Happy Hormone Vegan Lemon Kale Caesar Salad with Homemade Quinoa Flatbread
Happy Hormone Vegan Lemon Kale Caesar Salad with Homemade Quinoa Flatbread
Ingredients
For the Quinoa Flatbread
- 2 cups cooked quinoa
- 1/4 cup water, plus more as needed
- 1/2 teaspoon salt
For the Salad
- 6 cups kale, chopped, tough stems removed
- 1 tablespoon olive oil
- 1 15-ounce can chickpeas, drained, rinsed, and patted dry
- 1/4 cup nutritional yeast
- 1/4 cup pumpkin seeds
- 1/4 cup hemp seeds
- 1/2 cup avocado, diced, plus extra for garnish
For the Dressing
- 1 tablespoon tahini
- 1 clove garlic, minced
- 1 tablespoon vegan yogurt, plain, unsweetened
- 1 teaspoon white miso paste
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon water, plus more as needed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. To prepare the quinoa flatbread, add the cooked quinoa, 1/4 cup water, and salt to a food processor. Blend until a smooth, thick paste or dough forms, adding more water 1 tablespoon at a time if needed to achieve a spreadable consistency.
⏱️ 5 min•🌡️ 375
- 2
Transfer the quinoa dough to the prepared baking sheet. Using a spatula, spread the dough into a thin, even circle, about 1/4-inch thick. Bake for 20-25 minutes, or until the flatbread is golden brown and firm. Let cool slightly on the baking sheet.
⏱️ 25 min•🌡️ 375
- 3
While the flatbread bakes, prepare the crispy chickpeas. Toss the drained and dried chickpeas with 1 tablespoon olive oil and a pinch of salt. Spread them in a single layer on a separate baking sheet and roast in the same oven for 15-20 minutes, or until golden and slightly crispy. Alternatively, you can pan-fry them until crispy.
⏱️ 20 min•🌡️ 375
- 4
Prepare the kale for the salad. Place the chopped kale in a large bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Using your hands, massage the kale for 2-3 minutes until it softens and turns a darker green. This makes the kale more tender and easier to digest.
⏱️ 5 min
- 5
To the massaged kale, add the crispy chickpeas, 1/4 cup nutritional yeast, 1/4 cup pumpkin seeds, 1/4 cup hemp seeds, and 1/2 cup diced avocado.
⏱️ 2 min
- 6
Prepare the dressing. In a small bowl, combine the tahini, minced garlic, vegan yogurt, miso paste, lemon juice, 1 tablespoon water, salt, and black pepper. Use a milk frother or a whisk to thoroughly mix all the ingredients until the dressing is smooth and creamy. Add more water 1 teaspoon at a time if a thinner consistency is desired.
⏱️ 5 min
- 7
Pour the prepared dressing over the salad ingredients in the large bowl. Using kitchen tongs, thoroughly mix all the ingredients until the kale, chickpeas, and other components are evenly coated with the dressing.
⏱️ 3 min
- 8
To serve, place a piece of the prepared quinoa flatbread on a serving plate. Scoop a generous portion of the mixed salad onto the flatbread. Garnish with additional avocado slices and pumpkin seeds, if desired. The flatbread and salad can be cut into individual squares or pieces for easier eating.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Happy Hormone Vegan Lemon Kale Caesar Salad with Homemade Quinoa Flatbread
For the Quinoa Flatbread
- 2 cups cooked quinoa
- 1/4 cup water, plus more as needed
- 1/2 teaspoon salt
For the Salad
- 6 cups kale, chopped, tough stems removed
- 1 tablespoon olive oil
- 1 15-ounce can chickpeas, drained, rinsed, and patted dry
- 1/4 cup nutritional yeast
- 1/4 cup pumpkin seeds
- 1/4 cup hemp seeds
- 1/2 cup avocado, diced, plus extra for garnish
For the Dressing
- 1 tablespoon tahini
- 1 clove garlic, minced
- 1 tablespoon vegan yogurt, plain, unsweetened
- 1 teaspoon white miso paste
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon water, plus more as needed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. To prepare the quinoa flatbread, add the cooked quinoa, 1/4 cup water, and salt to a food processor. Blend until a smooth, thick paste or dough forms, adding more water 1 tablespoon at a time if needed to achieve a spreadable consistency.
⏱️ 5 min•🌡️ 375 - 2
Transfer the quinoa dough to the prepared baking sheet. Using a spatula, spread the dough into a thin, even circle, about 1/4-inch thick. Bake for 20-25 minutes, or until the flatbread is golden brown and firm. Let cool slightly on the baking sheet.
⏱️ 25 min•🌡️ 375 - 3
While the flatbread bakes, prepare the crispy chickpeas. Toss the drained and dried chickpeas with 1 tablespoon olive oil and a pinch of salt. Spread them in a single layer on a separate baking sheet and roast in the same oven for 15-20 minutes, or until golden and slightly crispy. Alternatively, you can pan-fry them until crispy.
⏱️ 20 min•🌡️ 375 - 4
Prepare the kale for the salad. Place the chopped kale in a large bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Using your hands, massage the kale for 2-3 minutes until it softens and turns a darker green. This makes the kale more tender and easier to digest.
⏱️ 5 min - 5
To the massaged kale, add the crispy chickpeas, 1/4 cup nutritional yeast, 1/4 cup pumpkin seeds, 1/4 cup hemp seeds, and 1/2 cup diced avocado.
⏱️ 2 min - 6
Prepare the dressing. In a small bowl, combine the tahini, minced garlic, vegan yogurt, miso paste, lemon juice, 1 tablespoon water, salt, and black pepper. Use a milk frother or a whisk to thoroughly mix all the ingredients until the dressing is smooth and creamy. Add more water 1 teaspoon at a time if a thinner consistency is desired.
⏱️ 5 min - 7
Pour the prepared dressing over the salad ingredients in the large bowl. Using kitchen tongs, thoroughly mix all the ingredients until the kale, chickpeas, and other components are evenly coated with the dressing.
⏱️ 3 min - 8
To serve, place a piece of the prepared quinoa flatbread on a serving plate. Scoop a generous portion of the mixed salad onto the flatbread. Garnish with additional avocado slices and pumpkin seeds, if desired. The flatbread and salad can be cut into individual squares or pieces for easier eating.
⏱️ 3 min