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Vegan Caesar Salad With Crisp Chickpeas

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This Vegan Caesar Salad With Crisp Chickpeas delivers all the creamy, crunchy, and savory elements of a classic Caesar without the dairy, eggs, or anchovies. Featuring a bold cashew-based dressing and crispy roasted chickpeas, this plant-based Caesar is satisfying, flavorful, and perfect for lunch, dinner, or meal prep.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Roasting, Blending
  • Cuisine: American
  • Diet: Vegan

Ingredients

1/2 cup raw cashews (soaked)

1 clove garlic

1 tsp Dijon mustard

1 tsp white miso paste

1 tbsp caper brine

2 tbsp lemon juice

2 tbsp olive oil

Salt and pepper to taste

1 large head romaine lettuce (or another sturdy green)

1 can chickpeas (drained, rinsed, and patted dry)

2 slices bread (torn into bite-sized pieces)

Optional: Nutritional yeast, vegan Parmesan, black pepper

Instructions

Soak cashews in hot water for 15–20 minutes.

While soaking, pat dry the chickpeas, toss with olive oil, salt, and pepper, and roast at 425°F for 20 minutes until crisp.

Tear bread into bite-sized pieces, toss with olive oil, and toast in the oven until golden and crunchy.

Blend soaked cashews with garlic, Dijon mustard, miso, caper brine, lemon juice, and water until smooth. Season with salt and pepper.

Tear romaine into pieces and toss with the dressing until evenly coated.

Top with roasted chickpeas and croutons just before serving.

Notes

Swap romaine with kale or baby spinach for a nutrient-dense variation.

Add avocado or roasted veggies for a heartier version.

Sprinkle with nutritional yeast or vegan Parmesan for extra umami.

Store dressing separately; re-crisp chickpeas in the oven if needed.

Cashews yield the smoothest dressing, but almonds or macadamias can be used.

Nutrition

Find it online: https://juliameals.com/vegan-caesar-salad-with-crisp-chickpeas/