Vegan Roasted Chickpea Caesar Salad (Printable)

Crispy roasted chickpeas and creamy cashew dressing blend with romaine for a vibrant vegan Caesar salad.

# Ingredient List:

→ Roasted Chickpeas

01 - 1 can (15 ounces) 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 2 to 4 hours and drained
08 - 1/3 cup water
09 - 2 tablespoons fresh 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, minced
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 cheese, optional
19 - Freshly ground black pepper to taste
20 - 1 cup cherry tomatoes, halved, optional
21 - Thinly sliced red onion, optional

# How to Make:

01 - Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
02 - Pat the drained chickpeas dry using a clean towel. In a mixing bowl, combine chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper, tossing until evenly coated. Spread the mixture in a single layer on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, shaking the baking sheet halfway through cooking, until the chickpeas turn golden brown and crispy. Remove from oven and allow to cool slightly.
04 - While chickpeas roast, combine soaked cashews, water, lemon juice, Dijon mustard, capers, miso paste, nutritional yeast, minced garlic, salt, and pepper in a high-speed blender. Blend until the mixture achieves a smooth, creamy consistency, scraping down the sides as needed. Adjust seasoning or thin with additional water as desired.
05 - Transfer chopped romaine lettuce to a large salad bowl. Pour the cashew dressing over the greens and toss thoroughly until all leaves are evenly coated.
06 - Top the dressed salad with roasted chickpeas, vegan Parmesan cheese, and any optional vegetables. Finish with a generous grinding of fresh black pepper to taste.
07 - Transfer to serving plates and serve immediately for optimal crispness and flavor.

# Expert Tips:

01 -
  • Those roasted chickpeas are dangerously addictive—crispy on the outside, tender inside, and way better than any store-bought crouton.
  • The cashew dressing tastes indulgent and creamy without a drop of dairy, and it actually comes together faster than you'd think.
  • It's the kind of salad that feels like comfort food but won't leave you feeling sluggish afterward.
02 -
  • Do not skip drying the chickpeas—I learned this the hard way when a watery batch steamed instead of roasted, and I ended up with rubbery little disappointments.
  • Soak your cashews the night before if you can; it's the difference between a gritty texture and something that feels like actual cream in your mouth.
  • Taste the dressing before you dress the salad and adjust the lemon or salt—everything should taste bright and alive, not flat.
03 -
  • If you don't have a high-speed blender, soak your cashews for a full four hours and they'll blend more easily in a regular blender.
  • Make a nut-free version by swapping sunflower seeds for cashews—soak them too, and the dressing tastes just as creamy.
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