Creamy Vegan Caesar Salad with Crispy Chickpeas

This Vegan Caesar Salad is crunchy and tangy, made with crisp romaine lettuce, crunchy roasted chickpeas and a simple vegan caesar salad dressing with tahini.

Course Appetizer, Salad, Side Dish

Cuisine American, gluten-free, grain-free, soy-free, sugar-free

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 153kcal

Author Hannah Sunderani

Ingredients

Crunchy Roasted Chickpeas (Croutons)

2 cups canned cooked chickpeas
3 tbsp olive oil
1/4 tsp sea salt
pinch pepper

Caesar Salad

1 head romaine lettuce (1.5 lb/680 g), chopped
1 batch Vegan Caesar Dressing
1/3 cup vegan parmesan cheese (optional)

US Customary - Metric

Instructions

Make the crunchy roasted chickpeas: Pre-heat oven to 400F/200C. Line a baking sheet with parchment paper. Pat the chickpeas very dry and toss into a medium bowl with the olive oil, sea salt and pepper. Toss to combine. Pour the seasoned chickpeas onto the baking sheet and roast until crunchy and golden, 30 to 35 minutes. Stir after 20 minutes for an even bake. Let cool.
In a large mixing bowl, add the romaine lettuce and pour in 1 batch of the Vegan Caesar Dressing. Toss to combine. Sprinkle with vegan parmesan cheese (optional) and toss again. Transfer the salad to a serving bowl and sprinkle with the crunchy roasted chickpeas.

Video

Notes

Roasted chickpeas can be replaced with 1 cup store-bought roasted chickpeas, or 1 cup of croutons. (Croutons will make this recipe no longer gluten-free and grain-free).

Get the recipe for my Vegan Caesar Dressing.

Nutritional information is a rough estimate.

Nutrition