Vegan Kale Caesar Salad

Bowl of vegan kale salad


Crunchy roasted chickpeas, addictive savory sweet coconut bacon, all creamy avocado, all topped on a beautiful bowl of kale and tossed with the most delicious vegan caesar dressing ever. 

You are going to love it!

Kale is my go-to for many of my salad bases. Why? Because it's nutrient-dense and holds well! I'm all about making big portions and enjoying the leftovers. Plus, Kale doesn't wilt or go limp easily, so I personally love it!  Check out my other kale-based recipes below.



    • 1/2 cup cashews, soaked in hot water for at least 1 hour (or sub with 1/4 cup cashew butter
    • 2 tbsp extra virgin olive oil
    • 1 tbsp apple cider vinegar
    • 2 tbsp nutritional yeast
    • 1/4 lemon, juiced (about 1.5 tbsp)
    • 1 large clove of garlic minced finely (or 1/2 tsp garlic powder)
    • 1 tsp mustard
    • 1 tbsp capers
    • 1/4 cup water (or more as needed to thin the dressing)
    • Salt & pepper to taste
    • Chili flakes to taste (optional)


    • 1 cups large flake unsweetened coconut
    • 1/2 tbsp avocado oilr another neutral oil)
    • 1 tbsp of Ri’s Coconut Aminos
    • 1/2 tsp smoked paprika
    • 1/2 tbsp maple syrup (omit if you’re on Cin15 or PB Whole30)
    • 1 tsp liquid smoke
    • 1 pinch of salt
    • 1/2 tsp black pepper


    • About 6 cups of kale, chopped
    • 1 can of chickpeas, rinsed and drained
    • 1 tsp ground cumin
    • 1/2 tsp garlic powder
    • 2 to 3 tbsp olive oil
    • Salt to taste
    • 1 avocado, chopped


      1. Preheat the oven to 200C/400F.
      2. Soak your cashews. 
      3. Place the chickpeas on a baking pan, drizzle with 1 tbsp oil, and sprinkle with salt, cumin, and garlic powder.
      4. Give everything a good mix. Bake for 30 minutes in total - at the 15 minute mark, give the chickpeas a little toss and continue baking.  
      5. For the coconut bacon, mix all the ingredients and place on a lined baking tray. Don’t forget to spread the coconut flakes out so that they do not touch.
      6. When you have 5-6 minutes left of baking for the chickpeas, add the coconut bacon to the oven. These only need a few minutes to cook.
      7. While the chickpeas and coconut bacon are cooking, prepare your kale. Chop kale into thin ribbons and place in a large bowl. Mix well with 1.5 tbsp olive oil and salt for about 2 minutes. 
      8. For the dressing - combine all ingredients in a high-speed blender.  Add water as needed to thin.
      9. Once the chickpeas and bacon are cooked, mix all your salad components together and serve.
      10. Save some coconut bacon for the garnish!

      For more yummy and healthy-ish recipes like this, click here to visit Riyana’s blog 👩🏽‍🍳

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