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Vegan Caesar Salad with Chickpeas

A plant-based twist on the classic Caesar salad featuring crispy roasted chickpeas, crunchy romaine, and a creamy, garlicky vegan dressing—perfect for a light, protein-packed meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 240 kcal

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.

Nutrition

Serving: 1peopleCalories: 240kcalCarbohydrates: 20gProtein: 7gFat: 14gSaturated Fat: 2gSodium: 380mgFiber: 5gSugar: 2g
Keyword Chickpeas, Plant-based, Vegan Caesar Salad, Vegan Lunch
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