Pin There's something truly satisfying about a Caesar salad—that perfect combination of crisp romaine, savory dressing, and crunchy toppings. But this vegan version takes the classic to new heights, replacing traditional croutons with protein-packed roasted chickpeas that bring both nutrition and texture. The creamy cashew dressing delivers all the tangy, umami-rich flavors you'd expect from a Caesar, without any dairy or anchovy. It's a dish that proves plant-based eating can be just as indulgent as it is nourishing.
Pin This recipe transforms humble ingredients into something special. The chickpeas become golden nuggets of flavor after roasting with smoked paprika and garlic powder, while soaked cashews blend into a luxuriously creamy dressing that clings beautifully to each piece of romaine. It's a texture lover's dream—crisp lettuce, crunchy chickpeas, and silky dressing creating the perfect bite every time.
- For the Roasted Chickpeas: 1 can (15 oz / 400 g) chickpeas, drained and rinsed, 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp sea salt, 1/4 tsp black pepper
- For the Cashew Caesar Dressing: 3/4 cup (100 g) raw cashews, soaked for 2–4 hours and drained, 1/3 cup (80 ml) water, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tbsp capers, 2 tsp white miso paste, 2 tsp nutritional yeast, 1 clove garlic, 1/4 tsp sea salt, 1/4 tsp black pepper
- For the Salad: 2 medium heads romaine lettuce, chopped, 1/4 cup (20 g) vegan Parmesan (store-bought or homemade; optional), freshly ground black pepper to taste, (Optional) 1 cup (100 g) cherry tomatoes, halved, (Optional) thinly sliced red onion
- Prepare the chickpeas
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat chickpeas dry with a clean towel. In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast the chickpeas
- Roast chickpeas for 20–25 minutes, shaking halfway through, until golden and crisp. Let cool slightly.
- Make the dressing
- Meanwhile, prepare the cashew dressing: Combine soaked cashews, water, lemon juice, Dijon mustard, capers, miso, nutritional yeast, garlic, salt, and pepper in a high-speed blender. Blend until smooth and creamy, scraping down sides as needed. Adjust seasoning or thin with more water if desired.
- Assemble the salad
- In a large bowl, toss chopped romaine lettuce with enough cashew dressing to coat.
- Add toppings and serve
- Top with roasted chickpeas, vegan Parmesan, and any optional veggies. Finish with extra black pepper to taste. Serve immediately.
For the crispiest chickpeas, make sure to dry them thoroughly before roasting. You can even remove some of the loose skins for extra crunch. The cashews need to be soaked to achieve that creamy texture—if you're short on time, pour boiling water over them and let them sit for 30 minutes instead of the longer soak. The dressing will keep in the refrigerator for up to 5 days, so consider making a double batch to have on hand for quick salads throughout the week.
This versatile recipe welcomes many adaptations. For a nut-free version, substitute sunflower seeds for the cashews in the dressing. Add avocado for extra creaminess, or thinly sliced radishes for more crunch. In summer, grilled corn makes a sweet addition, while roasted sweet potatoes can transform this into a heartier fall meal. For a protein boost beyond the chickpeas, add marinated tofu cubes or tempeh bacon. If you're not strictly vegan, a soft-boiled egg on top works beautifully as well.
Serve this salad as a main course for lunch or a light dinner, perhaps with a slice of crusty bread on the side. It also works well as a starter for a larger meal or as part of a buffet spread. For entertaining, consider setting up a DIY Caesar salad bar with the components separate so guests can build their own. This salad pairs beautifully with a crisp Sauvignon Blanc or a light sparkling water with lemon for a refreshing non-alcoholic option.
Pin This Vegan Roasted Chickpea Caesar Salad proves that plant-based versions of classics can be every bit as satisfying as their traditional counterparts. The combination of crispy chickpeas and creamy cashew dressing creates layers of texture and flavor that might just make this your new favorite salad. Whether you're a committed vegan or simply looking to incorporate more plant-based meals into your routine, this recipe delivers both nutrition and comfort in equal measure—a true modern classic worth adding to your regular rotation.
Recipe Q&A
- → How do I roast chickpeas for optimal crispiness?
Pat chickpeas dry before tossing with olive oil and spices, then spread evenly on a baking sheet. Roast at 400°F (200°C) for 20-25 minutes, shaking halfway to ensure even crispness.
- → What can I use to replace cashews in the dressing?
For a nut-free alternative, substitute soaked sunflower seeds to maintain the creamy texture of the dressing without compromising flavor.
- → Can I prepare components ahead of time?
Yes, roast chickpeas and prepare the dressing in advance, storing separately. Toss with lettuce just before serving to maintain freshness and texture.
- → Which ingredients add depth to the dressing’s flavor?
Dijon mustard, capers, white miso paste, and nutritional yeast contribute to the dressing’s complex, savory profile balancing the creaminess of cashews.
- → Is this dish suitable for gluten-free diets?
Yes, provided croutons are omitted or replaced with gluten-free options, and vegan Parmesan or toppings are verified gluten-free.