Vegan Caesar Salad with Chickpeas

Craving a Caesar salad but want to keep it plant-based? You’re in for a treat!

This Vegan Caesar Salad with Chickpeas delivers all the classic flavors you love without any dairy or anchovies.

Packed with crispy roasted chickpeas, a creamy dairy-free dressing, and fresh romaine lettuce, it’s a dish that’s as nutritious as it is satisfying.

Let’s dive into this irresistible recipe!

Ingredients You’ll Need

For the Salad:

• 1 large head romaine lettuce, chopped
• 1 cup roasted chickpeas (see instructions below)
• ½ cup vegan croutons (optional)
• 2 tbsp vegan parmesan (optional)

For the 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

For Roasted Chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Pinch salt

Step-by-Step Instructions

1. Roast the Chickpeas:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pat the chickpeas dry with a kitchen towel and transfer to a mixing bowl.
3. Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt.
4. Spread chickpeas evenly on the baking sheet.
5. Roast for 25-30 minutes, shaking the pan halfway through. Remove when golden and crispy.

2. Prepare the Dressing:

1. If using cashews, soak them in water for 4 hours or boil for 10 minutes. Drain and rinse.
2. Combine cashews (or tahini), nutritional yeast, lemon juice, Dijon mustard, garlic, Worcestershire sauce, and water in a blender.
3. Blend until smooth, adjusting with more water for desired consistency.
4. Taste and season with salt and pepper. Adjust flavors if needed.

3. Assemble the Salad:

1. In a large salad bowl, add chopped romaine lettuce.
2. Drizzle the vegan Caesar dressing over the lettuce and toss to coat evenly.
3. Top with roasted chickpeas, vegan croutons, and vegan parmesan if desired.
4. Serve immediately and enjoy!

Tips for Customizing Your Vegan Caesar Salad

• Switch Up the Greens: Use kale, spinach, or mixed greens for variety.
• Add Protein: Include grilled tofu, tempeh, or avocado slices for a heartier meal.
• Make It Gluten-Free: Use gluten-free croutons or skip them entirely.
• Experiment with Flavor: Add a sprinkle of smoked paprika, capers, or red pepper flakes for extra depth.

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FAQ’s

Can I make this salad ahead of time?

Yes, but keep the components separate. Store the dressing and chickpeas separately to avoid sogginess. Assemble just before serving.

How do I store leftover roasted chickpeas?

Keep them in an airtight container at room temperature for up to 3 days. They may lose some crispiness but can be re-crisped in the oven.

Is the dressing freezer-friendly?

While the dressing is best fresh, it can be frozen in an airtight container for up to a month. Thaw and blend again to restore creaminess.

Vegan Caesar Salad with Chickpeas

This Vegan Caesar Salad with Chickpeas is a fresh, tangy, and satisfying plant-based twist on the classic Caesar salad.

Crispy roasted chickpeas add protein and crunch, while the creamy, dairy-free dressing packs all the flavors you love. Perfect for lunch, dinner, or as a side dish, this recipe is versatile, nutrient-rich, and quick to prepare.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course, Salad

Cuisine American

Servings 4 Servings

Calories 280 kcal

Ingredients

  

For the Salad:

• 1 large head romaine lettuce chopped
• 1 cup roasted chickpeas see instructions below
• ½ cup vegan croutons optional
• 2 tbsp vegan parmesan optional

For the 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

For Roasted Chickpeas:

• 1 can 15 oz chickpeas, drained and rinsed
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Pinch salt

Instructions

 

Roast the Chickpeas:

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Pat the chickpeas dry with a kitchen towel and transfer to a mixing bowl.
• Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt.
• Spread chickpeas evenly on the baking sheet.
• Roast for 25-30 minutes, shaking the pan halfway through. Remove when golden and crispy.

Prepare the Dressing:

• If using cashews, soak them in water for 4 hours or boil for 10 minutes. Drain and rinse.
• Combine cashews (or tahini), nutritional yeast, lemon juice, Dijon mustard, garlic, Worcestershire sauce, and water in a blender.
• Blend until smooth, adjusting with more water for desired consistency.
• Taste and season with salt and pepper. Adjust flavors if needed.

Assemble the Salad:

• In a large salad bowl, add chopped romaine lettuce.
• Drizzle the vegan Caesar dressing over the lettuce and toss to coat evenly.
• Top with roasted chickpeas, vegan croutons, and vegan parmesan if desired.
• Serve immediately and enjoy!

Keyword Vegan Caesar Salad with Chickpeas