Chickpea Caesar Salad with Crispy Capers
This plant-based twist on the classic Caesar features roasted chickpeas in place of croutons and crispy fried capers for a briny salty crunch. The creamy tahini-based dressing ties everything together beautifully without using any dairy or eggs.
A vegan Caesar salad with roasted chickpeas, crispy capers, and a silky tahini Caesar dressing.
Nutrition per serving
Ingredients
main
dressing
topping
Instructions
Roast the Chickpeas
Preheat the oven to 400 degrees F. Pat the chickpeas very dry and toss with 1 tablespoon of olive oil and a pinch of salt. Spread on a baking sheet and roast for 20 minutes until golden and crispy, shaking the pan once halfway through.
Fry the Capers
While the chickpeas roast, heat a small pan over medium-high heat with a thin layer of oil. Add the drained capers and fry for 2 to 3 minutes until they burst open and become crispy. Transfer to a paper towel-lined plate and set aside.
Make the Caesar Dressing
Whisk together the tahini, fresh lemon juice, and Dijon mustard in a small bowl. Add 2 to 4 tablespoons of water and whisk until the dressing reaches a pourable and creamy consistency. Season with salt and pepper to taste.
Assemble the Salad
Place the chopped romaine in a large salad bowl. Drizzle the Caesar dressing over the top and toss to coat every leaf thoroughly. Top with the roasted chickpeas and crispy capers. Serve immediately so the lettuce stays crisp and fresh.
Substitutions
Common mistakes
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