Description
This Vegan Caesar Salad has all the great flavors of a Caesar salad but is completely vegan! It’s so delicious and great for a side salad or light lunch!
Ingredients
Scale
- 4 cups torn or diced romaine lettuce leaves
- 2 cups thinly sliced Dino kale
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 teaspoons olive oil
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 2 cups croutons, homemade or storebought
- 1/2 cup parmesan shards, I used vegan parmesan
Vegan Caesar Dressing:
- 3/4 cups tahini
- 3/4 cup warm water
- 1/2 cup nutritional yeast
- 3 cloves garlic
- Juice of 1 large lemon
- Scant 1 tablespoon dijon mustard
- 1 tablespoon capers
- 2 teaspoons juice from capers jar
- 3 teaspoons light yellow miso paste
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon black pepper, I like to use cracked black pepper
Instructions
- Make your croutons, or you can use store-bought croutons!
- Prepare your vegan caesar dressing by adding all the dressing ingredients to a blender and blending until a creamy dressing has formed.
- Next, roast your chickpeas. Drain and rinse the chickpeas and then pat them dry. Place them on a baking sheet and toss with olive oil and spices. Bake until chickpeas are nice and crispy, 15-20 minutes. Let cool a little bit before you add them to the salad.
- Start assembling the salad by thoroughly washing your lettuce and kale and ripping it or chopping it up into bite size pieces. Traditionally Caesar salad uses whole leaves of lettuce but you could also do a chopped version if you like. I like to cut the kale pretty thinly since it is a little tougher than the romaine lettuce.
- Add your lettuce and kale to a large bowl. Pour your dressing over and then use a wooden spoon, or your hands, to mix well. You want to make sure that all the lettuce and kale is equally coated with the dressing. Some salads I just pour the dressing right on top at the end but with a Caesar salad it’s important to make sure the dressing is completely incorporated into the salad.
- Add in the croutons, chickpeas and parmesan cheese and gently toss everything together. I like to serve mine with a little extra cracked black pepper on top and a squeeze of fresh lemon juice.
- You could also put a serving of lettuce into a bowl and then top with desired amount of croutons and chickpeas.
Notes
Dressing recipe makes more dressing than you will probably need for your salad. I used about a cup but you can use more or less if you like.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Salad, Vegan
- Method: Oven
- Cuisine: American
