If you are searching for a delightful twist on a classic favorite, you will love this Vegan Caesar Salad with Crispy Chickpeas and Creamy Cashew Dressing Recipe. It combines crunchy roasted chickpeas with crisp romaine and a luxuriously smooth cashew-based dressing that feels indulgent and fresh all at once. This salad isn’t just a side dish—it’s a celebration of textures and flavors that makes a vibrant, wholesome meal every time.
Ingredients You’ll Need
Simple but powerful ingredients are the heart of any great salad, and this recipe is no exception. Each component—whether it’s the crunchy chickpeas, the creamy dressing, or the fresh romaine—adds a crucial element to create a harmony of taste, texture, and color you won’t soon forget.
- Chickpeas (1 can, drained and dried): The base for crispy, protein-packed goodness that adds irresistible crunch.
- Olive oil (1 tablespoon): Helps roast the chickpeas to golden perfection and carries flavor beautifully.
- Garlic powder (½ teaspoon): Offers a subtle savory note in the chickpea seasoning.
- Smoked paprika (½ teaspoon): Adds a gentle smoky depth to the chickpeas.
- Salt (¼ teaspoon plus more for dressing): Enhances all the flavors in every bite.
- Romaine lettuce (6 cups, chopped): Fresh and crunchy, the classic Caesar salad base.
- Croutons (1½ cups): Either store-bought or homemade, they bring an extra crunch.
- Nutritional yeast (3 tablespoons): For that cheesy, umami boost without any dairy.
- Freshly ground black pepper: To taste, finishing the salad with a little peppery zing.
- Raw cashews (½ cup, soaked): The creamy base for the luscious vegan Caesar dressing.
- Water (¼ cup): Helps blend the dressing smoothly.
- Lemon juice (2 tablespoons): Adds fresh, zesty brightness to the dressing.
- Dijon mustard (1 tablespoon): Lends a mild tang and depth of flavor.
- Capers (1 tablespoon): Imparts a briny punch to mimic traditional Caesar flavors.
- Olive oil (1 tablespoon for dressing): Adds richness and smoothness.
- Garlic (1 clove): Fresh garlic intensifies the dressing’s savory quality.
- Soy sauce or tamari (1 teaspoon): Provides a salty umami boost.
How to Make Vegan Caesar Salad with Crispy Chickpeas and Creamy Cashew Dressing Recipe
Step 1: Roast the Chickpeas
Start by preheating your oven to 400°F (200°C). Spread the drained and dried chickpeas onto a baking sheet and drizzle with olive oil. Sprinkle on the garlic powder, smoked paprika, and salt, then toss everything together so the chickpeas are evenly coated. Roast them for 25 to 30 minutes, shaking the pan halfway through to ensure they crisp up on all sides. When done, you’ll have golden, crunchy chickpeas that add texture and protein to the salad.
Step 2: Blend the Creamy Cashew Dressing
While the chickpeas roast, prepare the dressing. Combine soaked and drained cashews, water, lemon juice, Dijon mustard, capers, olive oil, garlic, soy sauce or tamari, and salt in a high-speed blender. Blend until silky smooth. If the dressing seems too thick, add a splash more water to reach your desired creamy consistency. This dressing perfectly mimics traditional Caesar richness without any dairy.
Step 3: Toss the Salad
In a large mixing bowl, toss the chopped romaine lettuce with half of the creamy cashew dressing. This initial toss ensures every leaf is lightly coated and flavorful. Then add the crispy chickpeas, croutons, and nutritional yeast, mixing gently but thoroughly. Drizzle more dressing on top if you want extra creaminess and finish with freshly ground black pepper. Serve immediately to keep everything delightfully crisp.
How to Serve Vegan Caesar Salad with Crispy Chickpeas and Creamy Cashew Dressing Recipe
Garnishes
To really make your salad stand out, consider sprinkling toasted pine nuts or sliced almonds on top for extra crunch and a nutty aroma. Fresh lemon zest can bring a citrusy sparkle, while a handful of finely chopped fresh parsley adds a pop of green and a mild herbal note that brightens the whole dish.
Side Dishes
This Vegan Caesar Salad with Crispy Chickpeas and Creamy Cashew Dressing Recipe works brilliantly as a hearty main or a vibrant side. Pair it with warm crusty bread, a light soup, or roasted vegetables for a balanced meal. It’s perfect for summer barbecues or a comforting lunch anytime.
Creative Ways to Present
Impress your guests by serving the salad in individual clear glass bowls or layered mason jars for a fun presentation. Another great idea is to serve the crispy chickpeas and croutons on top separately, allowing everyone to add their preferred amount and keep those textures crunchy right up to the last bite.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the roasted chickpeas separately in an airtight container to maintain their crispiness. Keep the lettuce and dressing refrigerated in separate containers. Toss them together just before serving to keep everything fresh and flavorful.
