Vegan Chickpea Caesar Salad
This Vegan Chickpea Caesar Salad puts a plant-based spin on the classic, with crunchy chickpeas and a creamy, garlicky dressing you’ll want to drizzle on literally everything. It’s an easy, delicious side dish that might just steal the spotlight on your plate!
Servings 4 servings
Calories 315kcal
Ingredients
- 3 romaine hearts washed, dried, and chopped
- ½ cup vegan parmesan
For the roasted chickpeas
- 1 15-ounce can chickpeas drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon garlic powder
For the dressing
- ½ cup vegan mayonnaise
- 1 tablespoon capers drained
- 1 teaspoon caper brine
- 2 cloves garlic
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- water as needed to thin
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Pat the chickpeas thoroughly dry with a clean kitchen towel, removing any loose skins. Spread them on the baking sheet and toss with the olive oil, oregano, salt, and garlic powder.
- Spread into a single layer and roast for 30-35 minutes, shaking the pan halfway through, until golden and crisp. Let cool slightly; they will crisp up more as they cool.
- Add the vegan mayonnaise, capers, caper brine, garlic, Dijon mustard, lemon juice, salt, and pepper to a small food processor or blender. Blend until smooth. Add water, 1 teaspoon at a time, until the dressing reaches your desired consistency. Taste and adjust the seasoning.
- Place the romaine in a large bowl. Add the vegan parmesan and enough dressing to lightly coat the leaves, then toss to combine.
- Top with the crispy chickpeas and serve immediately, with any remaining dressing on the side.
Nutrition
Calories: 315kcal | Carbohydrates: 22g | Protein: 6g | Fat: 24g | Fiber: 6g