Description
This Vegan Caesar Salad with Chickpeas offers a delicious and nutritious twist on a classic favorite, featuring crunchy roasted chickpeas, creamy vegan dressing made from cashews or tahini, and fresh romaine lettuce. Perfect for a light lunch or side dish, it’s packed with flavor and plant-based goodness.
Ingredients
Scale
Salad
- 1 large head romaine lettuce, chopped
- 1 cup roasted chickpeas (see instructions below)
- ½ cup vegan croutons (optional)
- 2 tbsp vegan parmesan (optional)
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
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
Instructions
- Roast the Chickpeas: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Dry the rinsed chickpeas thoroughly with a kitchen towel to ensure they roast properly and become crispy.
- Season Chickpeas: Transfer the chickpeas to a mixing bowl and toss them with olive oil, smoked paprika, garlic powder, and a pinch of salt until they are evenly coated.
- Roast: Spread the chickpeas in a single layer on the prepared baking sheet. Roast for 25-30 minutes, shaking the pan halfway through to ensure even cooking. Remove when the chickpeas are golden and crispy.
- Prepare the Dressing: If using cashews, soak them in water for 4 hours or boil for 10 minutes, then drain and rinse. Combine the cashews or tahini, nutritional yeast, lemon juice, Dijon mustard, garlic, vegan Worcestershire sauce, and water in a blender.
- Blend Dressing: Blend the ingredients until smooth and creamy. Add more water to reach your desired dressing consistency. Taste and season with salt and pepper, adjusting flavors as needed.
- Assemble the Salad: In a large salad bowl, place the chopped romaine lettuce. Drizzle the vegan Caesar dressing over the lettuce and toss gently until the leaves are evenly coated.
- Add Toppings: Top the dressed lettuce with the roasted chickpeas, vegan croutons if using, and sprinkle with vegan parmesan to add texture and flavor.
- Serve: Serve immediately to enjoy the crisp freshness and creamy dressing at their best.
Notes
- Soaking cashews softens them for a creamy dressing; boiling is a faster alternative.
- To make this salad gluten-free, ensure vegan croutons are gluten-free or omit them.
- For extra crunch, toast your own vegan croutons with garlic and olive oil.
- Adjust seasoning in the dressing to suit your taste preference.
- Store leftover dressing in an airtight container in the fridge for up to 3 days.
