Vegan Ceasar Salad

5 from 1 vote

Unlike traditional Caesar, this version uses a creamy tahini and vegan mayo base instead of eggs and anchovies, making it lighter but just as rich and satisfying. Crispy roasted chickpeas replace croutons for an extra protein boost, hemp seeds add a nutritional punch, and that bold, garlicky dressing coats every single leaf perfectly. Once you make this one, you won't go back!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Salad, Side Dish

Servings:

Calories: 261kcal

Author: Allie Petersen

Ingredients

3 organic romaine hearts chopped (approx 9-10 cups chopped)

Healthy Vegan Caesar Dressing

1/3 cup tahini
1/4 cup vegan mayonaisse
1 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
2 tsp capers (chopped or smashed, if not using a blender)
2-3 tsp caper brine
2 garlic cloves (minced, if not using a blender)
2 tsp dijon mustard
1 tbsp nutritional yeast
4 tablespoons water more as needed to thin
1 pinch salt and freshly ground black pepper to taste (Caesar tends to have more pepper so go heavier with this!)

Crispy Chickpeas

1 can chickpeas (15 oz.) drained, rinsed, and dried well
1 tbsp avocado oil or another high heat oil
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt

Other Caesar Salad Additions

2-3 tbsp hemp seeds
1/2 cup shredded vegan parmesan

Instructions

Roast the Chickpeas

Preheat your oven to 400°F. Toss the dried chickpeas with avocado oil, garlic powder, onion powder, and salt. Spread them in one layer on a baking sheet. Bake for 20-25 minutes, shaking the pan halfway through, until crispy.
Tip: Make sure your chickpeas are really dry before you season them. Any extra water will stop them from getting crispy.

Blend the Dressing

While the chickpeas bake, add the tahini, vegan mayo, olive oil, lemon juice, capers, caper brine, garlic, dijon, nutritional yeast, water, salt, and pepper to a blender. Blend until smooth. Taste it — Caesar dressing should be bold, so add a little more pepper or lemon if it needs it.
Tip: No blender? Finely mince the garlic and capers first, then whisk everything together by hand until smooth. It'll take a little more effort, but it works. Also, start with less water and caper brine — you can always add more, but you can't take it back out.

Chill the Romaine

Keep your chopped romaine cold in the fridge until right before you're ready to serve. Cold, crisp lettuce holds up much better once dressed.

Toss the Salad

Add the romaine to a large bowl. Pour about half the dressing on top and toss well, using your hands to gently massage it into the leaves. Add more dressing until every piece is coated but not drowning.
Tip: Don't dump all the dressing in at once — adding it gradually keeps the salad from getting soggy or unevenly coated.

Add the Toppings

Sprinkle the hemp seeds and vegan parmesan over the salad and toss gently to mix them in. Top with the crispy chickpeas right before serving.

Notes

Notes:

Tahini: Use a smooth, drippy tahini, not a chunky or stiff one - stir well before measuring.
Vegan Mayo: Veganaise or Hellmann's Vegan both work great!
Vegan Parmesan: Follow Your Heart is my go-to.
Black Pepper: Caesar should be peppery. Use freshly cracked, not pre-ground, for the best flavor.
Storage: Keep dressing in the fridge up to 5 days. Keep chickpeas at room temp (not fridge) up to 2 days, and re-crisp in a 350°F oven before serving. Don't dress the salad ahead of time.
Serving for a Party: Prep everything ahead, but don't combine until right before serving. Toss in batches for the most even coating, especially with a big bowl.

Nutrition