Searching for a wholesome and scrumptious Chickpea Caesar Salad recipe that’s creamy, crunchy, and full of flavour? This Vegan Chickpea Caesar Salad is made with a wealthy cashew-based Caesar dressing, crispy oil-free roasted chickpeas, and a savoury selfmade vegan parmesan. It’s 100% plant-based, gluten-free (non-obligatory), and excellent for lunch, meal prep, or a facet salad.

No anchovies, dairy, or eggs— fully plant-based substances.

Why You’ll Love This Recipe!

• 🥗 Vegan and dairy-free (100% plant-based) – No want for eggs or anchovies!
• 🌱 Wholesome however satisfying – Made with healthful plant-based substances like cashews, chickpeas, kale, tempeh and dietary yeast.
• 🧄 Full of daring flavour – Barely tangy, savoury cashew Caesar dressing and a tacky and nutty vegan parmesan.
• 🧡 Meal prep–pleasant – Retailer parts individually and assemble recent all through the week.
• 💪 Excessive Protein – Tempeh bacon plus chickpeas add a number of plant-based protein to this recipe!
• 🕒 Fast & simple – Comes collectively in beneath Half-hour as soon as the dressing and chickpeas are prepped.
• 🔄 Customizable – Add avocado, tofu, or further veggies to make it your personal.

Recipe for Vegan Chickpea Caesar Salad

This Cashew Caesar salad swaps the normal substances for wholesome vegan options—uncooked cashews for a creamy dressing, roasted chickpeas as a substitute of croutons, and a nutty seed-based vegan parmesan (with out the dairy). It’s every part you like about Caesar salad, made with out dairy, eggs, or oil (if desired).

The recipe is vegan, gluten-free-friendly, and optionally oil-free.

Add-ins: avocado, cherry tomatoes, grilled tofu, or different greens.

To make it gluten-free, use gluten-free tamari or coconut aminos.

To make it soy-free, use a soy-free soy sauce various.

To make it oil-free, omit the olive oil from the dressing.

As a substitute of Sunflower Seed & Almond Parmesan, you may make Cashew Parmesan or Hemp Parmesan

Elements

Vegan Caesar Dressing (Cashew-Primarily based)

• Uncooked cashews
• Water
• Olive oil
• Lemon juice
• Dijon mustard
• Garlic
• Capers
• Soy sauce, liquid aminos, or vegan Worcestershire sauce

Oil-Free Crispy Chickpeas

• Canned chickpeas
• Garlic powder
• Salt
• Black pepper
• Paprika or smoked paprika

Oil-Free Crispy Chickpeas

• Romaine lettuce
• Kale
• Tempeh bacon (store-bought or selfmade), ready and chopped into small items

Sunflower Seed & Almond Parmesan

• Sunflower seeds and/or almonds
• Dietary yeast
• Salt
• Black pepper or white pepper
• Mustard powder
• Cayenne, chili powder, or paprika

How To Make Chickpea Caesar Salad (Cashew Dressing)

1. To make the Oil-Free Crispy Chickpeas: Preheat your oven (425°F) or air fryer (400°F). Drain a can of chickpeas and rinse with water totally. Add chickpeas in a mixing bowl, then toss with garlic powder, salt, pepper, and paprika. Unfold in a single layer on a baking sheet or air fryer basket. Bake or air fry for 20–Half-hour, shaking midway, till golden and crispy.
2. To make the Vegan Caesar Dressing (Cashew Primarily based): Boil the cashews with water for quarter-hour to melt (alternatively, you’ll be able to soak cashews in sizzling water for 20-Half-hour or room temp water in a single day the evening earlier than). Add them to a blender with water, olive oil (non-obligatory), lemon juice, dijon mustard, garlic, capers, and soy sauce (or various). Mix till easy and creamy. Put aside.
3. To make the Sunflower Seed & Almond Parmesan: In a meals processor or blender, pulse the sunflower seeds and/or almonds with dietary yeast, salt, pepper, mustard powder, and cayenne or paprika. Mix till crumbly, like a vegan parmesan.
4. Add chopped kale into a big bowl and therapeutic massage with round 1/2 tbsp lemon juice or olive oil to melt (round 1 minute). Add chopped romaine lettuce together with chopped tempeh bacon items. Add the dressing, together with crispy chickpeas and blend nicely to coat.
5. High with a beneficiant quantity of the vegan parmesan. Serve and revel in!

