Vegan Roasted Chickpea Caesar (Print Version)

A fresh Caesar salad topped with crispy roasted chickpeas and creamy cashew dressing for a plant-based twist.

# What You'll Need:

→ Roasted Chickpeas

01 - 1 can (15 oz) 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 fresh lemon juice
10 - 1 tablespoon Dijon mustard
11 - 1 tablespoon capers
12 - 2 teaspoons white miso paste
13 - 2 teaspoons nutritional yeast
14 - 1 garlic clove, minced
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 cheese, optional
19 - Freshly ground black pepper to taste
20 - 1 cup cherry tomatoes, halved, optional
21 - Thinly sliced red onion, optional

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry with a clean towel. In a mixing bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread chickpeas in a single layer on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, shaking the pan halfway through cooking, until chickpeas are golden and crisp. Remove from oven and let cool slightly.
04 - Combine soaked cashews, water, lemon juice, Dijon mustard, capers, miso paste, nutritional yeast, minced garlic, salt, and pepper in a high-speed blender. Blend until smooth and creamy, scraping down sides as needed. Adjust seasoning or add more water to reach desired consistency.
05 - In a large salad bowl, toss chopped romaine lettuce with sufficient cashew dressing to coat evenly.
06 - Top dressed lettuce with roasted chickpeas, vegan Parmesan cheese, and optional vegetables. Finish with additional freshly ground black pepper to taste.
07 - Serve immediately while chickpeas are still warm and crispy.

# Additional Tips::

01 -
  • Roasted chickpeas deliver that satisfying crunch without feeling heavy or leaving you hunting for missing croutons.
  • The cashew dressing tastes indulgent and creamy while actually being wholesome and made entirely in your blender.
  • It's a complete meal that works for lunch boxes, dinner parties, or quiet nights when you need something that tastes like effort but isn't.
02 -
  • Soaking your cashews is not optional if you want a smooth dressing; trying to skip this step results in a grainy, chalky texture that disappoints everyone.
  • The chickpeas must be patted completely dry or they'll steam instead of crisp, which was a lesson I learned by making them soggy the first time.
  • Assemble the salad just before eating because wet dressing on greens equals sad, wilted salad within minutes, so keep components separate until the last moment.
03 -
  • If you don't have a high-speed blender, soak your cashews an extra hour to soften them, and blend in batches if needed, adding water slowly until it reaches the right consistency.
  • Taste the dressing before you dress the salad because you might need more lemon for brightness or more salt for depth, and small adjustments at this stage make a huge difference in the final dish.
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