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
Scale
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.
