Vegan Caesar Salad with Chickpea Croutons
This Caesar salad is flavorful, perfectly garlicky and filling. It's made vegan using a tahini dressing, vegan parmesan and chickpea croutons, which also offers a satisfying crunch. Serve it as a side salad or have it as a meal. Either way, this salad is sure to be a crowd pleaser!
Servings 6 as a side dish
Ingredients
- 6 cups leafy greens of choice (Romaine, kale or mixed greens)
- 1 (19oz) can chickpeas, drained and rinsed (about 1 3/4 cup)
- 1/2 tablespoon olive oil
- 1/2 teaspoon fine grain sea salt
- Vegan parmesan, for topping
Tahini Caesar Dressing
- 2 tablespoons tahini
- 1 1/2 tablespoon lemon juice
- 1 small garlic clove, finely grated
- 1/4 teaspoon garlic powder
- 1/4 teaspoon vegan Worcestershire sauce
- 1/2 teaspoon dijon mustard
- 1/8 teaspoon fine grain sea salt
- 1 1/2 tablespoon water, more as needed
Instructions
- Preheat oven to 400F. Place the chickpeas on a baking sheet and drizzle with olive oil. Toss to coat and sprinkle with 1/2 teaspoon of salt. Roast for 30 minutes or until lightly golden and crispy.
- Meanwhile, prepare the salad dressing. Whisk together all the dressing ingredients in a small bowl. Add water as needed to thin.
- Assemble the salad: Toss 6 cups of leafy greens with the prepared dressing until coated. Top with roasted chickpeas and vegan parmesan.
Notes
This salad serves 6 as a side dish or 2 as a main dish.
I use this vegan parmesan for topping. Feel free to use regular parmesan.
The dressing thickens with time. Thin it as needed with water.
This recipe is inspired by Oh She Glows.