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A refreshing and satisfying plant-based take on the classic Caesar. Crispy roasted chickpeas and homemade whole-wheat croutons are tossed with crisp romaine in a creamy, tangy, and completely dairy-free cashew dressing.
For 4 servings
Prepare and bake the croutons
Roast the chickpeas
Make the vegan Caesar dressing
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A refreshing and satisfying plant-based take on the classic Caesar. Crispy roasted chickpeas and homemade whole-wheat croutons are tossed with crisp romaine in a creamy, tangy, and completely dairy-free cashew dressing.
This american recipe takes 35 minutes to prepare and yields 4 servings. At 626.13 calories per serving with 31.13g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Assemble the salad
Use your favorite gluten-free bread for the croutons or omit them entirely.
To reduce fat, make the croutons and chickpeas in an air fryer with minimal oil spray instead of baking.
Use store-bought vegan croutons and pre-roasted chickpeas to save time on baking.
Add 1/2 cup of shelled edamame or some baked tofu cubes to the salad for an extra protein boost.
Chickpeas are an excellent source of protein and fiber, which helps with muscle maintenance and keeps you feeling full and satisfied.
The dressing uses raw cashews, which provide monounsaturated fats that are beneficial for heart health.
Nutritional yeast adds a cheesy, umami flavor and is often fortified with B vitamins, including B12, which is crucial for a vegan diet.
With whole wheat bread, chickpeas, and romaine lettuce, this salad is high in dietary fiber, which aids digestion and supports gut health.
Yes, it's a very healthy option. It's packed with plant-based protein and fiber from chickpeas, healthy fats from cashews, and vitamins from the romaine lettuce. It's also dairy-free and cholesterol-free.
A serving of this salad (about 2 cups) has approximately 350-400 calories, depending on the amount of dressing and croutons used. The calories come from the chickpeas, bread, olive oil, and cashews.
Absolutely. For a nut-free dressing, substitute the cashews with 1/2 cup of raw sunflower seeds (soaked the same way) or 1/4 cup of tahini.
The dressing can be stored in the fridge for up to 5 days. The roasted chickpeas and croutons are best eaten the same day but can be stored in an airtight container at room temperature for 2-3 days, though they may lose some crispiness.
