High Protein Tahini Caesar Salad
Elevate your salad game with this High Protein Tahini Caesar Salad! Packed with nourishing ingredients and bold flavors, this vegan twist on the classic Caesar features a base of tender kale and romaine lettuce, roasted chickpeas for crunch, and golden, crispy tofu cubes that add a satisfying protein boost. The creamy tahini dressing—infused with fresh lemon juice, nutritional yeast, Dijon mustard, and a hint of garlic—brings a luscious, tangy flavor without the need for traditional anchovies or dairy. Toasted pumpkin seeds provide the perfect nutty finishing touch, making this salad a well-rounded meal ideal for lunch or dinner. Quick to prepare and loaded with plant-based protein, this salad is both wholesome and indulgent, perfect for anyone seeking a nutritious yet delicious recipe. Keywords: tahini Caesar salad, high protein salad, vegan Caesar salad, kale salad recipe, chickpea salad, tofu recipes.
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Recipe Information
Ingredients
- 6 cups Kale leaves (stems removed, chopped)
- 2 cups Romaine lettuce (chopped)
- 1 can Canned chickpeas (drained, rinsed)
- 1 block Extra firm tofu (pressed and cubed)
- 0.25 cup Tahini
- 3 tablespoons Fresh lemon juice
- 2 tablespoons Nutritional yeast
- 1 tablespoon Dijon mustard
- 1 Garlic clove (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Water
- 2 tablespoons Pumpkin seeds (toasted)
Instructions
Press the extra firm tofu to remove any excess water. Cut it into small cubes and pat dry with a paper towel.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the cubed tofu, sprinkle with 0.5 teaspoon of salt, paprika, and black pepper, and cook for about 7-8 minutes, stirring occasionally, until the tofu is golden and crispy. Set aside to cool.
Preheat the oven to 375°F (190°C). Spread the rinsed chickpeas on a baking sheet, drizzle them with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and a pinch of pepper. Roast for 10 minutes, or until crispy. Set aside to cool.
In a small bowl, whisk together tahini, lemon juice, nutritional yeast, Dijon mustard, minced garlic, 0.5 teaspoon of salt, and water. Mix until smooth and creamy. Add more water if needed to reach your desired dressing consistency.
In a large salad bowl, combine the chopped kale and romaine lettuce. Massage the kale leaves gently with your hands for about 2 minutes to soften their texture and reduce bitterness.
Add the roasted chickpeas, crispy tofu, and toasted pumpkin seeds to the bowl.
Pour the tahini dressing over the salad and toss well to evenly coat all ingredients.
Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice as desired.
Serve immediately and enjoy your high protein tahini Caesar salad!
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3975 mg | 173% | |
| Total Carbohydrate | 185.1 g | 67% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 27.5 g | ||
| Protein | 133.4 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 7872 mg | 606% | |
| Iron | 21460.8 mg | 119227% | |
| Potassium | 4831 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
