Vegan Roasted Chickpea Caesar (Printable)

Plant-based Caesar with crunchy chickpeas and creamy cashew dressing, blending fresh greens and bold flavors.

# What You'll Need:

→ 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 Base

17 - 2 medium heads romaine lettuce, chopped
18 - 1/4 cup vegan Parmesan, optional
19 - 1 cup cherry tomatoes, halved, optional
20 - Thinly sliced red onion, optional
21 - Freshly ground black pepper to taste

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry with a clean towel. In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast chickpeas for 20-25 minutes, shaking halfway through, until golden and crisp. Remove from oven and let cool slightly.
04 - 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 sides as needed. Adjust seasoning or thin with additional water if desired.
05 - In a large bowl, toss chopped romaine lettuce with enough cashew dressing to coat thoroughly.
06 - Top dressed lettuce with roasted chickpeas, vegan Parmesan, and optional tomatoes or red onion. Finish with freshly ground black pepper to taste.
07 - Serve immediately while chickpeas are still warm and crispy.

# Expert Advice:

01 -
  • The roasted chickpeas taste like the best snack you forgot you were eating, crispy and deeply seasoned in a way that feels almost indulgent.
  • That cashew dressing is creamy and tangy without a drop of dairy, so silky you'll wonder why you ever settled for store-bought versions.
  • It's ready in under an hour and actually tastes better when you assemble it moments before eating, making it perfect for weeknight dinners or impressing guests.
02 -
  • Patience with the chickpea drying step is non-negotiable—I learned this the hard way when impatient roasting gave me steamed, soft chickpeas instead of the crispy little crackers I was after.
  • The soaking time for cashews sounds fussy but it's the difference between a dressing that tastes fresh and silky versus one that feels grainy and separated, so truly commit to it.
03 -
  • Make your own vegan Parmesan by blending raw almonds with nutritional yeast, garlic powder, and sea salt—it's fresher and more cost-effective than store-bought, and tastes incredible on this salad.
  • If your blender isn't high-powered, soak the cashews longer (up to 6 hours) so they blend into a completely smooth consistency without grittiness or effort.
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