Creamy Vegan Caesar Salad with Roasted Chickpeas and Tahini Caesar Dressing

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There’s something timeless about a Caesar salad. Crisp romaine, creamy dressing, bold flavors, it’s a go-to favorite for a reason. This vegan Caesar salad keeps everything you love, without the dairy, eggs, or anchovies. Instead, it’s made with a rich tahini Caesar salad dressing and crunchy roasted chickpeas for salad that bring all the texture and flavor you crave.

It’s easy to make, full of feel-good ingredients, and completely plant-based. It can work as a main or a hearty side, this salad proves that eating vegan can be both nourishing and incredibly satisfying.

Why You’ll Love This Easy Vegan Caesar Salad

• Creamy vegan Caesar dressing made with tahini, no blender needed

• Crispy, spiced roasted chickpeas for salad instead of traditional croutons

• Fully plant-based, dairy-free, egg-free, and nut-free

• Ready in about 30 minutes with minimal prep

• A nutritious, high-fiber salad that’s actually satisfying

Health Benefits of Vegan Caesar Salad Ingredients

This easy vegan Caesar salad recipe isn’t just about flavor, it’s packed with health benefits. Chickpeas are a great source of plant-based protein and fiber, which help support digestion and keep you feeling full longer. The tahini Caesar salad dressing adds heart-healthy fats, calcium, and iron from sesame seeds, while romaine lettuce delivers a fresh crunch along with vitamin A, vitamin K, and folate.

By replacing dairy and eggs with whole food alternatives, this salad becomes cholesterol-free and lower in saturated fat. That makes it a smart choice for heart health without sacrificing any flavor.

Ingredients for Vegan Caesar Salad with Roasted Chickpeas

Roasted Chickpeas for Salad

• 1½ cups cooked chickpeas (drained and rinsed)

• Extra-virgin olive oil

• Sea salt

• Your favorite spices: paprika, garlic powder, onion powder, chili powder, or curry powder

Romaine Lettuce Salad

• 3 small heads romaine lettuce (about 15 cups chopped)

Tahini Caesar Salad Dressing

• 1/3 cup tahini

• 1/4 cup water (add a little at a time to thin)

• 3 tablespoons fresh lemon juice

• 1 tablespoon Dijon mustard

• 1 clove garlic, minced

• 1/3 teaspoon sea salt

• Fresh cracked pepper, to taste

• Optional: vegan shaved parmesan for topping or nutritional yeast

How to Make This Vegan Caesar Salad

Step 1: Roast the Chickpeas

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. Dry the chickpeas thoroughly with a kitchen towel and remove any loose skins. If they’re damp, they’ll steam instead of roast, which leads to a soft texture instead of a crisp crunch.

3. Toss them with olive oil, sea salt, and your chosen spices.

4. Spread on the baking sheet and roast for 25 to 30 minutes, shaking once or twice.

5. Let them cool slightly so they crisp up even more before adding to the salad.

👉 Want more tips on how to get them extra crispy, plus seasoning ideas? Check out our Easy Roasted Crispy Chickpeas post for all the crunchy details.

Step 2: Make the Vegan Caesar Salad Dressing

1. In a bowl, whisk together tahini, lemon juice, Dijon mustard, minced garlic, salt, and pepper.

2. Slowly add water a tablespoon at a time until you reach a smooth, creamy consistency.

Step 3: Assemble the Salad

1. Place chopped romaine in a large mixing bowl.

2. Add half the tahini Caesar dressing and toss to coat.

3. Top with roasted chickpeas and drizzle with the remaining dressing.

4. Finish with optional vegan parmesan cheese and extra black pepper.

How to Store Leftovers

For the best texture, store components separately. Keep the dressing in a jar in the fridge for up to 5 days. It may thicken a bit, so give it a stir before using. Roasted chickpeas are best fresh, but you can store them in an airtight container at room temp for 2 to 3 days. Once the salad is dressed, it’s best eaten right away, but leftovers can be kept in the fridge for up to 24 hours.

More Variations of This Vegan Caesar Salad

• Add avocado: Sliced avocado adds healthy fats and a creamy texture.

• Use vegan mayo: For a milder flavor, replace part of the tahini with 1/3 cup vegan mayo.

• Try different greens: Swap romaine for massaged kale, baby spinach, or a mix of lettuces.

• Boost the protein: Add grilled tofu, tempeh, or even roasted lentils on top.

• Add cherry tomatoes: Sliced cherry tomatoes add color and deliciousness.
• More greens: Add some arugula, spinach or kale to your salad for a greener salad.

Vegan Caesar Salad FAQs

Can I use canned chickpeas?
Yes, canned chickpeas work great. Just rinse and dry them well before roasting.

Is the tahini Caesar salad dressing nut-free?
It is. Tahini comes from sesame seeds, not nuts, so this dressing is completely nut-free.

Can I prep this salad ahead of time?
Yes, just store the dressing and chickpeas separately and toss everything together before serving.