Freezing
While the salad itself does not freeze well due to the fresh greens, you can freeze extra roasted chickpeas in a sealed bag or container for up to one month. Simply reheat them in a hot oven to restore their crisp texture when ready to enjoy.
Reheating
To reheat leftover chickpeas, spread them on a baking sheet and heat in a 375°F (190°C) oven for 5 to 10 minutes until crispy again. The dressing and lettuce should always be served fresh and cold for the best taste experience.
FAQs
Can I use other types of lettuce instead of romaine?
Absolutely! While romaine is traditional and provides the perfect crunch, you can substitute with other crisp lettuces like iceberg, butter lettuce, or even a spring mix for a slightly different texture and flavor.
How long do I need to soak cashews for the dressing?
Soaking cashews for 2 to 4 hours softens them for easy blending and results in a smooth, creamy dressing. If you’re short on time, soaking in very hot water for 30 minutes can work too, though longer is always better.
Is nutritional yeast necessary?
Nutritional yeast adds a cheesy, umami flavor that replicates the depth of traditional Caesar dressing. If you don’t have it on hand, you can omit it, but your dressing will be less savory.
Can I make the dressing ahead of time?
Yes! The cashew dressing stores well for up to 5 days in the refrigerator. Give it a quick stir or shake before using as it might thicken slightly when chilled.
What if I don’t have a high-speed blender?
You can still make this dressing in a regular blender or food processor. Just make sure to blend long enough to break down the cashews completely, adding water gradually to help achieve a creamy texture.
Final Thoughts
If you’re craving a salad that’s fresh, satisfying, and bursting with flavor, the Vegan Caesar Salad with Crispy Chickpeas and Creamy Cashew Dressing Recipe is a winner every time. It’s packed with wholesome ingredients and textures that delight the palate – so dive in, share with friends, and savor every bite of this plant-based gem. I promise it will become one of your go-to salads!
Print
Vegan Caesar Salad with Crispy Chickpeas and Creamy Cashew Dressing Recipe
- Prep Time: 15 minutes (plus 2–4 hours soaking time for cashews)
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This Vegan Caesar Salad with Chickpeas is a nutrient-packed, plant-based twist on the classic Caesar salad. Featuring crispy roasted chickpeas, crunchy croutons, and a creamy, tangy cashew-based dressing, it delivers satisfying textures and bold flavors without any dairy or animal products. Perfect for a healthy lunch or light dinner, this recipe is easy to prepare and designed to please vegans and non-vegans alike.
Ingredients
Roasted Chickpeas
- 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
Salad
- 6 cups chopped romaine lettuce
- 1½ cups croutons (store-bought or homemade)
- 3 tablespoons nutritional yeast
- Freshly ground black pepper, to taste
Vegan Caesar Dressing
- ½ cup raw cashews (soaked for 2–4 hours and drained)
- ¼ cup water
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon capers
- 1 tablespoon olive oil
- 1 clove garlic
- 1 teaspoon soy sauce or tamari
- ¼ teaspoon salt
Instructions
- Roast the Chickpeas: Preheat your oven to 400°F (200°C). Spread the drained and dried chickpeas evenly on a baking sheet. Drizzle with olive oil and sprinkle garlic powder, smoked paprika, and salt. Toss to coat well. Roast in the oven for 25–30 minutes, shaking the pan halfway through to ensure even crisping.
- Prepare the Dressing: While the chickpeas roast, combine the soaked and drained cashews, water, lemon juice, Dijon mustard, capers, olive oil, garlic, soy sauce or tamari, and salt in a high-speed blender. Blend until completely smooth and creamy. Add a splash more water if needed to reach your desired dressing consistency.
- Assemble the Salad: In a large bowl, toss the chopped romaine lettuce with half of the prepared dressing to lightly coat the leaves.
- Add Toppings: Add the croutons, roasted chickpeas, and nutritional yeast to the bowl. Toss gently to combine all ingredients evenly.
- Serve: Drizzle additional dressing over the salad as desired. Season with freshly ground black pepper to taste and serve immediately for the best texture and flavor.
Notes
- Store any leftover dressing in an airtight container in the refrigerator for up to 5 days.
- For an even crispier texture, you can air-fry the chickpeas instead of roasting them in the oven.
- Adjust the amount of lemon juice or mustard in the dressing to your taste preference.
- Use gluten-free croutons if you require a gluten-free salad.
- Soaking cashews overnight will yield an even creamier dressing.
