Vegan Caesar Salad With Crisp Chickpeas

Why You’ll Love This Recipe

I love how this salad captures everything I enjoy about Caesar salads while staying completely vegan. The dressing is rich and garlicky, and the crispy chickpeas make it feel hearty and satisfying. It’s easy to whip up in about 25 minutes, and it makes a great lunch, side, or light dinner. Plus, the components can be prepped ahead, so it’s a go-to recipe for busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Raw cashews (soaked)

• Garlic

• Dijon mustard

• White miso paste

• Caper brine (from a jar of capers)

• Lemon juice

• Olive oil

• Salt and pepper

• Romaine lettuce (or another sturdy green)

• Chickpeas (canned or cooked)

• Bread (for croutons)

• Optional: nutritional yeast, vegan Parmesan, black pepper

Directions

1. I begin by soaking the cashews in hot water for 15–20 minutes to soften them for blending.

2. While the cashews soak, I roast the chickpeas: I pat them dry, toss them with olive oil, salt, and pepper, and roast them in a 425°F oven for about 20 minutes until they’re golden and crisp.

3. I also tear my bread into bite-sized pieces, toss with olive oil, and toast them on a baking sheet in the same oven until golden and crunchy.

4. For the dressing, I drain the cashews and blend them with garlic, Dijon mustard, miso paste, caper brine, lemon juice, and a bit of water until smooth and creamy. I season with salt and pepper to taste.

5. I tear the romaine into bite-sized pieces, place them in a large bowl, and toss with the dressing until well coated.

6. I top the salad with the roasted chickpeas and croutons just before serving to keep everything crisp.

Servings and timing

This recipe makes about 4 servings and takes approximately 25 minutes from start to finish, including prep and cooking time.

Variations

I sometimes swap in kale or baby spinach for the romaine when I want a sturdier or more nutrient-dense green. For extra flavor, I sprinkle in nutritional yeast or vegan Parmesan. I also like to add sliced avocado or roasted veggies like cauliflower or sweet potatoes for a heartier meal.

storage/reheating

I store leftover components separately to keep everything fresh. The dressing keeps in the fridge for up to 5 days in an airtight container. The roasted chickpeas are best eaten fresh but can be stored at room temperature in a sealed container for a day or two. If they lose their crunch, I re-crisp them in the oven for a few minutes.

FAQs

Can I use another nut instead of cashews?

Yes, I sometimes use soaked almonds or macadamia nuts, but cashews blend the smoothest and give the best creamy texture.

How do I make the dressing if I don’t have a high-speed blender?

I soak the cashews longer (up to 2 hours or overnight) and blend in a food processor. The dressing may be slightly less smooth but still delicious.

Are canned chickpeas okay to use?

Absolutely. I drain and rinse them well, then dry them thoroughly before roasting for the best crispiness.

What’s the best bread for homemade croutons?

I use whatever I have—sourdough, baguette, or whole grain all work well. I tear it by hand for a rustic texture.

Can I make this salad ahead of time?

I prep the dressing, roast the chickpeas and croutons, and wash the greens in advance, but I assemble it just before eating to keep everything crisp and fresh.

Conclusion

This vegan Caesar salad with crisp chickpeas has become one of my favorite go-to salads. It hits every note I want in a Caesar—creamy, tangy, crunchy—and proves that plant-based eating can be just as satisfying as the classic. Whether I serve it as a side or a meal on its own, it’s a bold, flavorful dish I never get tired of.

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