This Kale Caesar with Rye Croutons is a delicious rework of the classic and makes the tastiest lunch. I’ve kept the iconic creamy and tangy dressing but made it vegan by using cashews instead of cheese and mayonnaise. I’d recommend making extra of the crispy chickpeas because they make such a delicious and healthy snack to keep you going while you’re working.
70g of Kale
1 can of chickpeas
1 tsp of sweet paprika
1 tsp of thyme
2 slices of bread
200g of cherry tomatoes
100g of cashews, soaked minimum 4 hours
2 tbsp of nutritional yeast
1 lemon juiced
1 tsp of dijon mustard
salt and pepper
3 tbsp of olive oil
2 tbsp of water
Preheat the oven to 200C
Pop the cherry tomatoes into a roasting tin, add 1 tbsp of olive oil and sea salt, roast for 15 minutes
Drain the cashews and blend the dressing together. Massage a few tbsp of the dressing into the kale.
In a frying pan fry the chickpeas, 1 tbsp of olive oil, thyme, paprika and salt for 10 minutes until crispy.
Cut the breads crust off and cut into small cubes, brush with olive oil and pop on a roasting tray and roast for 8 minutes.
Place everything together and top with more dressing.