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Vegan Caesar Salad
This creamy Vegan Caesar Salad is a tasty way to get your greens with a homemade plant-based dressing. Topped with crispy chickpeas, this salad makes a picturesque main entree or side dish!
Servings: 4
Ingredients
Vegan Caesar Dressing
- 1/2 cup raw sunflower seeds soaked overnight and drained
- 1 large garlic clove
- 3 tbsp nutritional yeast
- 2 tbsp capers drained and rinsed
- 4 tsp vegan Worchestershire sauce
- 2 tbsp lemon juice freshly squeezed if possible
- 1 tbsp tamari sauce or low-sodium soy sauce
- 2 tsp Dijon mustard
- 2 tsp freshly ground black pepper
- 1/4 cup water
- 2 tbsp extra virgin olive oil
Vegan Caesar Salad
- 1 bunch kale stems removed and leaves sliced into 1/4-1/2" ribbons; about 3-4 cups
- 1 head romaine lettuce sliced into 1/4-1/2" ribbons; about; about 5-6 cups
- 2 cups spiced crispy chickpeas
Instructions
- Place the soaked sunflower seeds, garlic, nutritional yeast, capers, vegan Worchestershire sauce, lemon juice, tamari sauce, mustard, pepper, and 1/4 cup of water in a blender or food processor.
- Blend the mixture until creamy. Remove the plug or cap from the blender lid or the spout from the food processor and slowly pour in the oil while the blender runs. Blend until smooth.
- Place just the sliced kale in a large salad bowl.
- Using clean hands, massage about half the dressing into the kale until it is tender and bright green, about 2 minutes.
- Add the romaine lettuce and a few more spoonfuls of dressing to the kale. Gently toss to coat.
- Top the salad with crispy chickpeas and serve!
Video
Notes
Storage Directions
I recommend storing leftover greens, chickpeas, and dressing separately, and assembling the salads before serving for the best texture so the lettuce doesn’t wilt.
Leftover salad dressing can be stored in an airtight container in the refrigerator for up to one week. Shake or stir well before using. The salad mixture keeps best in an airtight container or reusable salad storage bag for up to 3 days, and the leftover spiced crispy chickpeas can be stored in an airtight container at room temperature for up to three days.
Recipe Pro-Tips
- Soak sunflower seeds. It is important to soak the sunflower seeds overnight or at least for a few hours before blending for the smoothest dressing texture. This helps soften them and makes it easier to blend into a creamy dressing. To speed up the softening process, soak the sunflower seeds in boiling water.
- Thoroughly massage the kale. Don’t skip this step! Massaging the kale with some dressing helps tenderize the leaves, reducing the bitterness and making it easier to eat and digest for the best vegan Caesar salad dining experience.
- Adjust seasonings to taste. Taste the dressing as you go and adjust the seasonings to your liking before adding it to the greens. Add whatever you want to enhance the flavor as desired, including more garlic, lemon juice, capers, or mustard.
- Chill the dressing. For the best vegan salad, chill the dressing in the refrigerator for at least 30 minutes before tossing if you have the time. This allows the flavors to fuse and enhances the overall taste.
- Double the recipe. Easily double or triple this crispy chickpea Caesar salad recipe to serve a crowd! It’s perfect for dinner parties.
- Make extra dressing. The easy vegan Caesar dressing will keep stored in the refrigerator for up to one week. Double the batch to have on hand for future salads or enjoy as a veggie dip!