If you love the classic Caesar salad but want a fresh, plant-based twist, this Vegan Caesar Salad with Chickpeas is about to become your new favorite. Imagine crisp romaine lettuce tossed in a creamy, garlicky vegan Caesar dressing, topped with crunchy roasted chickpeas that add both texture and protein. This salad is perfect for a quick lunch, a light dinner, or even a side dish that impresses guests without any dairy or anchovies in sight. You’ll love how easy this is to whip up—and how satisfying it tastes!
Why You’ll Love This Vegan Caesar Salad
This recipe ticks all the boxes: it’s completely plant-based, packed with protein and fiber thanks to chickpeas, and bursting with flavor from a homemade dairy-free Caesar dressing. The dressing itself is creamy and rich without any eggs, and the roasted chickpeas bring that irresistible crunch usually missing from vegan salads. Plus, it’s naturally gluten-free if you keep an eye on your ingredients, and meal-prep friendly if you want to make your week easier.
Ingredients
Here’s everything you need to bring this salad to life. A quick tip: always use fresh, crisp romaine lettuce for the best texture and flavor. If you prefer, you can swap it for kale or a mix of hearty greens for a twist.
For the salad:
- 1 large head of romaine lettuce, chopped into bite-sized pieces
- 1 (15 oz) can of chickpeas, drained, rinsed, and patted dry
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional, but adds a lovely smoky depth)
- Salt and freshly ground black pepper, to taste
For the vegan Caesar dressing:
- 1/2 cup raw cashews, soaked for at least 2 hours (or use vegan mayo for convenience)
- Juice of 1 lemon (fresh is best!)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon capers or a splash of pickle brine (this adds that perfect salty, umami kick)
- 2 tablespoons nutritional yeast (gives the dressing a cheesy, savory flavor)
- 1/4 to 1/3 cup water, to thin the dressing to your desired consistency
- Salt and freshly ground black pepper, to taste
Optional toppings:
- Vegan Parmesan cheese for a cheesy finish
- Fresh herbs like parsley or chives for a bright note
- Lemon wedges for an extra zesty squeeze
Instructions
1. Roast the Chickpeas
Preheat your oven to 400°F (200°C). While it heats, toss your chickpeas with olive oil, garlic powder, smoked paprika (if using), salt, and pepper. Make sure they’re evenly coated—this helps them get golden and crispy. Spread them out on a baking sheet lined with parchment paper and roast for 25–30 minutes, shaking or stirring halfway through to ensure even crisping. The chickpeas will be delightfully crunchy and make a perfect crouton substitute.
2. Make the Creamy Vegan Caesar Dressing
If you soaked cashews, drain them and add to a blender with lemon juice, Dijon mustard, garlic, capers, nutritional yeast, salt, and pepper. Blend until silky smooth. Slowly add water to reach your preferred thickness—some like it thick and creamy, others prefer it a bit more pourable. Taste and adjust seasonings as you go. If you’re using vegan mayo instead, simply whisk it with the other ingredients until combined.
3. Assemble the Salad
In a large bowl, toss the chopped romaine with the vegan Caesar dressing until every leaf is luxuriously coated. Add the roasted chickpeas on top, and sprinkle with vegan Parmesan and fresh herbs if you’re using them. Finish with a fresh squeeze of lemon juice to brighten the flavors even more.
Serving Suggestions
This salad stands beautifully on its own as a light, satisfying meal. But you can also jazz it up to make it heartier and even more delicious:
- Add creamy avocado slices for a luscious texture and healthy fats.
- Toss in some cherry tomatoes or crisp cucumber slices for freshness and color.
- Grill some tofu or tempeh cubes and add on top for an extra protein boost.
- Swap romaine for kale or mixed greens if you want more robust greens that hold up well to dressing.
You’ll find this salad a crowd-pleaser at potlucks, weeknight dinners, or anytime you want something that feels both healthy and indulgent.
Tips and Tricks for Perfect Vegan Caesar Salad
- Pat chickpeas dry: Moisture is the enemy of crunch, so be sure to dry your chickpeas well before roasting.
- Soak cashews if possible: Soaking makes your dressing smoother and creamier, but if you’re short on time, a high-speed blender can often handle raw cashews without soaking.
- Use fresh lemon juice: It really brightens the dressing and balances the richness beautifully.
- Make chickpeas ahead: You can roast chickpeas a day or two in advance and store them in an airtight container to save time.
- Keep components separate: For meal prep, store dressing and chickpeas separately and toss everything together just before eating to keep it crisp.
Storage and Reheating
Store any leftover roasted chickpeas in an airtight container at room temperature for up to three days. The salad greens are best kept separately and combined right before serving to avoid wilting. The vegan Caesar dressing will keep fresh in the fridge for up to five days. This makes it easy to prepare in advance and enjoy a quick, nutritious meal whenever you want.
Frequently Asked Questions
Can I use canned chickpeas without roasting?
Yes, but roasting adds a fantastic crunch and deeper flavor. If you’re in a rush, pan-frying them with a little oil and seasoning also works great.
Is this salad gluten-free?
Absolutely! Just ensure your vegan Parmesan and dressing ingredients are gluten-free, and avoid adding croutons unless they’re gluten-free too.
What can I use instead of cashews in the dressing?
Vegan mayo or silken tofu can make a creamy alternative if you have a nut allergy or want a quicker option.
Can I use bagged romaine lettuce?
Yes, just make sure it’s fresh and crisp for the best texture.
How long do roasted chickpeas stay crunchy?
They’re crispiest the same day, but if stored well, they can keep their crunch for up to 2-3 days.
Final Thoughts
This Vegan Caesar Salad with Chickpeas combines all the classic flavors you love with a fresh, plant-based makeover. The creamy, garlicky dressing paired with crunchy chickpeas and crisp romaine makes it a satisfying, nutritious meal that’s quick and easy to prepare. Whether you’re vegan or just looking to add more delicious veggies to your plate, this salad will quickly become a favorite in your kitchen. Give it a try—you won’t be disappointed!
Vegan Caesar Salad with Chickpeas
Ingredients
- 1 large head romaine lettuce, chopped
- 1 15 oz can chickpeas, drained and patted dry
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- salt and black pepper, to taste
- 1/2 cup raw cashews, soaked (or use vegan mayo)
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 1 tablespoon capers or splash of pickle brine
- 2 tablespoons nutritional yeast
- 1/4 cup water, or as needed to thin dressing
- 1/4 cup vegan Parmesan cheese (optional)
- 1/2 lemon juice, for serving (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread chickpeas on the baking sheet and roast for 25–30 minutes, shaking halfway through, until golden and crispy.
- In a blender, combine soaked cashews (or vegan mayo), lemon juice, Dijon mustard, garlic, capers or brine, nutritional yeast, salt, pepper, and water. Blend until creamy. Adjust consistency if needed.
- Place chopped romaine lettuce in a large bowl and toss with the vegan Caesar dressing until well coated.
- Top with roasted chickpeas, sprinkle with vegan Parmesan if using, and drizzle with lemon juice before serving.
