Chickpea Caesar Salad

vegan, whole food plant-based, easy, healthy, oil-free

Caesar salad, with its elegant simplicity and briny, umami dressing is a perennial favorite, even among self-professed salad haters. It’s come a long way from its steakhouse roots, and this plant-based reinvention might just be its most satisfying evolution yet. Crunchy roasted chickpeas stand in for croutons, delivering a resounding crunch in each leafy bite. With crisp romaine, briny capers, and a sprinkle of hemp seeds, it’s a fresh, hearty dish that feels indulgent and energizing all at once.

Prep Time15

Cook Time45

Total Time1

Servings: servings

Calories: 283kcal

Author: Hannah Kaminsky

Ingredients

Chickpea Croutons

15.5 ounces canned low sodium chickpeas drained
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon salt optional

Casesar Dressing

1/2 cup cooked white beans low sodium
2 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 tablespoon white miso paste
1 tablespoon nutritional yeast
1 teaspoon capers thoroughly drained
1 clove garlic chopped
1/4 teaspoon ground black pepper
3-4 tablespoons water

Salad and Assembly

3 hearts romaine lettuce about 1 1/4 pounds
2 teaspoons capers throughly drained
1 tablespoon hemp seeds

Instructions

Preheat your oven to 350℉ degrees and line a sheet pan with parchment paper.
Place the thoroughly drained chickpeas in a medium bowl and add the onion powder, garlic powder, and salt, if desired. Toss well to evenly coat all the beans with the seasoning. Transfer to your prepared baking sheet and spread them out in one even layer.
Bake for 35 – 45 minutes, stirring every 15 minutes, until dark brown, reduced in size, and are dry to the touch. Remove from the oven and let cool on the sheet.
For the dressing, combine all the ingredients in your blender, starting with 3 tablespoons of water. Blend on high speed until completely pureed and silky smooth. Slowly drizzle in additional water if needed to reach your preferred viscosity.
When you’re ready to assemble your salad, roughly chop the lettuce and spread it out on a large serving platter. Sprinkle evenly with chickpea croutons, capers, and hemp seeds. Serve with the dressing on the side or drizzle it all over. Toss well before enjoying.

Notes

Serving suggestion: Serve it as a side dish or bulk it up with rich chunks of avocado and cubes of smoked tofu to convert it into a show-stopping main course. On the opposite end of the spectrum, consider adding thinly sliced seedless cucumbers and finely diced watermelon to make a light and super refreshing seasonal showcase.

Notes: The chickpea croutons can be made up to two weeks in advance, stored in an airtight container in a dark, cool place.

The dressing formula is exceptionally flexible and easy to adapt to your needs. Depending on what you have on hand, your taste preferences, and budget, try swapping out the white beans for an equal amount of silken tofu, unsweetened vegan yogurt, or other mild cooked beans like pinto, mayocoba, fava beans, or even more chickpeas.

Nutrition