vegan Caesar salad
Caesar Salad with Chickpea Croutons
Print Recipe
Vegan Caesar salad with creamy, briny, lemon-y, and tangy dressing, savory Parmesan “cheese”, and crunchy chickpea croutons. This recipe is adapted from MyVega.
Servings Prep Time
4-6 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
30 minutes
vegan Caesar salad
Caesar Salad with Chickpea Croutons
Print Recipe
Vegan Caesar salad with creamy, briny, lemon-y, and tangy dressing, savory Parmesan “cheese”, and crunchy chickpea croutons. This recipe is adapted from MyVega.
Servings Prep Time
4-6 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
30 minutes
Ingredients
Chickpea Croutons
  • 1 15-ounce can chickpeas**
  • 1 tsp. olive oil
  • 1/2 tsp. fine sea salt
Caesar Dressing
  • 1/2 cup raw cashews, soaked*
  • 1/4 cup water
  • 2 1/2 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 1/2 Tbsp. dijon mustard
  • 3 tsp. capers
  • 1/2 tsp. garlic powder
  • 1/2 tsp. fine sea salt
Parmesan “Cheese”
  • 1/2 cup raw cashews
  • 2 Tbsp. nutritional yeast
  • 1/2 tsp. fine sea salt
  • 1/4 tsp. garlic powder
Salad (Leafy Greens)
  • 2 heads romaine lettuce
  • 1 bunch dino kale
Servings: people
Instructions
Chickpea Croutons
  1. Preheat oven to 400°F/205°C
  2. Drain and rinse the chickpeas. Dry them thoroughly using a kitchen towel or a paper towel. Place them on a baking sheet, drizzle on the oil, and sprinkle the salt. Using your hands, toss and coat. Roast the chickpea for 20 minutes, then gently roll them around in the baking sheet and roast for another 10 or 15 minutes, until golden brown. The chickpeas will firm up as they cool.
Caesar Dressing
  1. In a high-speed blender, add the soaked and drained cashews, water, olive oil, lemon juice, mustard, capers, garlic powder, and salt. Blend on high until all ingredients are pureed. You might have to scrape down the pitcher a few times.
Parmesan “Cheese”
  1. In a food processor, add the cashews, nutritional yeast, salt and garlic powder. Pulse all the ingredients until finely chopped. It should look like a fine meal.
Salad (Leafy Greens)
  1. Wash the romaine lettuce and kale thoroughly. Destem the kale. Then chop both the kale and the romaine into desired pieces.
Assemble
  1. In a large bowl, add the chopped romaine lettuce and kale. Pour in the dressing and mix until all the leafy greens are well coated. Top the salad with the chickpea croutons and vegan Parmesan cheese. Serve immediately.
Recipe Notes

*Soak the cashews in water overnight or for at least a couple of hours.
** 1 can of chickpeas equals about 1 1/2 cups cooked chickpeas