Description
This Vegan Caesar Salad with Chickpeas offers a deliciously creamy and savory plant-based twist on the classic Caesar. Featuring crunchy roasted chickpeas, a rich cashew-based dressing, and optional vegan parmesan and croutons, this salad is vibrant, nutritious, and perfect for a light yet satisfying meal. Ready in about 45 minutes, it’s ideal for those seeking a wholesome vegan salad that doesn’t compromise on flavor.
Ingredients
Scale
Salad
- 1 large head romaine lettuce, chopped
- 1 cup roasted chickpeas (see roasting instructions below)
- ½ cup vegan croutons (optional)
- 2 tbsp vegan parmesan (optional)
Roasted Chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Pinch of salt
Vegan Caesar Dressing
- ½ cup raw cashews (soaked for 4 hours or boiled for 10 minutes) or ¼ cup tahini
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 small clove garlic
- ½ cup water (or more for desired consistency)
- 1 tsp vegan Worcestershire sauce (optional)
- Salt and pepper to taste
Instructions
- Roast the Chickpeas: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking. Pat the drained chickpeas dry thoroughly with a kitchen towel to ensure they roast up crispy.
- Toss Chickpeas with Seasoning: Transfer the dried chickpeas to a mixing bowl and toss them with olive oil, smoked paprika, garlic powder, and a pinch of salt, making sure they are evenly coated.
- Roast Chickpeas: Spread the seasoned chickpeas evenly on the prepared baking sheet. Roast in the oven for 25-30 minutes, shaking the pan about halfway through to ensure even cooking. Remove from the oven once they are golden brown and crispy.
- Prepare the Dressing Base: If using cashews, soak them in water for 4 hours or boil them for 10 minutes to soften. Drain and rinse before use. If using tahini, no soaking is needed.
- Blend Dressing Ingredients: In a blender, combine the soaked cashews or tahini, nutritional yeast, lemon juice, Dijon mustard, garlic clove, vegan Worcestershire sauce, and water. Blend on high until the mixture is completely smooth, adding more water if necessary to reach your desired dressing consistency.
- Season Dressing: Taste the dressing and season with salt and freshly cracked pepper as needed. Blend briefly again if adjustments are made.
- Assemble the Salad: Place the chopped romaine lettuce into a large salad bowl. Drizzle the prepared vegan Caesar dressing over the lettuce and toss well to coat everything evenly.
- Add Toppings: Top the dressed salad with the crispy roasted chickpeas, vegan croutons if using, and a sprinkle of vegan parmesan for an extra burst of flavor and texture.
- Serve: Serve immediately to enjoy the perfect combination of crunchy, creamy, and fresh flavors.
Notes
- Soaking cashews softens them for a creamier dressing; if short on time, boiling works as a quick alternative.
- For a nut-free version, use tahini instead of cashews.
- Vegan Worcestershire sauce adds umami depth but can be omitted if unavailable.
- Make sure chickpeas are completely dry before roasting for maximum crispiness.
- The salad is best served immediately to maintain the crisp texture of the lettuce and chickpeas.
