Kale caesar salad topped with coconut bacon and roasted chickpeas.

The Ultimate Kale Caesar

Print the Recipe Here

3 Cloves Garlic, Grated
2 Tbsp. vegan mayo
½ tsp. Sea Salt
¼ tsp. Ground Pepper
1 Tbsp. Capers, Drained
1 Tbsp. Lemon Juice, about ½ a lemon
¾ teaspoon Vegan Worcestershire Sauce (or regular)
1 tsp. Dijon Mustard
1 Tbsp. Nutritional Yeast
½ Cup Extra Virgin Olive Oil

2 Bunch Kale, about 6-8 cups once removed from the stem
Coconut Bacon (Recipe Below)
Chickpea Croutons (Recipe Below)
Nutty Parm (Recipe Here)
Sliced Lemon

  1. In a small bowl, add the grated garlic, mayo, salt, pepper, Worcestershire, yeast, and mustard. Whisk until combined. Slowly add the oil in a slow steady stream, while whisking. Once emulsified, stir in the lemon juice and capers. Taste and adjust for seasoning.
  2. Rip the kale off the stems and tare into bite sized pieces (you want about 6-8 loss cups). Poor the dressing over the kale (a bit at a time until you have enough) and using your hands, toss to combine. Garnish the salad with the Chickpea Croutons, a couple handfuls of coconut bacon, and a couple Tbsp. of the Nutty Parm. Serve with the extra garnish and lemon, just in case you want some extra goodness.

If not using right away, refrigerate the dressing.

Chickpea Croutons

2 Cups Cooked Chickpeas
1 ½ Tbsp. Avocado or Coconut Oil
½ tsp. Sea Salt
¼ tsp. Black Pepper
¼ tsp. Cayenne Pepper

  1. Begin by drying the chickpeas really well with a tea towel. Some of the skins will slough off, but they can just be discarded.
  2. Toss the dried chickpeas with the oil and the spices and roast in a 205 C (400 F) for 25 minutes, stirring every ten minutes or so.

Coconut Bacon

I opted not to use liquid smoke in this recipe, but if you have it on hand, feel free to add about 1 tsp.

2 Cups Coconut Flakes or Ribbons (not Shredded)
1 tablespoon Coconut Oil, melted
2 tablespoon Tamari
2 tablespoon Maple Syrup
Big Pinch Cayenne
1 teaspoon Smoked Paprika

  1. In a bowl combine the oil, tamari, maple syrup, cayenne, and pepper. Toss with the coconut, until coated. Let sit to marinate for 10 or so minutes before placing spreading on a tray and roasting in a 150 C (300 F) oven. Roast for 15 minutes, stirring every 5. Keep a keen eye on it as the coconut will burn quickly. The 'bacon' may moist when you take it out of the oven, but it will crisp up as it cools. Once cool, store in an airtight container.


  1. I’ve made this recipe so many times I can’t even count…like at least once a week. It is DAMN delicious! Rock on and thanks for the excellent eats!!! 🙌🏻🍻🥬

  2. Hello! Not sure if I'm having a blind moment but I don't see the recipe for the Nutty Parm... Will see if I can find one on your site. Thanks

    1. Oh no, there should be a link, but if it's not working here is the recipe:

      Nutty Parmesan

      ½ Cup Brazil Nuts
      2 Tbsp. Sesame Seeds
      1 Tbsp. Nutritional Yeast
      A Pinch Sea Salt
      Combine everything in a high speed blender or food processor just until the brazil nuts turn into a fine meal. Store in the refrigerate for all your sprinkling needs. 🙂

    1. You're so welcome, Erica! We made a batch of coconut bacon last week and put it on everything from baked sweet potatoes, to avo toast, and steamed broccoli. It's a little addictive 🙂

  3. This recipe has such a great combination going on! The crispy chickpeas and coconut bacon make a wonderful addition. I really need to try you recipe for Caesar dressing. It sounds fabulous!! Great recipe, thank for sharing!!

    1. So happy you like the recipe, Jess! The dressing is a real keeper! It's great to have on hand and will last in the fridge for a week which is a life saver. xox

Leave a Reply

Your email address will not be published. Required fields are marked *