Description
A delicious twist on the classic Caesar, this Creamy Vegan Caesar Salad features crisp romaine, crunchy roasted chickpeas, and a rich tahini Caesar dressing that’s dairy-free and full of flavor.
Ingredients
Units
Scale
- 1 large head romaine lettuce, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon capers
- 1 teaspoon maple syrup
- 1 clove garlic, minced
- 2–4 tablespoons water (to thin dressing)
- 2 tablespoons nutritional yeast (optional, for cheesy flavor)
- Croutons (optional, for serving)
Instructions
- Preheat oven to 400°F (200°C). Pat chickpeas dry with a towel.
- Toss chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet.
- Roast for 25–30 minutes, shaking halfway, until crispy. Set aside to cool.
- In a small blender or bowl, combine tahini, lemon juice, mustard, capers, maple syrup, garlic, nutritional yeast (if using), and water. Blend or whisk until smooth and creamy. Add more water to reach desired consistency.
- In a large bowl, toss chopped romaine with dressing until coated.
- Top with roasted chickpeas and croutons if using. Serve immediately.
Notes
- Roasted chickpeas can be made in advance and stored in an airtight container.
- Add grilled tofu or tempeh for a protein boost.
- The dressing keeps in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg