Vegan Roasted Chickpea Caesar (Printable version)

Crisp romaine tossed in creamy cashew dressing topped with smoky roasted chickpeas and optional vegan Parmesan.

# Needed ingredients:

→ 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 2-4 hours and drained
08 - 1/3 cup water
09 - 2 tablespoons lemon juice
10 - 1 tablespoon Dijon mustard
11 - 1 tablespoon capers
12 - 2 teaspoons white miso paste
13 - 2 teaspoons nutritional yeast
14 - 1 clove garlic
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, 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. Pat chickpeas dry with a clean towel. In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread evenly on the prepared baking sheet.
02 - Roast chickpeas for 20-25 minutes, shaking the baking sheet halfway through cooking, until golden and crisp. Remove from oven and let cool slightly.
03 - Combine soaked cashews, water, lemon juice, Dijon mustard, capers, miso paste, nutritional yeast, garlic, salt, and pepper in a high-speed blender. Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning or thin with additional water if desired.
04 - In a large bowl, toss chopped romaine lettuce with sufficient cashew dressing to coat evenly.
05 - Top dressed lettuce with roasted chickpeas, vegan Parmesan, and any optional vegetables. Finish with freshly ground black pepper to taste.
06 - Serve immediately while chickpeas retain their crispness.

# Expert advice:

01 -
  • Those roasted chickpeas hit different than croutons—they stay crispy even when the dressing settles in, like little crunchy flavor bombs.
  • The cashew dressing tastes so rich and tangy you'll forget there's no cream anywhere near it, and it comes together in minutes if your cashews are soaked ahead.
  • This is the kind of salad that works for lunch when you're hungry or as a side that doesn't feel like an obligation at dinner.
02 -
  • Do not skip drying the chickpeas before roasting; I learned this the hard way when a batch came out chewy instead of crispy and I had to explain to my roommate why I was muttering at a baking sheet.
  • If your dressing breaks or looks grainy instead of smooth, it usually means either your cashews weren't soaked long enough or your blender isn't quite powerful enough; a regular blender might need you to work in batches or soak for the full four hours.
  • Assemble the salad right before eating unless you're okay with wilted greens; the dressing will keep everything fresh in the fridge separately for a couple of days.
03 -
  • Save a small handful of chickpeas unroasted and toss them with the finished salad for textural contrast if you like some crunch and some tenderness together.
  • If your blender struggles with the dressing, warm the water slightly before blending and soak your cashews for the full four hours instead of just two; this makes an enormous difference with standard home blenders.
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