Vegan Caesar Salad With Crispy Chickpeas

Published Jan. 9, 2020 | Vegan, Plant-Based Salad

Prep & Cook Time

• Total Time: 25 minutes

• Prep Time: 5 minutes

• Cook Time: 20 minutes

Ingredients

Salad Base

• ½ small loaf crusty bread (e.g., sourdough), torn into 1-inch pieces (≈2 cups)

• 1 (14-ounce) can chickpeas, drained, rinsed, and thoroughly dried

• 1 large bunch lacinato kale, stems removed, roughly chopped (≈4 cups)

• 1 large head romaine lettuce, roughly chopped (≈6 cups)

• 1 snack-size (2×3-inch) sheet roasted nori, crumbled (optional)

• Kosher salt and freshly ground black pepper (to taste)

Dressing

• 1 cup whole (unroasted) cashews

• ¼ cup extra-virgin olive oil

• 2 teaspoons brine from a jar of capers

• 1 teaspoon Dijon mustard

• 1 teaspoon white miso paste

• 3 garlic cloves

• ¼ cup fresh lemon juice (from 1–2 lemons)

• ¼ cup nutritional yeast, plus extra for serving

• ¾ teaspoon kosher salt (plus more for seasoning)

• ½ teaspoon freshly ground black pepper (plus more for serving)

• ¾ cup water

Instructions

Step 1: Roast Croutons & Crispy Chickpeas

Preheat oven to 400°F (200°C). Line two medium baking sheets with parchment paper.

• Croutons: Toss bread with 2 tablespoons olive oil, then season with salt and pepper. Spread in a single layer and roast for 10–12 minutes, flipping halfway, until golden-brown and crisp.

• Chickpeas: Toss dried chickpeas with remaining 2 tablespoons olive oil, salt, and pepper. Spread in a single layer and roast for 20 minutes, stirring at 10 minutes, until deeply golden and crunchy.

Set both aside on a plate.

Step 2: Make the Creamy Caesar Dressing

While roasting, prepare the dressing:

• In a high-speed blender, add all dressing ingredients (cashews, olive oil, caper brine, mustard, miso, garlic, lemon juice, nutritional yeast, salt, pepper, and water).

• Blend on high for 3–4 minutes, scraping down the sides with a spatula every 1–2 minutes to ensure smoothness. The dressing should be thick, creamy, and pourable (≈1½ cups).

• Transfer to an airtight container and chill until needed (it thickens slightly when cold).

Step 3: Assemble the Salad

• In a large bowl, add chopped kale and dressing. Massage the kale with your hands for 1–2 minutes until slightly softened (releases enzymes and tenderizes).

• Add romaine lettuce, roasted croutons, and half the chickpeas. Toss to coat, then season with salt and pepper.

• Sprinkle with extra nutritional yeast, then top with remaining chickpeas and a final grind of black pepper. Serve immediately.

Chef’s Tips

• Creamy Dressing Hack: Soak cashews in warm water for 20 minutes (or overnight) before blending for ultra-smooth texture. No soaking needed with high-power blenders (e.g., Vitamix).

• Crispy Chickpeas: Pat chickpeas dry with paper towels before roasting to prevent sogginess.

• Umami Boost: Add ¼ teaspoon garlic powder or umami seasoning to the chickpeas and croutons during roasting for a richer “anchovy-like” flavor.

• Kale Alternative: Skip kale and use 10 cups shredded romaine for a milder base.

User Comments

“The best vegan caesar dressing I’ve ever tasted. I’ll keep this in my fridge constantly.” — A non-vegan user who swapped anchovies for umami seasoning.

“Added Chinese black vinegar for depth—dressing exceeded expectations!” — A curious experimenter.

“Skip kale, use extra romaine, and swap oil for spray to save calories. Guests loved it!” — A party host.

Enjoy this crispy, creamy vegan classic—no anchovies required! 🥗