Happy Hormone Vegan Lemon Kale Caesar Salad (2025)

welcome to the world of Happy Hormone Vegan Lemon Kale Caesar Salad!

this vibrant dish is not only a treat for your taste buds but also a powerhouse of nutrients that can help support women’s hormones in a deliciously satisfying way.

let’s start with the taste.

imagine the zingy freshness of lemon with the creamy richness of tahini and coconut yogurt, all enveloping the earthy goodness of lacinato kale and crunchy chickpeas. it’s just truly divine!

now, let’s talk texture.

the thinly sliced lacinato kale provides a hearty base that’s tender yet sturdy, while the roasted chickpeas add a satisfying crunch.

the toasted bread crumbs and pumpkin seeds offer a great contrast, and the creamy avocado brings everything together in a silky finish.

ah, the dressing. it’s truly the star of the show.

the combination of tahini, coconut yogurt, dijon mustard, lemon juice, and miso paste creates a velvety smooth texture with a perfect balance of tanginess and umami flavors.

it’s so delicious, you’ll want to drizzle it on everything!

now, let’s talk substitutions.

feel free to get creative with this recipe!

if you don’t have lacinato kale, you can use any other variety of kale or even spinach.

don’t have chickpeas?

try roasted tofu or tempeh instead. and if you’re out of tahini, almond butter or cashew butter can work as a tasty alternative.

but why is this salad particularly good for women’s hormones?

well, the ingredients in this salad are packed with nutrients that can help support hormonal balance.

kale is rich in vitamin K, which can help regulate estrogen levels, while chickpeas are a great source of magnesium, a mineral that can ease symptoms of PMS.

the dressing ingredients like tahini and coconut yogurt provide healthy fats that are essential for hormone production.

now, let’s talk storage.

if you have any leftovers (which is rare because it’s so delicious), store them in an airtight container in the refrigerator.

the salad will keep well for a day or two, but it’s best enjoyed fresh for maximum flavor and texture.

in conclusion, happy hormone vegan lemon kale caesar salad is not just a salad—it’s a celebration of flavor, texture, and nourishment.

whether you’re looking to support your hormonal health or simply craving a delicious meal, this salad has got you covered.

so grab your ingredients, whip up a batch, and enjoy every amazing bite!

if you like my Happy Hormone Vegan Lemon Kale Caesar Salad,you’ll also love these other recipes of mine!

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Vibrant and Hearty Vegan Winter Salad

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Goddess Glow Nutrient-Packed Salad

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Vegan Mexican Street Corn Salad

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Refreshing and Light Vegan Watermelon Feta Salad

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Happy Hormone Vegan Lemon Kale Caesar Salad

Recipe by MaryCourse: Snacks

See Also

How To Cook & Season Quinoa | Walder Wellness, Dietitian

Servings

5

servings

Prep time

20

minutes

Ingredients

• for the salad:
  2 bunches of lacinato kale, thinly sliced
  1 can of chickpeas, rinsed and drained
  avocado oil for coating the chickpeas and massaged the kale
  3/4 cup toasted sourdough bread crumbs (can use gluten free or any kind you want. toasted pieces of bread/croutons would also be great)
  1/4 cup pumpkin seeds
  1/4 cup hemp hearts
  1 large ripe avocado, diced

  for the dressing:
  1/4 cup tahini
  1/3 cup thick coconut yogurt
  2 tablespoons dijon mustard
  juice of 1/2 large lemon
  1/4 cup water
  1 teaspoon garlic powder
  1 teaspoon onion powder
  1 tablespoon miso paste
  1 tsp maple syrup
  sea salt and pepper to taste

  quinoa flatbread
  1 and 1/4 cup quinoa that has been rinsed and soaked in water for 6-24 hours (if you want sprouted quinoa)
  1 tsp garlic powder
  1 tsp onion powder
  1/2 tsp sea salt.

Directions

• preheat the oven: preheat your oven to 400°f (200°c).
• roast the chickpeas: in a bowl, toss the chickpeas with avocado oil until evenly coated. spread them out on a baking sheet and roast in the preheated oven for 20-25 minutes or until crispy. remove halfway through and toss to ensure even cooking.
• prepare the dressing: in a small bowl, whisk together tahini, coconut yogurt, dijon mustard, lemon juice, water, garlic powder, onion powder, and miso paste until smooth. adjust the consistency with more water if necessary.
• massage the kale: place the thinly sliced kale in a large mixing bowl and lightly massage it with a tiny bit of oil.
• assemble the salad: add the roasted chickpeas, toasted bread crumbs, pumpkin seeds, hemp hearts, and diced avocado to the bowl with the kale. add the dressing and toss everything together until well combined.
• serve: divide the salad among serving plates or bowls. drizzle with the remaining dressing if desired. enjoy your happy hormone vegan lemon kale caesar salad!
• for the quinoa flatbread, blend the ingredients in a food processor until a thick and smooth paste forms. add to a parchment lined baking pan and spread out to about 1/4 in thick. bake at 350 for 22-25 minutes. top with the salad.