Easy

Vegan kale Caesar salad with chickpeas and coconut

Name: Vegan kale Caesar salad with chickpeas and coconut
Prep time: 500 min
Cook time: 30 min
Total time: 530 min
Yield: 2 servings
Cuisine: International
Ingredients: 75 g Sunflower seeds; 5 g Garlic; 10 g Mustard; 5 ml Soy sauce; 75 ml Water; 2 g Salt; 0.5 g Black pepper; 5 g Nutritional yeast; 30 ml Extra virgin olive oil (15 ml dressing and 15 ml chickpeas); 25 ml Lemon juice; 140 g Kale; 15 g Coconut flakes; 160 g Avocado; 160 g Apple; 200 g Chickpeas (cooked and drained); 1 g Sweet paprika

Total time8 h 50 min Preparation + cooking; may include waiting

Preparation and possible waiting: 8 h 20 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings2

Rating Not yet rated

Vegan kale Caesar salad with chickpeas and coconut. A combination of sunflower seeds, garlic, mustard, with step-by-step instructions.

Jump to steps

8 h 20 minpreparation and possible waiting

30 mincooking

2servings

1.558 kcalwhole recipe

779 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 8 h 50 min Preparation + cooking; may include waiting

Preparation and possible waiting: 8 h 20 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegan Salad More than 2 hours International

Lactose-free and 7 more Indicative dietary requirements

View full classification 25 tags

Diet

Vegan

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Salad

Meal

LunchDinner

Preparation

Baking

Appliances

Oven

Cuisine

International

Season

AutumnWinter

Occasion

Batch cookingMake ahead

Nutrition

High in proteinHigh in fibreHigh in ironHigh in vitamin CLow carbohydrate

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Salad

Meal

Lunch · Dinner

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

Soak the sunflower seeds for 8 hours in separate water in the fridge, drain and rinse. Dry the chickpeas and toss with 15 ml oil, 1 g salt, some pepper and paprika. Roast at 200°C for 30 minutes.
Blend the seeds, garlic, mustard, soy sauce, 75 ml water, nutritional yeast, lemon juice and remaining oil, salt and pepper.
Remove the kale stalks and massage the chopped leaves with the dressing. Toast the coconut in a dry pan and add with chickpeas, avocado and sliced apple.

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Ingredients

Method

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