A vibrant, plant-based take on the classic Caesar! Crisp romaine is tossed in a creamy, homemade hummus dressing, then topped with spicy roasted chickpeas and crunchy whole-wheat croutons. A satisfying and healthy meal made entirely from scratch.
Place the dried chickpeas in a large bowl and cover with water. Let them soak overnight, or for at least 8 hours.
Drain and rinse the soaked chickpeas. Place them in a pressure cooker with 4 cups of fresh water.
Cook on high pressure for 20-25 minutes, or until the chickpeas are very tender. Let the pressure release naturally.
Drain the chickpeas, reserving about 1 cup of the cooking liquid (aquafaba). Set aside 1.5 cups of cooked chickpeas for roasting. The rest will be for the hummus.
2
Make the fresh hummus
In a food processor, combine the tahini and 4 tbsp of lemon juice. Process for 1 minute until thick and creamy.
Add the cooked chickpeas (not the ones reserved for roasting), minced garlic, 1 tbsp olive oil, cumin powder, and 0.25 tsp salt.
Process for 2-3 minutes, scraping down the sides, until very smooth. If it's too thick, add a tablespoon of the reserved aquafaba at a time until it reaches a smooth, scoopable consistency.
A vibrant, plant-based take on the classic Caesar! Crisp romaine is tossed in a creamy, homemade hummus dressing, then topped with spicy roasted chickpeas and crunchy whole-wheat croutons. A satisfying and healthy meal made entirely from scratch.
This american recipe takes 70 minutes to prepare and yields 4 servings. At 563.08 calories per serving with 24.72g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a bowl, toss the bread cubes with 1 tbsp olive oil, 0.25 tsp garlic powder, and a pinch of salt and pepper. Spread on one half of the baking sheet.
In another bowl, pat the 1.5 cups of reserved cooked chickpeas very dry. Toss with the remaining 1 tbsp olive oil, paprika, 0.25 tsp garlic powder, and a pinch of salt and pepper.
Spread the chickpeas on the other half of the baking sheet in a single layer.
Bake for 15-20 minutes, flipping halfway through, until croutons are golden and chickpeas are firm and crispy. Let them cool completely.
4
Prepare the Caesar dressing
In a medium bowl, measure out 3/4 cup of the fresh hummus you made.
Whisk in the nutritional yeast, Dijon mustard, and the remaining 2 tbsp of lemon juice until smooth.
Slowly whisk in the water or reserved aquafaba, 1 tablespoon at a time, until the dressing reaches a creamy, pourable consistency.
Taste and adjust seasoning if needed.
5
Assemble and serve the salad
In a large salad bowl, add the chopped romaine lettuce.
Pour about three-quarters of the dressing over the lettuce and toss well to coat every leaf.
Add half of the roasted chickpeas and half of the croutons to the bowl and toss gently.
Divide the salad among four serving bowls and top with the remaining chickpeas and croutons for extra crunch.
Serve immediately to enjoy the best texture.
Pro Tips
1For extra smooth hummus, take a few extra minutes to peel the skins off the cooked chickpeas before blending.
2Ensure the chickpeas are completely dry before roasting to achieve maximum crispiness.
3You can make the hummus, roast the chickpeas, and make croutons ahead of time. Store them in separate airtight containers for up to 3 days.
4Don't dress the salad until you're ready to serve to prevent the lettuce from becoming soggy.
5For a bit of sea-like flavor, add half a teaspoon of caper brine or a few minced capers to the dressing.
6Massage the dressing into the romaine leaves with your hands for a minute to tenderize them slightly.
Recipe Variations
quick
Quick
If you're short on time, use one 15-oz can of chickpeas (rinsed and dried) for roasting and 1 cup of quality store-bought hummus for the dressing.
gluten free
Gluten free
Use your favorite gluten-free bread to make the croutons. Ensure your nutritional yeast is certified gluten-free.
high protein
High protein
Add 1 cup of shelled edamame or cubes of baked firm tofu to the salad for an extra protein boost.
spicy
Spicy
Add 1/4 teaspoon of cayenne pepper to the spice mix for the roasted chickpeas for a fiery kick.
Health Benefits
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Rich in Plant-Based Protein
Chickpeas provide a substantial amount of protein, essential for muscle repair and keeping you feeling full and satisfied.
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High in Dietary Fiber
The combination of chickpeas, whole wheat bread, and romaine lettuce offers excellent dietary fiber, which supports digestive health and stable blood sugar levels.
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Source of Healthy Fats
Tahini and olive oil are great sources of monounsaturated and polyunsaturated fats, which are beneficial for heart health and reducing inflammation.
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Packed with Vitamins and Minerals
This salad is rich in iron and folate from chickpeas, Vitamin K and A from romaine, and B-vitamins from nutritional yeast.
Frequently Asked Questions
Is Vegan Hummus Caesar Salad healthy?
Yes, it's a very healthy meal. It's packed with plant-based protein and fiber from chickpeas, vitamins from romaine lettuce, and healthy fats from olive oil and tahini. Making everything from scratch also eliminates preservatives and excess sodium.
How many calories are in this salad?
A serving of this salad has approximately 450-550 calories, primarily from the chickpeas, bread, olive oil, and tahini. It's a nutrient-dense and filling meal.
Can I make the hummus ahead of time?
Absolutely! Homemade hummus can be stored in an airtight container in the refrigerator for up to 5 days. You can prepare a larger batch and use it for the salad and as a dip.
What if I don't have a pressure cooker?
You can cook the soaked chickpeas on the stovetop. Simply bring them to a boil in a large pot of water, then reduce the heat and simmer for 1.5 to 2 hours, or until they are very tender.
My hummus isn't smooth. What did I do wrong?
For the smoothest hummus, make sure your chickpeas are well-cooked and soft. Also, processing the tahini and lemon juice first creates a creamy base. If it's still not smooth, you may need to blend it for a longer time, adding a little more aquafaba or water.
