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Blueberry Kale Caesar Salad with Crispy Chickpeas (Vegan)

Blueberry Kale Caesar Salad with Smoky Chickpeas (Vegan)

The most incredible Blueberry Kale Caesar Salad features a vegan tahini Caesar dressing, crispy chickpeas, and sliced almonds. Vegan, gluten free, and rich in fiber and plant protein, these salad will become a staple. 
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings 4 servings
Calories 325kcal


  • Baking sheet
  • Mixing bowls


Smoky Roasted Chickpeas

  • 1 (15.oz) can chickpeas drained, rinsed, and patted dry
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp. soy sauce or tamari
  • 1 tsp. smoked paprika
  • 3/4 tsp. garlic powder
  • 1/4 tsp. each salt and black pepper

Tahini Caesar Dressing

  • 3 Tbsp. tahini (such as Soom brand)
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. nutritional yeast (sub grated Parmesan if not making vegan)
  • 2 tsp. minced capers
  • 1 tsp. Dijon mustard
  • 1/2 tsp. each salt and black pepper
  • 2 to 3 Tbsp. water

Kale Salad

  • 1 large (or 2 small) bunch(es) lacinato kale (stems and ribs removed), chopped
  • 2 tsp. extra-virgin olive oil
  • 3/4 cup fresh blueberries
  • 1/4 cup sliced almonds or chopped walnuts (optional)


  • Roast Chickpeas:
    Preheat the oven to 425°F and line a large baking sheet with parchment paper. Add chickpeas, olive oil, soy sauce or tamari, smoked paprika, garlic powder, salt, and pepper; toss well to coat. Roast the chickpeas for 20 to 25 minutes, shaking the pan once halfway through, until golden brown and crisp. Let cool for 10 minutes while you prepare remainder of salad.
  • Prepare Dressing:
    In a medium bowl, combine tahini, lemon juice, nutritional yeast (or Parmesan), capers, Dijon mustard, salt, and pepper in a medium bowl; stir to combine. Gradually whisk in 2 to 3 Tbsp. water until the dressing is creamy and smooth.
  • Assemble Salad:
    Place kale in a large bowl and add 2 tsp. olive oil and 1/4 tsp. salt. Use your hands to massage the oil into the kale leaves until they start to soften, about 30 to 60 seconds. 
    Add blueberries, almonds, and 3/4 of the Tahini Caesar Dressing; toss to combine. Scatter crispy roasted chickpeas overtop, and drizzle with remaining dressing. 


Make-Ahead: Prep the dressing up to 3 days in advance and store in an airtight jar in the fridge.
Store: Store salad and chickpeas separately so the chickpeas don't get soggy. Refrigerate leftover salad for up to 2 days, and store chickpeas at room temperature for 3 days. (The chickpeas will inevitably lose their crisp, however their flavor remains sharp.)


Serving: 1.5cups | Calories: 325kcal | Carbohydrates: 27g | Protein: 12g | Fat: 19g | Saturated Fat: 1g | Sodium: 830mg | Fiber: 8g | Sugar: 8g