This vegan caesar salad with garlicky chickpea croutons is so easy to make and absolutely the BEST! Recipe is dairy free, egg free and perfect for lunch, dinner or make ahead meals.
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or silpat.
Chickpea Croutons: Place rinsed chickpeas between a clean dish cloth, and gently rub them to dry, removing any of the loose skins. Place chickpeas on a prepared baking sheet, drizzle with oil and toss to coat, sprinkle with garlic powder and salt. Arrange chickpeas in a single layer, and garlic cloves (from the dressing), and bake for 40 – 45 minutes, stirring every 10 minutes or so. Remove the garlic if they seem to be getting too baked (especially if they are on the smaller side). Once done, set aside.
Caesar Salad Dressing: Soak the cashew in hot water (not boiling) for 5 minutes, drain. In a high speed or personal blender, add the cashews, water, roasted garlic cloves, capers, worcestershire, dijon, lemon juice, salt & pepper, blend until creamy smooth. Makes about 1 cup.
Assemble Caesar Salad: Place the chopped romaine in a large mixing bowl, add as much or as little of the dressing as you like, you may have some leftover, and give a good toss. Top with chickpea croutons, avocado, and a sprinkle of Almond Parmesan.
Serves 3 – 4
Store: Leftover salad and dressing will stay fresh in the refrigerator for up to 5 – 6 days in covered containers.
If you don’t have capers, no worries, the caesar dressing is just as great without them!
If you can find vegan Worcestershire or are looking for a gluten free option, try using a mixture of:
Alternatively, replace the worcestershire with 1 teaspoon of mellow miso and tamari for a delicious umami flavor. Add more of each ingredient as needed.
RECOMMENDED EQUIPMENT: I use my small blender NutriBullet to blend the caesar dressing. It works great for small jobs like this and cleans up easily. For more of my favorite cooking tools, shop my kitchen essentials.