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White bowl with caesar salad and crispy chickpeas on top, with a small bowl of crispy chickpeas on the side and a white and blue napkin next to it.
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Vegan Caesar Salad Recipe with Crispy Chickpeas

This vegan caesar salad recipe with crispy chickpeas will satisfy all your caesar salad needs while relying on plant-based ingredients!
Course dinner, lunch, Main Course, Salad, Side Dish
Cuisine American
Keyword caesar salad, caesar salad recipe, easy salad, vegan caesar salad recipe, vegan salad, vegan salad recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 large salads
Author Lauren McNeill, RD

Equipment

Ingredients

Caesar Salad Dressing

  • 3/4 cup hulled sunflower seeds raw
  • 3/4 cup water plus more as needed
  • 3.5 tbsp nutritional yeast
  • 1 tsp dijon mustard
  • 1 clove garlic
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 lemon juiced
  • 1 tbsp maple syrup

Crispy Chickpeas

  • 1 can chickpeas drained and rinsed
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tbsp olive oil

Salad Ingredients

  • 2 large heads romaine or 3 small heads, chopped
  • 1 tbsp nutritional yeast optional
  • 1/2 lemon juiced optional

Instructions

  • Preheat oven to 450 F. Line a baking sheet with parchment paper or silicone baking mat.
  • Toss chickpeas in olive oil, salt, smoked paprika, oregano, and garlic powder. Spread evenly on baking sheet, and roast at 450 F for 25 minutes or until golden brown.
  • Meanwhile, add all dressing ingredients to a blender and blend on high until smooth. Add more water as needed, 1 tbsp at a time until you've reached desired consistency.
  • Once chickpeas are done, add all ingredients to a large bowl. Toss to combine, and serve with an extra sprinkle of nutritional yeast and drizzle of lemon juice (if desired). Serve and enjoy!
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