Why You’ll Love Vegan Caesar Salad with Spiced Chickpeas Recipe

This vegan twist on a classic Caesar delivers all the bold flavor you crave without dairy or anchovies. The tahini-based dressing is creamy and zesty, the kale and romaine provide a fresh, crunchy base, and the spiced chickpeas add protein and texture. The quick skillet-toasted bread pieces make rustic croutons that are chewy on the inside and golden on the outside.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 small bunch curly or lacinato kale, stemmed and leaves chopped
Extra virgin olive oil
Kosher salt and black pepper
1 romaine heart, chopped (about 3–4 cups)
2 tablespoons tahini
3 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon agave (or honey if not vegan)
1 large garlic clove, grated or pressed
1 teaspoon soy sauce
2 tablespoons nutritional yeast
1 15-ounce can chickpeas, drained, rinsed, and patted dry
1 teaspoon garlic powder
1 teaspoon paprika
3 thick slices whole wheat bread or sourdough (about 5–6 oz)

Directions

In a large bowl, add the kale with a drizzle of olive oil and a pinch of salt. Using your hands, massage the oil and salt into the kale until it begins to soften. Add the romaine and toss.
Make the vegan Caesar dressing in a small bowl: whisk together tahini, lemon juice, Dijon mustard, agave, garlic, and soy sauce. Slowly add about 1/4 cup olive oil while whisking. Stir in nutritional yeast. If needed, thin with a splash of water until pourable. Season with salt and plenty of black pepper.
Pour about three-quarters of the dressing over the greens and toss to coat. Add more dressing if desired. Set aside while you prepare the chickpeas.
Heat 3 tablespoons of olive oil in a large skillet over medium. Add the chickpeas, garlic powder, paprika, and a pinch of salt. Toss to coat and cook until the chickpeas are warmed through and slightly crisp, about 5 minutes. Adjust seasoning as needed.
Toast the bread slices in a skillet or toaster until deeply golden. Drizzle both sides with olive oil and season with salt. Cut into 1/2-inch pieces.
Add the spiced chickpeas and toasted bread pieces to the salad. Toss gently to combine. Serve with extra black pepper at the table.

Servings and timing

Serves about 2 as a main dish or 4 as a side.
Prep time: ~35 minutes
Cooking time: ~5 minutes
Total time: ~40 minutes

Variations

• Add protein: Top with baked tofu cubes or roasted tempeh for extra protein.
• Gluten-free: Use gluten-free bread or skip the bread entirely and add roasted nuts or seeds.
• Extra umami: Sprinkle with vegan Parmesan or capers for a deeper savory flavor.
• Different greens: Swap or add baby spinach or arugula for a milder bite.
• Spice it up: Add a pinch of chili flakes to the chickpeas for a kick.

Storage/Reheating

Store leftover salad components separately in airtight containers. The dressing and chickpeas keep well in the refrigerator for 3–4 days. The toasted bread pieces are best stored at room temperature and added just before serving to avoid softening. If you have leftover salad already tossed, it’s best eaten within a day as the greens will wilt over time.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be made up to 3 days in advance and stored in the fridge. Whisk again before using if it thickens.

What can I use instead of tahini?

You can substitute cashew butter or almond butter for a creamy base, but adjust the lemon and seasonings to balance the flavor.

How do I soften kale properly?

Massaging the kale with oil and salt breaks down its tough fibers and reduces bitterness, making it more tender and enjoyable.

Are the chickpeas crispy?

They become slightly crisp on the outside in the skillet, but won’t be as crunchy as oven-roasted chickpeas.

Can I use store-bought croutons?

Absolutely — use your favorite vegan croutons if you’re short on time.

Is this salad suitable for meal prep?

You can prep the components ahead of time, but it’s best to assemble just before eating so the greens stay fresh.

How can I make this gluten-free?

Use gluten-free bread for the croutons, or omit bread and add roasted seeds or nuts instead.

What else can I add for extra flavor?

Add vegan Parmesan, sliced olives, or capers for extra savory notes.

Can I use other greens besides kale and romaine?

Yes, baby spinach, arugula, or mixed greens work well if you prefer a milder texture.

How can I make it spicier?

Add a pinch of chili flakes or cayenne to the spiced chickpeas while cooking.

Conclusion

This Vegan Caesar Salad with Spiced Chickpeas is a flavorful, satisfying plant-based take on a classic favorite. With a creamy tahini dressing, hearty greens, spiced chickpeas, and rustic toasted bread pieces, it’s perfect for a wholesome lunch or a standout side dish at dinner. Customize it with your favorite add-ins and enjoy a nutrient-packed meal that doesn’t compromise on taste.