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vegan ceasar salad
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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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: lunch, Salad, Side Dish
Cuisine: Global
Diet: Vegan
Keyword: chickpea, Healthy Vegan Lunch, salad, side dish, Tahini Dressing
Servings: 4
Calories: 370kcal
Cost: $7

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

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.