Description
This vegan Caesar salad is crisp, creamy, tangy, and packed with classic Caesar flavor without dairy, eggs, or anchovies. Perfect as a healthy lunch, light dinner, or plant-based side dish.
Ingredients
2 romaine hearts, chopped
1 cup sourdough bread, cubed
1 cup chickpeas, drained and dried
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon salt
Freshly cracked black pepper
Lemon wedges for serving
For the vegan Caesar dressing
1/2 cup vegan mayonnaise or soaked cashews
2 tablespoons nutritional yeast
1 tablespoon Dijon mustard
1 tablespoon capers
2 tablespoons fresh lemon juice
1 garlic clove
1 teaspoon white miso or tamari
2 to 4 tablespoons water
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
For the vegan parmesan
1/4 cup cashews or sunflower seeds
1 tablespoon nutritional yeast
1/4 teaspoon garlic powder
1/4 teaspoon salt
Instructions
Preheat oven to 400°F (200°C).
Toss chickpeas with olive oil, garlic powder, smoked paprika, and salt.
Spread on a baking sheet and roast 20–25 minutes until crispy.
Toss bread cubes with a little olive oil and bake 10–12 minutes until golden and crunchy.
Blend dressing ingredients until smooth and creamy.
Pulse vegan parmesan ingredients in a food processor until crumbly.
Wash and dry romaine thoroughly and chop into bite-sized pieces.
Add romaine to a large bowl and toss lightly with vegan Caesar dressing.
Top with roasted chickpeas, croutons, vegan parmesan, and cracked black pepper.
Serve immediately with lemon wedges.
Notes
Use very cold and very dry romaine for the best crunch.
Add dressing gradually to avoid soggy lettuce.
For gluten-free Caesar salad use gluten-free bread or extra roasted chickpeas.
For nut-free dressing replace cashews with sunflower seeds.
Add roasted tofu or white beans for extra protein.