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Vegan Caesar Salad

The Ultimate Vegan Caesar Salad with Crispy Chickpea Croutons

This Vegan Caesar Salad is a game changer! The zesty cashew based dressing is oh so creamy and is just as good as a dairy based dressing! This salad is perfectly rounded with sundried tomatoes for saltiness and crispy crouton chickpeas for crunch. This is sure to be your new favorite salad recipe!
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Prep Time 10 minutes
Cook Time 0 minutes
Course Lunch, Salad
Cuisine American, Italian

Ingredients
  

For the Dressing

  • 1 cup Cashews soaked
  • 6 tbsp Lemon Juice
  • 1 tbsp Dijon Mustard
  • 1 clove Garlic
  • 1½ tbsp Capers
  • 2 tbsp Caper Brine
  • Water to thin about ⅓ cup
  • Salt & Pepper to taste

Crispy Chickpeas

  • 1 can Chickpeas strained
  • 1 tbsp Olive Oil
  • 2 tsp Dill
  • 2 tsp Onion Powder
  • ½ tsp Garlic Powder
  • ½ tsp Salt

For the Salad

For the Vegan Parm

Instructions
 

  • Start by making your crispy chickpeas. Strain your can of chickpeas and shake out excess water. Air Fry at 400 degrees for 12-15 minutes until golden. Add the chickpeas to a bowl, drizzle with olive oil, add your spices and mix well. If using an oven bake at 450 for 30 minutes tossing halfway, watching carefully the last 5 minutes so they do not burn.
  • Next make your Caesar dressing dressing. Put all the ingredients into a high speed blender and blend until smooth adding water as needed to thin. If you do not have a high speed blender you will need to soak your cashews in boiling water for 15 minutes to soften them.
  • Chop your romaine and/or kale and add to a large bowl and toss in your vegan Caesar dressing, ensuring all leaves are coated well. Slice up the sundried tomatoes and add them on top along with the crispy chickpeas and some vegan parmesan cheese.
  • For your vegan parm add all ingredients to a blender and pulse until it becomes a fine powder.
Keyword cashews, easy recipe, summer recipe, vegan caesar salad
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