Vegan Roasted Chickpea Caesar (Printer View)

Plant-based Caesar salad topped with crunchy roasted chickpeas and creamy cashew dressing.

# Components:

→ Roasted Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon sea salt
06 - 1/4 teaspoon black pepper

→ Cashew Caesar Dressing

07 - 3/4 cup raw cashews, soaked for 2-4 hours and drained
08 - 1/3 cup water
09 - 2 tablespoons lemon juice
10 - 1 tablespoon Dijon mustard
11 - 1 tablespoon capers
12 - 2 teaspoons white miso paste
13 - 2 teaspoons nutritional yeast
14 - 1 clove garlic
15 - 1/4 teaspoon sea salt
16 - 1/4 teaspoon black pepper

→ Salad Base

17 - 2 medium heads romaine lettuce, chopped
18 - 1/4 cup vegan Parmesan, optional
19 - Freshly ground black pepper to taste
20 - 1 cup cherry tomatoes, halved, optional
21 - Thinly sliced red onion, optional

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry with a clean towel. In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on prepared baking sheet.
03 - Roast for 20-25 minutes, shaking halfway through, until golden and crispy. Remove from oven and let cool slightly.
04 - Combine soaked cashews, water, lemon juice, Dijon mustard, capers, miso paste, nutritional yeast, garlic, salt, and pepper in a high-speed blender. Blend until smooth and creamy, scraping down sides as needed. Adjust seasoning or consistency with additional water as desired.
05 - In a large bowl, toss chopped romaine lettuce with sufficient cashew dressing to coat evenly.
06 - Top dressed lettuce with roasted chickpeas, vegan Parmesan, and optional vegetables. Finish with freshly ground black pepper to taste.
07 - Serve immediately while chickpeas retain crispness.

# Expert Advice:

01 -
  • The cashew dressing is so creamy you won't miss the dairy, and it tastes even better than traditional Caesar once you understand how the miso and capers create that savory depth.
  • Roasted chickpeas are addictively crispy-crunchy, way more interesting than plain croutons, and they make this salad feel like a complete meal rather than just a side.
  • It comes together in under 45 minutes, and everything can be prepped ahead so you're only assembling when hunger strikes.
02 -
  • If your dressing looks too thick when you first blend it, add water one tablespoon at a time until it coats the back of a spoon without being soup; this is the most common mistake and it's an easy fix once you know it's coming.
  • Assemble the salad components separately if you're making it more than an hour ahead—wet lettuce and softened chickpeas will ruin the whole experience, so timing your assembly is everything.
03 -
  • If you're feeding people who are skeptical about vegan food, don't tell them until they've eaten it; the absence of familiar animal products is invisible when the food tastes this good.
  • Soak your cashews the night before if you can, since it's one less thing rushing you on cooking day, and the dressing will blend even more effortlessly.
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