Description
A simple recipe for a flavorful vegan Caesar salad featuring crispy chickpeas instead of croutons.
Ingredients
Scale
- 1 head romaine lettuce, chopped
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 cup vegan mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon capers, minced
- 1 clove garlic, minced
- 1/4 cup nutritional yeast
- 2 tablespoons water (or more for desired consistency)
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the drained chickpeas with olive oil, garlic powder, and salt on a baking sheet.
- Roast for 15 to 20 minutes, shaking the pan halfway through, until crispy. Set aside to cool.
- While chickpeas roast, prepare the dressing. In a small bowl, whisk together the vegan mayonnaise, lemon juice, Dijon mustard, capers, minced garlic, nutritional yeast, and water until smooth. Add more water if you prefer a thinner dressing.
- Season the dressing with black pepper.
- In a large bowl, combine the chopped romaine lettuce and the cooled crispy chickpeas.
- Pour the dressing over the salad and toss gently to coat all the leaves.
- Serve immediately.
Notes
- For extra flavor, you can lightly toast the nutritional yeast in a dry pan for one minute before adding it to the dressing.
- If you do not have capers, you can substitute with 1/2 teaspoon of white miso paste for a similar salty, umami flavor.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Lunch
- Method: Baking and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 12
- Cholesterol: 0
Keywords: vegan caesar salad, chickpea croutons, romaine lettuce, plant-based dressing, easy salad