Description
A fresh and satisfying plant-based twist on the classic Caesar salad, featuring crisp romaine, crunchy chickpeas, and a tangy vegan dressing.
Ingredients
Units
Scale
- 1 head romaine lettuce, chopped (about 6 cups)
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil (for chickpeas)
- Salt & pepper, to taste
- 1 cup vegan croutons
- 1/3 cup vegan Parmesan-style shavings
- Dressing:
- 1/2 cup vegan mayonnaise
- 2 tablespoons unsweetened plant-based milk (soy or almond)
- 1–2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon capers, drained and finely chopped
- 1 garlic clove, minced
- 1 teaspoon vegan Worcestershire sauce
- Salt & freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, shaking halfway, until crispy.
- While chickpeas roast, make the dressing: whisk together vegan mayo, plant-based milk, lemon juice, Dijon mustard, chopped capers, minced garlic, and vegan Worcestershire until smooth. Season to taste.
- In a large bowl, combine chopped romaine, roasted chickpeas, vegan croutons, and vegan Parmesan shavings.
- Drizzle dressing over salad and toss gently until everything is coated.
- Serve right away, optionally garnished with extra vegan Parmesan and a lemon wedge.
Notes
- Check chickpeas halfway through roasting to prevent burning—they can go from crispy to charred quickly.
- Make dressing a day ahead to allow flavors to meld; stir before using.
- For extra protein, add grilled tofu or tempeh.
- Vegan croutons can be substituted with homemade using cubed bread tossed in olive oil and garlic powder, baked until golden.
Nutrition
- Serving Size: 1 salad portion (approx. 3 cups)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg