Chopped Kale Crunch Salad

Introducing the Chopped Kale Crunch Salad with Vegan Caesar Dressing: a delicious and easy-to-make salad that's packed with protein and flavour! This nutrient-rich salad features massaged kale, crunchy pumpkin seeds, and tangy dried cranberries, all topped with a creamy, flavourful Vegan Caesar Dressing!

Ingredients

For the Salad-

• 1 bunch of kale, stems removed and leaves chopped

• 2 cups shredded cabbage

• 1 cup edamame

• 1/2 cup pumpkin seeds

• 1/2 cup dried cranberries

• 1 can chickpeas, drained and rinsed

• 1 tbsp olive oil (optional)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• Salt and pepper to taste

For the Vegan Caesar Dressing:

• 1/2 cup cashews (soaked for 10 mins in hot water)

• 1/4 cup fresh water

• 1/4 cup extra virgin olive oil

• 2 tablespoons nutritional yeast

• 2 tablespoons apple cider vinegar

• 1 tablespoon vegan mayonaise

• 1 tablespoon lemon juice

• 1 tablespoon Dijon mustard

• 2 cloves garlic

• 1 teaspoon capers

• 1 teaspoon salt

• 1 teaspoon maple syrup (optional)

Directions

1. Toss the drained chickpeas with olive oil, garlic powder, onion powder, paprika, salt, and pepper, then roast at 400°F (200°C) for 15-20 minutes or air fry at 375°F (190°C) for 10-15 minutes until crispy and golden.

2.  For the kale, remove the stems, massage the leaves with a pinch of salt or a small amount of olive oil until tender, and then chop into bite-sized pieces.

3. In a large salad bowl, combine the chopped kale, shredded cabbage, and cooked edamame.

4. Add the pumpkin seeds and dried cranberries.

5. Once the chickpeas have cooled slightly, add them to the salad.

6. Prepare the Vegan Caesar Dressing.  Blend together cashews (soaked), fresh water, extra virgin olive oil, nutritional yeast, apple cider vinegar, vegan mayonnaise, lemon juice, Dijon mustard, garlic cloves, capers, salt, and maple syrup (optional) until smooth.

7. Drizzle the salad with the vegan Caesar dressing and toss well to combine. Serve and enjoy!