150 g kale
200 g cherry tomatoes
50 g parmesan cheese
1/2 avocado
1 tin chickpeas
1 tsp smoked paprika powder
Croûtons:
180 g ciabatta bread
1 garlic clove
1 tbsp olive oil
salt
Dressing:
1 tbsp tahini
1 tbsp white almond butter
3 tbsp olive oil
2 tsp mustard
1/2 lemon (juice)
2 tsp maple syrup
salt
pepper
Method
1. Preheat the oven to 200°C.
2. Drain the chickpeas and mix them with the smoked paprika powder. Put them on a baking tray and bake for 15 minutes. Give them a good stir every 5 minutes.
3. Meanwhile, cut the kale in 2 cm wide slices. Halve the cherry tomatoes, cut the avocado into bite-sized cubes and finely slice the parmesan. Put everything into a large bowl.
4. Next, finely chop the garlic. Cut the ciabatta bread into bite-sized cubes, drizzle with olive oil, chopped garlic and salt. Bake for 12 minutes and give the croutons a stir halfway through.
5. Make the dressing, by mixing the tahini, white almond butter, olive oil, mustard, lemon juice and maple syrup. Season with salt and pepper and pour over the kale.
6. Add the croutons and crispy chickpeas. Mix everything well.
Enjoy!