Save There's a moment when you realize Caesar salad doesn't need anchovies or dairy to be absolutely craveable, and that moment happened for me on a Wednesday when I had a can of chickpeas and a blender full of soaked cashews. My friend Sarah wrinkled her nose at the idea of crispy chickpeas instead of croutons until she took her first bite, then she went quiet in that specific way that means food just won her over. Now this salad shows up on my table whenever I want something that feels indulgent but leaves me feeling light, and honestly, it's become the version of Caesar I actually prefer.
I made this for a potluck once where I was the only vegan bringing something, and I was nervous about it being overshadowed by all the buttery, cheesy sides. Instead, people kept coming back to it, scraping bowls and asking for the dressing recipe like it was some jealously guarded secret. That's when I knew this wasn't just a salad for people avoiding certain foods—it was a salad people actually wanted to eat.
Ingredients
- Chickpeas (one 15 oz can), drained and rinsed: These are your base for crunch; pat them really dry before tossing so they crisp up instead of steam.
- Olive oil (1 tbsp): Just enough to coat them lightly and help the spices stick without making them greasy.
- Smoked paprika (1/2 tsp): This is what gives the chickpeas that almost bacon-like depth, the thing that makes people ask what that flavor is.
- Garlic powder (1/2 tsp): Keeps the chickpeas from tasting one-dimensional and adds a savory whisper throughout.
- Sea salt (1/4 tsp) and black pepper (1/4 tsp): Season generously here because these little guys need to stand on their own flavor-wise.
- Raw cashews (3/4 cup), soaked 2–4 hours: Soaking is non-negotiable if you don't have a high-powered blender; it makes the dressing impossibly creamy.
- Water (1/3 cup): Use this to adjust the dressing consistency; you might need a bit less if your blender pulls a lot of air through.
- Lemon juice (2 tbsp): Brings brightness and prevents the dressing from feeling heavy, so don't skimp or substitute.
- Dijon mustard (1 tbsp): This is your emulsifier and your tanginess agent in one, the thing that makes it taste like Caesar.
- Capers (1 tbsp): They add briny, peppery little pops; if you don't like them, use a splash of pickle juice instead.
- White miso paste (2 tsp): Trust this ingredient—it adds umami depth that makes the whole dressing sing without being identifiable as miso.
- Nutritional yeast (2 tsp): Gives that subtle cheesy, nutty note that makes people think there's Parmesan in there.
- Garlic (1 clove): Fresh garlic performs better here than powder would in the dressing; it stays bright.
- Romaine lettuce (2 medium heads), chopped: Use the crunchier inner leaves if you can find them; they hold up better to the dressing.
- Vegan Parmesan (1/4 cup, optional): Adds textural interest, but the salad is complete without it if you want to keep things simple.
- Cherry tomatoes (1 cup, halved, optional) and red onion (thinly sliced, optional): These brighten everything up if you want more color and freshness.
Instructions
- Heat your oven and prep your pan:
- Preheat to 400°F and line a baking sheet with parchment paper so your chickpeas don't stick and cleanup is almost effortless. You want everything ready before the chickpeas go in so you're not fumbling around.
- Dry and season those chickpeas:
- Pat them down with a clean kitchen towel—moisture is the enemy of crispiness here. Toss them in a bowl with olive oil and all those spices, making sure every single one gets coated evenly.
- Roast until they're golden and crunchy:
- Spread them out on your sheet in a single layer and roast for 20 to 25 minutes, shaking the pan halfway through so they cook evenly on all sides. They'll go from looking pale and kind of sad to deeply golden and making little popping sounds in the oven.
- Blend your dressing into silky submission:
- While the chickpeas roast, throw your soaked cashews, water, lemon juice, mustard, capers, miso, nutritional yeast, garlic, salt, and pepper into a blender and let it go until everything is completely smooth. Scrape down the sides and taste it—adjust the lemon or salt or even add a splash more water if it's too thick.
- Toss the lettuce gently:
- In a large bowl, add your chopped romaine and pour in enough dressing to coat it lightly; you're not drowning it, just giving it a glossy finish. Some people like more dressing, some less, so start conservative.
- Build it like you care about the presentation:
- Top with your warm crispy chickpeas (the warmth matters, it's nice), scatter the vegan Parmesan if you're using it, add any tomatoes or onion you've chosen, and finish with a generous crack of fresh black pepper. Serve it right away so the chickpeas stay crispy and the lettuce stays cold.
Save My partner brought this salad to a family dinner where everyone was skeptical about the whole vegan thing, and by the end of the meal, my usually meat-focused uncle was asking if the chickpeas could be made a different way so he could snack on them like nuts. That moment meant more to me than any compliment about how the salad was actually good for vegan food, because it meant I'd made something that transcended any dietary label and just tasted like something worth eating.
The Secret to Crispy Chickpeas
The magic happens in those final five minutes of roasting when the chickpeas stop steaming and start actually crisping up, so don't pull them out too early just because they look golden. The skin should be slightly wrinkled and the insides should feel hollow when you bite one; that's your signal they're done. Let them cool on the sheet for a minute before tossing them into the salad so they don't soften from their own residual heat.
Making the Dressing Ahead
This dressing actually tastes better the next day once all the flavors have gotten to know each other, so you can absolutely make it in the morning for dinner or even the night before. Store it in a jar in the fridge and give it a good shake before using; it'll thicken slightly as it sits, so you might need to thin it with a splash of water when you're ready to toss. The chickpeas and dressing actually become a great grab-and-go combination if you pack them separately and assemble the salad at lunch.
Variations and Substitutions That Work
This salad is forgiving in the best way because you can swap things around and it still works beautifully. If you don't have or can't eat cashews, sunflower seeds blended with a little coconut milk get you almost all the way there; if you're not into capers, a splash of pickle juice or a bit of extra lemon will give you that briny tang. Some people add cucumber for extra crunch, others use spinach instead of romaine, and I've even made it with roasted chickpea pieces mixed into breadcrumbs and pan-fried as actual croutons when I'm feeling extra.
- For a nut-free dressing, soak sunflower seeds instead of cashews and add a tablespoon of coconut milk to help them blend smoothly.
- Double the chickpeas if you want this to be a heartier main dish that truly fills you up.
- The dressing also makes an excellent dip for vegetables or a sauce for grain bowls if you have leftovers.
Save This salad has become my go-to proof that plant-based cooking isn't about what you're taking away—it's about what you're gaining in flavor, texture, and the satisfaction of eating something that feels indulgent while actually being good for you. Make it once and I think you'll understand why it's become my favorite version of Caesar.
Recipe FAQs
- → How do I roast chickpeas for a crunchy texture?
Drain and dry chickpeas thoroughly, toss with olive oil and spices, then roast at 400°F for 20-25 minutes, shaking halfway to ensure even crispness.
- → Can I prepare the cashew dressing in advance?
Yes, blend the dressing ahead and store it refrigerated for up to 3 days. Stir well before tossing with lettuce.
- → Are there alternatives to cashews for the dressing?
Sunflower seeds make a great nut-free substitute, providing creaminess and a mild flavor suitable for the dressing.
- → What can I use instead of vegan Parmesan?
Optional vegan Parmesan adds flavor; you can omit it or sprinkle nutritional yeast for a cheesy touch.
- → How can I make this salad gluten-free?
Omit croutons or use gluten-free bread to keep the salad gluten-free without compromising texture or taste.