Description
A delicious and healthy vegan twist on the classic Caesar salad, featuring crispy roasted chickpeas and a creamy tahini-based Caesar dressing.
Ingredients
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- 1 head romaine lettuce, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp capers
- 1 garlic clove, minced
- 2 tbsp water (more as needed for thinning)
- 2 tbsp nutritional yeast
- Croutons (optional, vegan)
Instructions
- Preheat oven to 400°F (200°C). Pat chickpeas dry and toss with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread chickpeas on a baking sheet and roast for 25-30 minutes until crispy, shaking halfway through.
- In a bowl, whisk together tahini, lemon juice, Dijon mustard, capers, garlic, water, and nutritional yeast until smooth and creamy. Add more water if needed to reach desired consistency.
- In a large bowl, combine chopped romaine lettuce with the tahini Caesar dressing and toss well to coat.
- Top salad with roasted chickpeas and croutons if using. Serve immediately.
Notes
- For extra crunch, let roasted chickpeas cool completely before adding to salad.
- Dressing can be made ahead and stored in the fridge for up to 5 days.
- Add avocado slices for extra creaminess and healthy fats.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg