Description
This Vegan Caesar Salad with Chickpeas is a delicious and healthy plant-based twist on the classic Caesar salad. Featuring crispy roasted chickpeas, crunchy croutons, and a creamy vegan Caesar dressing made from cashews, this recipe is perfect for a light lunch or dinner. Packed with flavor and nutrition, it is dairy-free, vegan, and easy to prepare.
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 Chickpeas: Preheat the oven to 400°F (200°C). Spread the drained and dried chickpeas on a baking sheet. Drizzle with olive oil and toss to coat. Sprinkle garlic powder, smoked paprika, and salt over them. Roast for 25–30 minutes, shaking or stirring halfway through, until they are crispy and golden brown.
- Prepare 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 smooth and creamy. Add a splash of water if the dressing is too thick to reach the desired consistency.
- Toss Salad: In a large bowl, add the chopped romaine lettuce and toss it with half of the prepared dressing until evenly coated.
- Assemble: Add the croutons, roasted chickpeas, and nutritional yeast to the salad bowl. Drizzle with the remaining dressing as desired and season with freshly ground black pepper to taste.
- Serve: Serve the salad immediately to enjoy the crisp textures and fresh flavors.
Notes
- Store extra dressing in the refrigerator for up to 5 days.
- You can air-fry the chickpeas for an even crispier texture if preferred.
