Sips, Sweets & Snacks

BBQ Romaine Vegan Kale Caesar Salad

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I’ve mentioned before that I’m not much of a salad fan, and though my general feelings on the matter haven’t necessarily changed I did find myself craving cold, crunchy veggies more than ever over this humid, hot summer. It’s pretty hard to imagine eating lasagna, soup, or other hot savoury foods when you step outside and break into a sweat!

When I went to Calgary earlier this year on my Subway Ambassador trip we got to learn a handful of recipes on the grill with their head chef, and my absolute favourite part was learning how to marinate and grill romaine lettuce. It’s shockingly simple, quick, and makes a massive taste difference to your salad. I was instantly hooked.

When I got my Lil’ Tex Pellet Grill this past August, trying my romaine tricks at home was at the top of my list, and I had a feeling Traeger’s Blackened Saskatchewan Rub would make the creation even more delicious. With grilled romaine lettuce as my jumping off point I made a list of other ingredients to incorporate – I’ve been experimenting with making the perfect vegan caesar dressing for what feels like years, and I think I finally managed to perfect it over the past month. Paired with smoky chickpeas and cashew nut cheese crumble, this salad might just be so good that it has the power to change a salad hater’s mind!

Scroll down for the recipe!

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ROASTED CHICKPEAS

Ingredients //

Can of organic chickpeas
Blackened Saskatchewan Rub
Smoked paprika
Olive oil
Salt & pepper

Recipe //

Strain and rinse one can of organic chickpeas, toss with olive oil, Blackened Saskatchewan Rub, smoked paprika and salt and pepper. Spread evenly across a bed of aluminum foil or bbq safe cooking sheeting and cook on medium-high heat for 30 mins.

NUT CHEESE

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Ingredients //

1/2 cup Soaked cashews
1 garlic clove
1 tsp garlic powder
1/4 cup nutritional yeast
pinch of salt and pepper
2 tablespoons olive oil

Recipe //

Pulse all ingredients together in a food processor until it reaches a crumbly texture.

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VEGAN CEASER DRESSING

Ingredients //

1/2 cup soaked cashews
Juice of one small lemon
1 garlic clove
1/4 cup tahini
1 tsp dijon
2 tsp garlic powder
2 tablespoons olive oil
1/4 cup water
Salt and pepper

Recipe //

Blend all ingredients in a food processor or high powder blender until completely smooth.

Wash the romaine lettuce well and allow to throughly dry. Cut each Romaine heart in half length-wide, cutting off the stocky part at the bottom. Use a brush to lightly coat the cut surface with olive oil and season with Blackened Saskatchewan Rub. Place face down on the grill on high heat for 10-15 mins until grill marks appear. Place grilled romaine on a bed of finely chopped kale and top with roasted chickpeas, crumbled nut cheese and vegan caesar dressing. Garnish with a lemon wedge and enjoy!

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Blush dinnerware from Ikea Canada

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