Best 4 Vegan Caesar Salad With Crisp Chickpeas Recipes

VEGAN CAESAR SALAD WITH CRISPY CHICKPEAS

Vegan Caesar Salad with Crispy Chickpeas image

This vegan Caesar salad is a delicious mix of crunchy chickpeas and creamy dressing. It's hearty enough for a main dish but it also pairs well with your favorite pasta!

Provided by Liz Thomson

Categories Salad

Time 50m

Number Of Ingredients 13

Ingredients

1/2 cup cashews, soaked for 6 hours (see note for a shortcut)
1/4 cup California Olive Ranch extra virgin olive oil
1 1/2 tablespoons lemon juice
1 1/2 teaspoons balsamic vinegar
1/4 teaspoon garlic powder
1/2 teaspoon salt
3 tablespoons water (plus more if needed)
2 hearts of romaine lettuce, washed and chopped
1 15oz can chickpeas, drained and rinsed
1 teaspoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt

Steps:

1. Preheat the oven to 425 degrees.
2. In a blender or food processor, combine the cashews, olive oil, lemon juice, balsamic vinegar, garlic powder, salt, and water.
3. Blend for 30 seconds then scrape down the sides and continue to blend.
4. Add more water if needed. Add salt to taste.
5. In a large bowl, toss the chickpeas with the remaining olive oil, garlic powder, onion powder, and salt.
6. Spread onto a baking sheet in a single layer.
7. Bake for 15 minutes then stir them on the baking tray and continue to bake for 10-15 minutes or until browned and crispy.
8. Remove from the oven and let cool for 5 minutes.
9. Place the lettuce in a large bowl and drizzle with dressing.
10.Toss with crispy chickpeas and serve!

Nutrition Facts : ServingSize 1 salads, Calories 623 calories, Sugar 3.2 g, Sodium 1474 mg, Fat 47.1 g, SaturatedFat 7 g, TransFat 0 g, Carbohydrate 41.4 g, Fiber 11.5 g, Protein 16.5 g, Cholesterol 0 mg

VEGAN CAESAR SALAD RECIPE

Vegan Caesar Salad Recipe image

Vegan Caesar salad made with chickpeas, croutons, and a homemade creamy Caesar dressing!

Provided by Karissa Besaw

Categories Salad

Time 25m

Number Of Ingredients 11

Ingredients

1-2 teaspoons oil (- ex. grape seed or olive oil)
⅓ cup chickpeas
¼ tsp salt
¼ tsp garlic powder
½ tsp dried parsley
pepper to taste
¼ cup cashews
1 tablespoon nutritional yeast
4 cups chopped romaine lettuce
garlic croutons
vegan caesar salad dressing

Steps:

Spiced chickpeas: Add oil and chickpeas to a skillet. Mix in salt, garlic powder, parsley, and pepper. Heat on medium until warm and browned, about 5 minutes.
Vegan Parmesan: Blend together cashews and nutritional yeast until it becomes the texture of traditional parmesan cheese. A spice grinder is perfect for this, but a regular blender or food processor will also work.
In a bowl, toss the chickpeas, vegan parmesan, and romaine lettuce with the croutons and the amount of salad dressing you prefer. Add more vegan parmesan on top if you wish! This recipe makes 2 big salads or about 4 if served as a side salad.

Nutrition Facts : Calories 183 kcal, Carbohydrate 17 g, Protein 8 g, Fat 10 g, SaturatedFat 2 g, Sodium 302 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving

VEGAN CAESAR SALAD WITH CRISP CHICKPEAS

Vegan Caesar Salad With Crisp Chickpeas image

There are many ways to mimic the rich, creamy texture of emulsified, egg-based Caesar dressing: Tofu, vegan mayonnaise, aquafaba whipped with oil, the list goes on. Blended raw cashews prove themselves the best base in this version, which is fortified with garlic, mustard, miso paste and caper brine to achieve the tangy-salty-punchy balance found in the real deal. Crisp chickpeas and hand-torn croutons add a crunchiness that plays well with the velvety dressing.

