Vegan Kale Caesar Salad with Crispy Chickpeas is filled with shredded kale and romaine, crispy roasted chickpeas and dressed with a vegan caesar dressing.
In a small bowl, combine chickpeas with olive oil, salt, lemon pepper, garlic powder, and paprika. Toss to combine and spread out evenly on the prepared baking sheet.
Roast in preheated oven for 25-30 minutes, making sure you toss them halfway through the cooking period. Chickpeas are done when they are golden brown, slightly crispy on the outside and chewy on the inside. Set aside to cool
Vegan Caesar Dressing
Add chickpeas, tahini, capers, lemon juice, garlic, and salt to a food processor or blender and pulse to begin combining the ingredients. Once the ingredients are roughly chopped, slowly drizzle in the olive oil while processing on low until dressing is smooth and creamy. Scrape the sides of the bowl and pulse a few more times to ensure all ingredients are well blended.
Salad
Finely shred both the romaine lettuce and the kale into thin ribbons. Place in a serving bowl and add in dressing. Gently toss to make sure the dressing is lightly covering all of the greens. Sprinkle in crispy chickpeas and toss one more time to combine. Serve immediately.