Roasted Vegetable Caesar Salad

Not your typical caesar. This version skips the lettuce and croutons in favour of roasted broccoli, cauliflower and Brussels sprouts, crispy spiced chickpeas, massaged kale and a bold creamy tofu dressing. Ready in under 40 minutes and filling enough for dinner.

Prep Time15

Cook Time25

Total Time40

Course: Salad

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Equipment

Ingredients

For the Roasted Chickpeas

1 can chickpeas drained, rinsed and patted dry (540 mL)
1 ½ tsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp onion powder
Salt and pepper

For the Roasted Vegetables and Salad

4 cups broccoli florets about 1 crown, ~250g
4 cups cauliflower florets about 1/2 a head, ~300g
3 cups Brussels sprouts halved or quartered, depending on size, ~300g
4 cups kale, packed stems removed and thinly sliced, ~125g
1 tbsp olive oil
salt and pepper
2 tbsp nutritional yeast
1 tbsp hemp seeds

Pickled Onions

½ red onion very thinly sliced
⅓ cup apple cider vinegar
salt

For the Caesar Salad Dressing

150 g soft tofu approx. 1/2 cup
1 clove garlic peeled and smashed
1 tsp garlic powder
2 tbsp nutritional yeast
1 tbsp fresh lemon juice
1 tbsp white miso paste
2 tsp apple cider vinegar
1 tsp garlic powder
1 ½ tsp Dijon mustard
salt and pepper

Instructions

Pre-heat oven to 425F.
Make the Roasted Chickpeas: Transfer chickpeas to a parchment-lined baking sheet. Pat dry with a clean kitchen towel. It's ok if the skins come off just leave them. Drizzle with the oil then sprinkle with smoked paprika, garlic powder, onion powder, salt and pepper, then roll them around until they’re all coated. Roast in the middle of the oven for 24-26 minutes, shaking the pan halfway, until crisped and lightly browned.
Roast Vegetables: On another baking sheet, add broccoli, cauliflower and Brussels sprouts. Drizzle 1 tbsp olive oil over top, then season well with salt and pepper. Toss to coat, then spread out in an even layer. Roast in the upper part of the oven for 25-30 min, tossing halfway through, until tender and lightly browned.
Quick Pickle Onions: Bring water to a boil on the stovetop or in a kettle. Add sliced onions to a heat-proof bowl or glass jar with the salt and vinegar. Pour boiled water over until the onions are submerged. Set aside. Note: Leftover pickled onions can be stored in the fridge for about 1 week.
Make Dressing: Blend all the dressing ingredients in a small blender or mini food processor until smooth and creamy. If the dressing is too thick, you can add a little more lemon juice or splash of water and blend again but it should be on the thick side.
Toss Salad and Serve: To a large bowl, add kale. Add 2 tbsp dressing, then massage to coat. When veggies are roasted, add to the bowl with kale. Add another 4 tbsp dressing, 2 tbsp nutritional yeast and 1 tbsp hemp seeds, if using. Season with salt and pepper, then toss to coat. Add more dressing, if desired.
Divide salad between plates. Top with crispy chickpeas and some pickled onions.

Notes

Makes 3 meal-sized servings. You may not use all the dressing, pickled onions and chickpeas but the nutrition facts include the entire recipe.

Sodium content may be higher than listed depending on how much salt you add to the chickpeas, vegetables and dressing.

Nutrition