• 1 Small pot (for boiling cashews)

• Air fryer or oven & baking sheet (for making crispy chickpeas and making ready tempeh)

• 1 Knife

• 1 Reducing Board

• Measuring utensils & cups

• 1 Blender

• 1 Spatula

• 1 Giant Mixing Bowl

Vegan Caesar Dressing (Cashew-based)

• 1/2 cup uncooked cashews softened (see directions)
• 1/3 cup water
• 1 tbsp olive oil non-obligatory, omit if oil-free
• 2 tbsp lemon juice
• 1/2 tbsp dijon mustard
• 1 clove garlic or round 1 tsp garlic powder
• 1/2 tbsp capers drained
• 1 tbsp soy sauce, liquid aminos or vegan Worcestershire

Oil-free Crispy Chickpeas

• 1 can chickpeas drained & rinsed
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp paprika or smoked paprika

Salad Base

• 2 cups romaine lettuce chopped
• 2 cups kale chopped
• 1/2 tbsp olive oil or lemon juice (for massaging kale)
• 6 slices tempeh bacon (store-bought or selfmade) chopped

Sunflower Seed & Almond Parmesan

• 1/4 cup sunflower seeds and/or almonds
• 2 tbsp dietary yeast
• 1/4 tsp salt
• 1/4 tsp black or white pepper
• 1/4 tsp mustard powder
• 1/4 tsp chilli powder, cayenne or paprika non-obligatory

• To make the Oil-Free Crispy Chickpeas: Preheat your oven (425°F) or air fryer (400°F). Drain a can of chickpeas and rinse with water totally. Add chickpeas in a mixing bowl, then toss with garlic powder, salt, pepper, and paprika. Unfold in a single layer on a baking sheet or air fryer basket. Bake or air fry for 20–Half-hour, shaking midway, till golden and crispy.

• Put together tempeh bacon in line with bundle directions or put together a selfmade tempeh bacon. One possibility is to place them into the air fryer or oven together with the chickpeas to cook dinner on the identical time. Minimize them into small items after making ready.

• To make the Sunflower Seed & Almond Parmesan: In a meals processor or blender, pulse the sunflower seeds and/or almonds with dietary yeast, salt, pepper, mustard powder, and cayenne or paprika. Mix till crumbly, like a vegan parmesan. Put aside.

• To make the Vegan Caesar Dressing (Cashew Primarily based): Boil the cashews with water for quarter-hour to melt (alternatively, you’ll be able to soak cashews in sizzling water for 20-Half-hour or room temp water in a single day the evening earlier than). Add them to a blender with water, olive oil (non-obligatory), lemon juice, dijon mustard, garlic, capers, and soy sauce (or various). Mix till easy and creamy. Put aside.

• Add chopped kale into a big bowl and therapeutic massage with round 1/2 tbsp lemon juice or olive oil to melt (round 1 minute). Add chopped romaine lettuce together with chopped tempeh bacon items. Add the dressing, together with crispy chickpeas and blend nicely to coat.

• High with a beneficiant quantity of the vegan parmesan. Serve and revel in!

The recipe is vegan, gluten-free-friendly, and optionally oil-free.

• To make it gluten-free, use gluten-free tamari or coconut aminos.
• To make it soy-free, use a soy-free soy sauce various.
• To make it oil-free, omit the olive oil from the dressing.
• Elective add-ins: avocado, cherry tomatoes, grilled tofu, or different greens.

Energy: 321kcal | Carbohydrates: 27g | Protein: 14g | Fats: 20g | Saturated Fats: 3g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 10g | Sodium: 920mg | Potassium: 550mg | Fiber: 9g | Sugar: 2g | Vitamin A: 3405IU | Vitamin C: 14mg | Calcium: 97mg | Iron: 4mg

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