Vegan Kale Caesar Salad (Healthy Grocery Girl)

serves 4
Crispy Chickpeas

  • 1 (15-ounce) can of chickpeas
  • 1/2 tablespoon of coconut oil
  • 1 pinch of sea salt

Homemade Croutons

  • 2 cups of bread, diced
  • 1/2 tablespoon coconut oil (for croutons)
  • 2 teaspoon Italian seasoning

Salad Dressing

  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 6 roasted garlic cloves
  • 1 tablespoon tahini
  • 1 pinch of sea salt


  • 8 cups of kale, chopped
  • Caper (as many as you like)

1. Preheat the oven to 350 degrees Fahrenheit
2. Add chickpeas, coconut oil and sea salt onto a baking sheet and bake for 25 – 30 minutes
3. In a medium size bowl add diced bread, coconut oil & Italian seasoning and mix together. Spread bread crumbs onto a baking sheet and place in the oven to bake for 5 minutes (or until crispy)
4. Next wash and chopped kale salad
5. Add lemon juice on to kale and massage until kale is softer (or softer)
6. In a small blender add olive oil, roasted garlic, tahini and sea salt and blend together. Pour salad dressing onto kale and toss together.
7. Top kale salad with crispy chickpeas, croutons and capers and enjoy!

See original recipe here


Megan Roosevelt is a plant-based Registered Dietitian, the founder and CEO of Healthy Grocery Girl® and the #1 Family Friendly Dietitian on YouTube. She is an internationally published author, host, producer, as well as a nutrition expert for television and magazines. Her work has been featured on ABC, CBS, OWN, Home & Family, Shape, Health, Prevention, Real Simple, The Huffington Post and Origin Magazine, to name a few. Megan lives in sunny Los Angeles, California with her husband & business partner, Aaron Roosevelt.


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