What can I use instead of tahini?
You can try sunflower seed butter or hummus, but tahini gives the most authentic Caesar-style flavor and texture.

A Simple Vegan Salad with Bold Flavor and Lasting Energy

This creamy vegan Caesar salad with tahini dressing and roasted chickpeas brings together bold flavor, hearty textures, and nourishing ingredients that leave you feeling satisfied. It’s easy to make, easy to love, and a perfect way to enjoy a wholesome meal with plenty of crunch and zing.

If you’ve been craving a plant-based salad that actually fills you up, give this one a try. You might just find your new go-to.

More Recipes to Try After This Vegan Caesar Salad

If you’re loving this salad, here are more fresh, satisfying, and flavor-packed recipes to explore:

• Green Power Bowl with Tahini Dressing – another tahini favorite with tons of greens and texture

• A Spinach and Chickpea Pasta Salad for Every Mood – quick, hearty, and protein-rich

• Veggie-Loaded Pasta Salad – fresh, colorful, and perfect for meal prep

• Vegan Southern Potato Salad – creamy, nostalgic, and completely plant-based

• Tofu Chickpea Salad – a protein-packed salad you can serve cold or warm

Vegan Caesar Salad

A fresh, creamy vegan Caesar salad made with crisp romaine, a zesty tahini-based dressing, and crunchy roasted chickpeas. This plant-based twist on the classic Caesar is easy to make, packed with flavor, and perfect for a nourishing lunch or dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course lunch, Salad, Side Dish

Cuisine Global

Servings 4

Calories 370 kcal

Ingredients

  

Roasted Chickpeas

• 1½ cups cooked chickpeas drained and rinsed (from 1 can) – 250 g
• 1 –2 tablespoons extra-virgin olive oil – 15–30 ml
• ½ teaspoon sea salt – 3 g
• ½ teaspoon paprika – 1 g
• ½ teaspoon garlic powder – 1 g
• ½ teaspoon onion powder – 1 g
• Optional: chili powder curry powder, or other spices to taste

Salad

• 3 small heads romaine lettuce chopped (about 15 cups) – 1 large bunch / approx. 600 g

Tahini Caesar Dressing

• 1/3 cup tahini – 80 g
• 3 tablespoons fresh lemon juice – 45 ml
• 1 tablespoon Dijon mustard – 15 g add 1 tablespoon more if you want this more spicy & zesty!
• 1 clove garlic minced – 1 clove / 3 g
• 1/3 teaspoon sea salt – 2 g
• 1/4 cup water more as needed to thin – 60 ml
• Fresh cracked black pepper to taste

Optional Toppings

• 2 tablespoons vegan parmesan – 10 g
• Extra black pepper to taste

Get ingredients with

Instructions

 

• Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
• Dry the chickpeas thoroughly with a clean kitchen towel and remove any loose skins. If they’re damp, they’ll steam instead of roast and won’t get crispy.
  1½ cups cooked chickpeas
• Transfer the chickpeas to the baking sheet. Drizzle with olive oil, sprinkle with sea salt and spices, and toss to coat evenly.
  1 –2 tablespoons extra-virgin olive oil – 15–30 ml, ½ teaspoon sea salt – 3 g, ½ teaspoon paprika – 1 g, ½ teaspoon garlic powder – 1 g, ½ teaspoon onion powder – 1 g, Optional: chili powder
• Roast the chickpeas for 25 to 30 minutes, shaking the pan halfway through. Chickpeas should be golden and crisp. Let them cool slightly to crisp up more.
• Make the tahini Caesar dressing: In a bowl, whisk together tahini, lemon juice, Dijon mustard, garlic, and sea salt. Add water one tablespoon at a time until the dressing reaches a creamy, pourable consistency. Add black pepper to taste.
  1/3 cup tahini – 80 g, 3 tablespoons fresh lemon juice – 45 ml, 1 tablespoon Dijon mustard – 15 g, 1 clove garlic, 1/3 teaspoon sea salt – 2 g, Fresh cracked black pepper, 1/4 cup water
• Chop the romaine lettuce and place it in a large mixing bowl.
  3 small heads romaine lettuce
• Toss the lettuce with half of the dressing until evenly coated.
• Top the salad with roasted chickpeas and drizzle with the remaining dressing.
• Add optional toppings like vegan parmesan and extra black pepper before serving.
  2 tablespoons vegan parmesan – 10 g, Extra black pepper

Notes

• Dry your chickpeas well before roasting. If they’re still wet, they’ll steam instead of crisp, resulting in a soft texture.
• The dressing thickens in the fridge. If making ahead, just whisk in a little water before serving to loosen it up.
• Customize the spices on your chickpeas to match your mood. Try smoked paprika, chili powder, or curry powder.
• Don’t skip the lemon juice. It adds the essential brightness and tang that balances the creamy tahini.
• Want to make it a full meal? Add grilled tofu, tempeh, or avocado for extra protein and richness.
• Store components separately. Toss everything together just before serving for the freshest texture.

Keyword chickpea, Healthy Vegan Lunch, salad, side dish, Tahini Dressing