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! Try this when you’re craving a satisfying salad. Thanks to OXO and California Olive Ranch for sponsoring this post.
It’s hard to beat a classic Caesar salad. Crunchy romaine, a tangy dressing, salty Parmesan and crispy croutons are one of my favorite combinations. But since Caesar salad isn’t really known for being a healthy salad, I wanted to lighten things up!
This vegan Caesar salad has a creamy dressing made with extra virgin olive oil and cashews, meaning it’s full of healthy fats. I swapped out the croutons for crispy chickpeas which give you the crunchiness but with the added benefits of fiber and protein.
For this recipe, I’m using California Olive Ranch extra virgin olive oil which is the olive oil that Alex and I have been using for years. The flavor is fruity and fresh, and it is so delicious in salad dressings.
I also got to try out some new kitchen tools from OXO. Their cutting board, knives, tongs, and salad spinner came in handy while whipping up this dish! I love how the cutting board had rubber grips on the side, so it wasn’t slipping all over the counter while chopping the romaine. And the OXO Salad Spinner has an easy-to-use pump on the top, which helped me shake out all the water after rinsing my romaine.
My mom was actually asking me why anyone would need a salad spinner. Great question, Mom! I like using this salad spinner because I can use the colander insert when I’m rinsing my greens. It makes it easy to be sure I’m cleaning things properly and the basin of the colander is big enough for just about any size salad. Then, of course, the actual spinner helps remove extra water from the leaves. I’m always amazed at how much water is drained after a few spins! Drying the lettuce properly means my greens won’t get soggy and my dressing won’t be diluted. It may seem like an extra step, but it really does make a superior salad!
The chickpeas are best when they’re fresh out of the oven. I’ll usually let them cool for just a few minutes before tossing them on top of my salad. If you’re making them in advance, I’d recommend popping them back in the oven for a minute or two. They tend to get a little chewy once they’ve cooled.Print
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!
Salad & Dressing
- ½ cup cashews, soaked for 6 hours (see note for shortcut)
- ¼ cup California Olive Ranch extra virgin olive oil
- 1 ½ tablespoons lemon juice
- 1 ½ teaspoons balsamic vinegar
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- 3 tablespoons water (plus more if needed)
- 2 romaine hearts, washed and chopped
- 1 15oz can chickpeas drained and rinsed
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
Preheat the oven to 425 degrees.
In a blender or food processor, combine the cashews, olive oil, lemon juice, balsamic vinegar, garlic powder, salt, and water.
Blend for 30 seconds then scrape down the sides and continue to blend.
Add more water if needed. Add salt to taste.
In a large bowl, toss the chickpeas with the remaining olive oil, garlic powder, onion powder, and salt.
Spread onto a baking sheet in a single layer.
Bake for 15 minutes then stir them on the baking tray and continue to bake for 10-15 minutes or until browned and crispy.
Remove from the oven and let cool for 5 minutes.
Place the lettuce in a large bowl and drizzle with dressing.
Toss with crispy chickpeas and serve!
No time to soak your cashews? Place the cashews in a large bowl. Cover with 2 cups of boiling water and cover the dish with a plate. Let sit for 30 minutes until cashews have softened. You’ll need a strong blender or food processor to achieve a smooth dressing with this shorter-soak method.
Keywords: Vegan Caesar Salad
This might be my new favorite salad! I love the texture of the chickpeas in this salad, especially when they’re still slightly warm from the oven. You can keep the salad dressing in your fridge for up to 4 days.
What’s your favorite type of salad?
This is a sponsored post written by me on behalf of OXO and California Olive Ranch.