A kale Caesar that’s crunchy, creamy, and high-protein—this one means business.
Crunchy High-Protein Tahini Caesar Kale Salad: Creamy, Crispy, and 100% Vegan
Caesar has always been one of my favorite salads, and I wanted a version that kept all the bold, briny flavor—just without the anchovies. Capers were the perfect swap! From there, I added roasted chickpeas and crispy quinoa for a protein boost and major crunch. It’s everything I love in a salad: flavorful, filling, and with just enough texture to keep it fun. And if it’s too much crunch? Just don’t roast one of them—it’s easy to make it your own.
Why You’ll Love This Caesar Kale Salad
Modern Take on a Classic: A fresh spin on kale Caesar, with bold flavor and fun textures.
Naturally Vegan & Gluten-Free: 100% plant-based and perfect for gluten-free eaters when using certified GF ingredients.
Protein-Packed: Chickpeas, tahini, and quinoa or crispy rice bring the protein punch.
Creamy, Garlicky Dressing: The tahini Caesar is tangy, savory, and incredibly easy to make.
Perfect for Meal Prep: Roast everything in advance and toss together when you’re ready.
Ingredient Highlight: Capers
Capers are small, unripened flower buds typically brined or salt-cured. Their tangy, salty flavor is often compared to anchovies in Caesar dressings, making them an excellent vegan-friendly swap. They’re bold without being overpowering and add just the right amount of brininess to balance out the creamy tahini and garlic.
Madly Delicious Must-Know Tips & Questions
Roast Smart:
Turn the rice every 10–15 minutes to keep it from burning—crispy, not charred, is the goal!
Watch Closely:
The chickpeas might cook faster than the rice, so pull them out early if they’re crisp before the rice is done.
Massage the Kale:
It really helps break down the fibers and makes it much more enjoyable to eat.
Make Ahead Tip:
If you make the tahini Caesar dressing in advance, it may thicken in the fridge. Just blend in a bit of water or olive oil to loosen it up before using.
Storage Notes:
Store the crispy rice and chickpeas at room temperature in an airtight container. If refrigerated, they’ll lose their crunch. Dressing and kale can be prepped and stored in the fridge for 3–4 days. Assemble just before serving.
Can I skip the crispy rice?
You can—but I wouldn’t. It adds such a fun texture! If you do skip, consider using toasted breadcrumbs or cooked quinoa for a different kind of crunch.
What if I don’t have capers?
You can sub in a little pickle juice or chopped olives for that same briny depth. But capers are worth keeping around!
Can I use another green besides kale?
Sure! Romaine or shredded Brussels sprouts would also work beautifully.
Let’s Dish: Did You Know?
The original Caesar salad didn’t even have anchovies—it used Worcestershire sauce for umami. Over time, anchovies became a staple, but capers (though technically a flower bud!) have long been used as a vegetarian-friendly substitute in Mediterranean cooking.
Love a bold, crunchy salad? Then try my Crunchy High-Protein Tahini Caesar Kale Salad!
It’s creamy, crisp, and totally satisfying. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
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Crunchy High-Protein Tahini Caesar Kale Salad
Equipment
- Small food processor or bullet (for blending dressing)
- Baking sheet
Ingredients
- 4 cups chopped kale (~ 4 handfuls)
- ⅓ cup pumpkin seeds, sunflower seeds, or a mix
- 2-3 tbsp grated plant-based Parmesan (or nutritional yeast, but start with less)
- Sliced red onion (pickled or raw)
- Sliced or chunked avocado (optional)
- Lemon wedges and olive oil to garnish
Crispy Quinoa
- ½ cup cooked quinoa of choice
- 1 tbsp olive oil
- Salt and pepper, to taste
Roasted Chickpeas
- 1 (15-ounce) can chickpeas, drained and rinsed, and patted dry
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
Tahini Caesar Dressing
- ¼ cup tahini
- 1 tbsp capers
- 1 garlic clove
- 1 tsp Dijon mustard
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp grated Parmesan or nutritional yeast
- Salt and pepper to taste
- 3-6 tbsp water (start with 3 and add more as needed for consistency)
Instructions
- Preheat the Oven: Preheat oven to 400°F (204°C) and line a large baking sheet with parchment or a silicone mat.
- Roast the Chickpeas: Toss chickpeas with 1 tbsp olive oil, ¼ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper. Spread on half of the baking sheet and roast for 30–40 minutes, shaking halfway through. Remove chickpeas early if they’re crisp before the quinoa.
- Crisp the Quinoa: Mix ½ cup cooked quinoa with 1 tbsp olive oil, a few pinches of salt, and pepper. Spread on the other half of the baking sheet. Roast for 25–35 minutes, tossing every 10–15 minutes, until golden and crispy.
- Make the Dressing: In a small food processor or bullet blender, combine ¼ cup tahini, 1 tbsp capers, 1 garlic clove, 1 tsp Dijon mustard, 2 tbsp lemon juice, 2 tbsp olive oil, and 1 tbsp grated Parmesan or nutritional yeast. Add 3–6 tbsp water gradually and blend until creamy and pourable. Season with salt and pepper to taste.Tip: You can also mince the capers and garlic and whisk everything together in a bowl if not using a blender.
- Massage the Kale: Add 4 cups chopped kale to a large bowl and drizzle with a splash of olive oil or lemon juice. Massage with your hands for 1–2 minutes until the leaves soften.
- Assemble the Salad: Toss the massaged kale with the tahini Caesar dressing. Top with the roasted chickpeas, crispy quinoa, ⅓ cup seeds, sliced red onion, and avocado (if using). Finish with extra Parmesan or nutritional yeast, if desired.