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Caesar salad is such a classic dish, made even more delicious here by the use of kale in place of lettuce. The baked chickpeas give amazing crunch and texture, whilst the cashews make such an incredibly creamy sauce.

For the dressing

  • 200g cashews, soaked in water for at least 4 hours and drained
  • 190ml almond milk
  • 1 tablespoon of apple cider vinegar
  • 1 tablespoon of creamy tahini, or 2 teaspoons of Dijon mustard
  • 2 tablespoons of nutritional yeast
  • Juice of ½ lemon
  • Pinch of salt

For the salad

  • 250g kale, roughly chopped
  • 200g dry green lentils
  • 1x 400g can of chickpeas, drained
  • 1 teaspoon of ground cumin
  • 1 tablespoon of olive oil
  • Pinch of salt
  1. Preheat oven to 230C (450F), fan setting.
  2. Cook the lentils according to the instructions on pack.
  3. Once cooked, drain and rinse until cold water to prevent further cooking and leave to one side.
  4. Place the chickpeas into a baking tray and drizzle with olive oil, salt and cumin.
  5. Cook for 10-15 minutes until really crunchy.
  6. While the chickpeas cook, place the kale into a separate baking tray and drizzle with olive oil and salt - cook in the last 5 minutes until crispy.
  7. While that cooks, drain the cashews and place all of the dressing ingredients into a food processor or blender.
  8. Pulse until smooth, adding a little more almond milk if needed.
  9. Once the kale and chickpeas are cooked, mix everything together in a large bowl and serve.