Provided by Becky Hughes

Categories brunch, easy, lunch, quick, weeknight, salads and dressings, main course, side dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 16

Ingredients

1/2 small loaf crusty bread, such as sourdough, torn into 1-inch pieces (about 2 cups)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 (14-ounce) can chickpeas, drained, rinsed and thoroughly dried
1 large bunch lacinato kale, stems removed and roughly chopped into 1-inch pieces (about 4 cups)
1 large head romaine lettuce, roughly chopped into 1-inch pieces (about 6 cups)
1 cup whole (unroasted) cashews
1 snack-size (2-by-3-inch) sheet roasted nori, crumbled (optional)
1/4 cup nutritional yeast, plus more for serving
1/4 cup fresh lemon juice (from 1 to 2 lemons)
3 garlic cloves
2 teaspoons brine from a jar of capers
1 teaspoon Dijon mustard
1 teaspoon white miso paste
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Heat the oven to 400 degrees. On a medium baking sheet, toss the bread with 2 tablespoons olive oil; season generously with salt and pepper. On a second baking sheet, toss the chickpeas with remaining 2 tablespoons oil; season generously with salt and pepper. Bake both until chickpeas and croutons are browned and crisp, stirring both halfway through, about 10 minutes for the croutons and 20 minutes for the chickpeas. Set aside.
While the chickpeas and croutons roast, prepare your dressing: To a high-speed blender, add all the dressing ingredients, plus 3/4 teaspoon kosher salt, 1/2 teaspoon pepper and 3/4 cup water; blend until completely smooth, 3 to 4 minutes, scraping down the sides with a rubber spatula every now and again. Set dressing aside. (You should have 1 1/2 cups).
In a large bowl, add the kale and the dressing. Using your hands, massage the kale until slightly softened. Add the lettuce, croutons and half the roasted chickpeas; toss to coat and season to taste with salt and pepper. Sprinkle with additional nutritional yeast. Top with remaining roasted chickpeas; grind black pepper over, and serve immediately.

VEGAN CAESAR SALAD WITH CRISPY CHICKPEAS

Vegan Caesar Salad With Crispy Chickpeas image

Provided by Becky Hughes

Time 25m

Yield 2-4

Number Of Ingredients 15

Ingredients

½ small loaf crusty bread, such as sourdough, torn into 1-inch pieces (about 2 cups)
60 ml extra-virgin olive oil
1 x 325g jar Organic Chickpeas, drained, rinsed and thoroughly dried
1 large bunch kale, stems removed and roughly chopped into 1-inch pieces (about 4 cups)
1 large head romaine lettuce, roughly chopped into 1-inch pieces
150 grams whole (unroasted) cashews
1 snack-size (2-by-3-inch) sheet roasted nori, crumbled (optional)
30 grams nutritional yeast, plus more for serving
60 ml fresh lemon juice (from 1 to 2 lemons)
3 garlic cloves
2 teaspoons brine from a jar of capers
1 teaspoon Dijon mustard
1 teaspoon white miso paste
¾ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

Heat the oven to 400 degrees. On a medium baking sheet, toss the bread with 2 tablespoons olive oil; season generously with salt and pepper. On a second baking sheet, toss the chickpeas with remaining 2 tablespoons oil; season generously with salt and pepper. Bake both until chickpeas and croutons are browned and crisp, stirring both halfway through, about 10 minutes for the croutons and 20 minutes for the chickpeas. Set aside.
While the chickpeas and croutons roast, prepare your dressing: To a high-speed blender, add all the dressing ingredients, plus 3/4 teaspoon salt, 1/2 teaspoon pepper and 3/4 cup water; blend until completely smooth, 3 to 4 minutes, scraping down the sides with a rubber spatula every now and again. Set dressing aside. (You should have 1 1/2 cups).
In a large bowl, add the kale and the dressing. Using your hands, massage the kale until slightly softened. Add the lettuce, croutons and half the roasted chickpeas; toss to coat and season to taste with salt and pepper. Sprinkle with additional nutritional yeast. Top with remaining roasted chickpeas; grind black pepper over, and serve immediately.

Nutrition Facts : ServingSize 2-4