Vegan Roasted Chickpea Caesar (Printer-Friendly)

A fresh salad with crispy roasted chickpeas and creamy cashew dressing for a satisfying, dairy-free twist.

# What You'll Need:

→ Roasted Chickpeas

01 - 1 can (15 ounces) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon sea salt
06 - 1/4 teaspoon black pepper

→ Cashew Caesar Dressing

07 - 3/4 cup raw cashews, soaked for 2 to 4 hours and drained
08 - 1/3 cup water
09 - 2 tablespoons lemon juice
10 - 1 tablespoon Dijon mustard
11 - 1 tablespoon capers
12 - 2 teaspoons white miso paste
13 - 2 teaspoons nutritional yeast
14 - 1 clove garlic
15 - 1/4 teaspoon sea salt
16 - 1/4 teaspoon black pepper

→ Salad

17 - 2 medium heads romaine lettuce, chopped
18 - 1/4 cup vegan Parmesan, optional
19 - Freshly ground black pepper to taste
20 - 1 cup cherry tomatoes, halved, optional
21 - Thinly sliced red onion, optional

# Method:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - 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.
03 - Roast chickpeas for 20 to 25 minutes, shaking halfway through, until golden and crisp. Remove from oven and let cool slightly.
04 - 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 additional water if desired.
05 - In a large bowl, toss chopped romaine lettuce with enough cashew dressing to coat evenly.
06 - Top dressed lettuce with roasted chickpeas, vegan Parmesan, and any optional vegetables. Finish with extra black pepper to taste.
07 - Transfer to serving plates and enjoy while the roasted chickpeas maintain their crispness.

# Expert Suggestions:

01 -
  • Those roasted chickpeas are dangerously addictive and way more interesting than any crouton could ever be.
  • The cashew dressing tastes luxurious and creamy without a drop of dairy, which means you can eat this guilt-free.
  • Everything comes together in under 45 minutes, perfect for when you want something that feels fancy but doesn't demand your entire evening.
02 -
  • Drying the chickpeas is the difference between crispy and chewy—don't rush this step or they'll steam instead of roast.
  • The dressing will seem thick straight from the blender, and that's correct; it'll loosen slightly as it coats the lettuce and sits.
  • Assemble this salad just before eating because the dressing will eventually soften even the crispiest chickpeas if it sits too long.
03 -
  • Taste your dressing before you dress the salad; it's your last chance to adjust seasoning, and it's far easier to fix in the blender than in a bowl full of greens.
  • If you want extra crunch, toss some homemade croutons or store-bought ones onto the salad right before serving—they'll contrast beautifully with the soft dressing and crispy chickpeas.
Return