Description
A creamy and satisfying vegan twist on the classic Caesar salad, featuring crunchy roasted chickpeas and a rich tahini-based dressing.
Ingredients
Units
Scale
- 1 large head of romaine lettuce, chopped
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp capers
- 1 clove garlic, minced
- 2 tbsp nutritional yeast
- 2–4 tbsp water (to thin dressing)
- Optional: croutons or vegan parmesan for topping
Instructions
- Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, shaking halfway, until crispy.
- In a blender or food processor, combine tahini, lemon juice, Dijon mustard, capers, garlic, nutritional yeast, and 2 tbsp water. Blend until smooth, adding more water to reach desired dressing consistency.
- Chop romaine lettuce and place in a large salad bowl.
- Once chickpeas are roasted and cooled slightly, add to the salad.
- Drizzle dressing over the salad and toss to coat evenly.
- Top with optional croutons or vegan parmesan if desired. Serve immediately.
Notes
- Roasted chickpeas can be made ahead and stored in an airtight container.
- Adjust water in dressing for thicker or thinner consistency.
- Use kale or mixed greens as a substitute for romaine if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg