Crispy Roasted Chickpea Caesar Salad
This bold vegan Caesar salad replaces croutons and anchovies with impossibly crispy roasted chickpeas that deliver crunch and serious protein in every bite. The creamy cashew-based Caesar dressing ties it all together for a restaurant-worthy experience.
A show-stopping vegan Caesar salad topped with ultra-crispy high-protein roasted chickpeas and rich cashew dressing.
Nutrition per serving
Ingredients
Protein
Vegetables
Dressing
Cooking
Spices
Instructions
Roast the Chickpeas
Preheat your oven to 425 degrees Fahrenheit. Pat the chickpeas completely dry with paper towels, removing as much moisture as possible. Toss with olive oil and garlic powder, spread in a single layer on a baking sheet, and roast for 35 minutes shaking the pan halfway through until deeply golden and crunchy.
Make the Caesar Dressing
Drain the soaked cashews and add them to a blender with capers, 2 tablespoons of caper brine, 3 tablespoons of water, a clove of garlic, and a squeeze of lemon juice. Blend on high for 90 seconds until completely smooth and creamy. Season with salt to taste.
Prepare the Romaine
While the chickpeas roast, wash and thoroughly dry the romaine lettuce. Chop it into large bite-sized pieces and place in a large bowl. Refrigerate until ready to use to keep the leaves crisp and cold.
Assemble and Toss
Add half the Caesar dressing to the chilled romaine and toss to coat every leaf. Pile onto plates and top generously with the hot crispy chickpeas. Drizzle additional dressing over the top and finish with cracked black pepper and optional nutritional yeast.
Substitutions
Common mistakes
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