Ohh the Cesar salad. The most unsatisfying yet crave worthy salad of all time. For some reason, every time I ordered this salad at a restaurant, I’d be so excited about it, it hits the table, I eat it and… meh, nothing really exciting happens. THIS is the exact reason why making this salad plant based WINS. It’s so flavorful, actually nutritious, ridiculously satisfying and hits that craving spot every. single. time.

The salad was 100% inspired by minimalist baker’s hummus based vegan Cesar dressing. She was a huge help in my transition to eating plant based and she deserves a huge shout out. Her recipes are crazy simple and perfect for any amount of inspiration that you’ll need.

Make sure to layer this salad with the dressing on the bottom and the kale on the top if tossing it into a mason jar for meal prep. Add avocado and cherry tomatoes to really spice it up!

Makes 4 Salads


The Method:

For the dressing:

  1. Toss all ingredients into a blender or mix together in a bowl. Taste test to see how tangy or salty you want it!

  2. Set aside while you make the rest of the salad.

For the chickpeas:

  1. Heat oil in medium sized sauce pan over high heat, add garbanzo beans and salt.

  2. Sauté’ for about 1 minute. Then add spices and maple syrup.

  3. Sauté for another 4-5 minutes constantly moving the beans around.

  4. Remove from heat & let cool before adding to salad.

Assemble the salad:

  1. Portion out the kale between 4 bowls.

  2. Top with artichoke hearts, garbanzos, croutons, and an extra slice of lemon.

  3. Drizzle dressing over salad and enjoy!

  4. If making a mason jar salad, add dressing to bottom, then toppings, then top with kale.

The Goods:

The Dressing:

  • 8 oz garlic hummus

  • 3 garlic cloves

  • 3 tbsp capers + juice

  • 2 tbsp dijon mustard

  • 1 lemon, juiced and zested

  • 1/4 cup nutritional yeast

  • 2 tbsp olive oil

  • 2 tbsp filtred water

  • salt

The Crispy Garbanzo Beans:

  • 1 can garbanzo beans, rinsed and drained

  • 1 tbsp olive oil

  • 1 tsp cayenne

  • 1 tsp granulated garlic

  • 1 tsp maple syrup

  • 1 tsp salt

  • 1 tsp paprika

  • 1 tsp black pepper

The Salad:

  • Croutons using your favorite bread sautéd in a bit of olive oil for 1 minute.

  • 2 bunches kale, stemmed and thinly chopped

  • 1 jar marinated artichoke hearts

  • cherry tomatoes (optional)

  • avocado (optional)

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