Caesar Goes Vegan
A bold, plant-based take on a classic Caesar salad made with kale, iceberg lettuce, crispy chickpeas, and a creamy cashew dressing. This vegan Caesar is rich, satisfying, and packed with flavor.
Quick Info
Serves: 4
Why You’ll Love This Recipe
A fresh, modern spin on Caesar salad that keeps all the flavor without the dairy or anchovies.
Creamy, umami-rich vegan Caesar dressing
Crisp textures from croutons and roasted chickpeas
Balanced with hearty greens and fresh lemon
Perfect as a main or shareable side
Ingredients
Salad
1 bunch kale, washed and cut into bite size pieces
½ head iceberg lettuce, washed and cut into bite size pieces
Croutons
4 - 5 slices seedy bread
Olive oil
Salt
Roasted Chickpeas
1 can chickpeas, drained, lightly smashed
½ teaspoon smoked paprika
½ teaspoon garlic powder
Olive oil
Salt
Pepper
Dressing
½ cup raw cashews
3 snack size pieces roasted nori
½ lemon juiced & zested
1 tablespoon nutritional yeast
1 tablespoon dijon
1 teaspoon white miso
¼ cup olive oil
½ cup water
1 clove garlic
Salt
Pepper
Garnish
Toasted nuts like almonds and walnuts
Instructions
Step 1
Preheat the oven to 450°F.
Step 2
Place cashews in a bowl and cover with boiling water. Let sit for 15 minutes to soften.
Step 3
Toss chickpeas with a glug of olive oil and salt. Roast on a baking tray for 16 minutes, tossing halfway through, until golden brown and slightly crisp around the edges. Set aside to cool.
Step 4
Tear bread into bite size pieces and toss with olive oil and salt. Bake for 10 minutes, tossing halfway through, until crisp on the outside but slightly tender on the inside. Set aside to cool.
Step 5
Drain the cashews and place in a blender with the remaining dressing ingredients. Season with salt and pepper. Blend until completely smooth.
Step 6
Place kale in a serving bowl and add a glug of olive oil and a sprinkle of salt. Massage well until the leaves become darker in color and slightly softened.
Step 7
Add iceberg lettuce, croutons, chickpeas (reserving a handful of both for garnish), and dressing. Toss to coat evenly.
Step 8
Garnish with toasted nuts, additional croutons, and chickpeas. Serve immediately.
Tips for Success
Massage the kale well to improve texture and flavor
Blend dressing thoroughly for a smooth, creamy consistency
Don’t overcrowd chickpeas while roasting to keep them crisp
Taste and adjust salt, lemon, and umami elements as needed
Storage
Store components separately when possible. Fully dressed salad is best enjoyed immediately, but leftovers can be refrigerated for up to 2 days.
Serving Ideas
Serve as a main vegetarian salad or side dish
Pair with roasted vegetables or grain dishes
Add avocado or extra protein for a heartier meal
