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Vegan Caesar Salad with Side of Dressing

Vegan Caesar Salad with Chickpea Crunch

MN Veg Head
This nutrient-dense vegan Caesar Salad is deceptively delicious and loaded with plant power. Hearty enough on its own but you could always impress your guests and serve before the main event!
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Prep Time 20 minutes
Cook Time 45 minutes
Course Salad
Cuisine American
Servings 4 People
Calories 382 kcal

Ingredients
  

Salad

  • 3 Cups Kale Stems removed and chopped
  • 3 Cups Romaine Chopped
  • 1 Cup Brussels Sprouts Shaved
  • 1 Cup Purple Cabbage Shredded

Chickpea Crunch

  • 1 15 Ounce Can Chickpeas Drained and rinsed
  • 1 tablespoon Olive Oil
  • ½ teaspoon Sea Salt
  • ¼ teaspoon Black Pepper

Caesar Dressing

  • ½ Cup Soaked Cashews
  • ½ Cup Water
  • 2 Garlic Cloves
  • 2 tablespoon Lemon Juice
  • 1 Tbsp Capers + 1 tablespoon Brine
  • 1 teaspoon Vegan Fish Sauce or Worcestershire
  • ¼ teaspoon Dijon Mustard
  • Salt & Pepper to Taste

(Optional) Almond Parmesan

  • ½ Cup Raw Almonds
  • 1 tablespoon Nutritional Yeast
  • 2 teaspoon White Miso Paste
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Sea Salt
  • 1 Tbsp Hemp Hearts Optional

Instructions
 

Chickpea Crunch

  • Preheat the oven to 350°F
  • Drain, rinse, and dry the chickpeas
  • Spread evenly on a baking sheet and drizzle with olive oil, sea salt, and pepper
  • Bake for 45 minutes, shaking pan every 15 minutes
  • Remove and let cool as they will crisp up during this time
  • Add chickpeas to a small blender or food processor and pulse a few times to crumble

Caesar Dressing

  • If not using a high-speed blender, soak cashews in water overnight or at least a few hours in hot water
  • Place all ingredients in a small blender and blend on high until super creamy

(Optional) Almond Parmesan

  • Place almonds in a blender and blitz until you have a coarse powder
  • Then, add remaining ingredients and pulse a few more times to blend everything together

Salad

  • Toss the dressing with kale, shaved Brussels sprouts, and shredded cabbage. Top with chickpea crunch and almond parmesan. Finish with cracked pepper and garnish with lemon wedges!

Notes

If you have leftover parmesan, store it in a container in your fridge.  It should be good for at least a few weeks.  We use it on pasta and pizza!

Nutrition

Calories: 382kcalCarbohydrates: 25gProtein: 16gFat: 28gSaturated Fat: 3gSodium: 1122mgPotassium: 860mgFiber: 7gSugar: 5gVitamin A: 8524IUVitamin C: 97mgCalcium: 203mgIron: 5mg
Keyword caesar, caesar dressing, caesar salad, vegan caesar, vegan caesar salad
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