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Vegan Caesar Salad

Posted in : Uncategorized on by : Dr. Dave's 411

Vegan Caesar Salad

This vegan caesar salad with garlic chickpea croutons is very easy to assemble and refreshingly delicious! This is dairy free, egg free, and great for lunches and/or dinners.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: entree, Salad
Cuisine: vegan


  • 3 heads romaine lettuce chopped
  • 1 avacado sliced
  • almond parmesan

Chickpea Croutons

  • 1 15 oz can chickpeas drained and rinsed
  • 1 tbsp olive oil
  • 3/4 tsp garlic powder
  • salt

Caesar Dressing

  • 3/4 cup cashews raw
  • 1/2 cup water
  • 2 garlic cloves
  • 2 tsp capers
  • 1 tbsp vegan Worcestershire (Annie's)
  • 2 tsp dijon mustard
  • 1 lemon (you need the juice can also use 1 tsp of apple cider vinegar
  • salt and pepper


  • Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

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.


  • 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.

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