This Classic Vegan Caesar Salad is a 100% plant-based take on one of my all-time favorite salads. I am obsessed with anything caesar–including this Vegan Caesar Pasta Salad and my Broccoli Caesar Salad. Instead of croutons, I top mine with crispy chickpeas which add the perfect crunch and a great source of protein and fiber. You could also top this salad with my Air-Fried Tofu Nuggets! Make Caesar Salad Spring Rolls next.
Why I Love This Recipe
- Classic Flavor: This salad has all of the nostalgic flavors of creamy and crunchy caesar salad, but without the dairy!
- Dairy Free: The homemade dairy-free Caesar dressing is out of this world. You’d never guess it’s dairy-free.
- Fun Twist: The crispy chickpeas on top replace traditional croutons, and also keep this salad gluten-free.
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Notes on Ingredients
- Romaine: I used Josie’s Organics.
- Kale: I like to use dinosaur kale for this salad because it holds up beautifully and pairs well with the creamy caesar dressing, but feel free to use whatever leafy greens you like.
- Chickpeas: Be sure to drain and rinse the chickpeas well before using.
- Vegan parmesan cheese: You can make your own homemade vegan parmesan or buy store-bought.
- Raw sunflower seeds: Act as the base of the dressing. Be sure to use raw and not roasted!
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Classic Vegan Caesar Salad?
- Preheat the oven to 425 degrees F. Season chickpeas with salt + pepper. Bake them for 15 minutes until golden brown.
- While the chickpeas roast, boil sunflower seeds in a pot with water for 10 minutes until soft, then drain and add to a high-speed blender. Add the rest of the dressing ingredients to the blender and blend until completely smooth.
- Pour dressing over the greens, top with crispy chickpeas, and sprinkle on vegan parmesan.
- Serve and enjoy!
- Step 1: First, roast the chickpeas and make the dressing.
- Step 2: Then, pour the dressing over top greens, top with chickpeas and vegan parmesan, and enjoy!
Commonly Asked Questions
Sure! It’s best eaten fresh, but it will stay good in the fridge tossed together for up to 2 days. If you want it to last longer, I recommend using all kale as it holds up super well in the fridge.
To make homemade dairy-free creamy caesar dressing, first you will soak the sunflower seeds in boiling water. Then, you’ll add all of the ingredients to a high-speed blender and blend until creamy. A food processor won’t work for this dressing as it’s not high powered enough for the sunflower seeds.
I prefer to use a sharp knife and cutting board and simply chop it by hand. You could also use a veggie chopper though!
I used the romaine from Josie’s Organics, an amazing all organic company that grows their produce in the fertile California Valley. Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn. Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies. How awesome?! Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. This is so important! Be sure to look out for Josie’s Organics in your local store! Use their store locator!
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“I really enjoyed this salad, and it was super quick, easy to make. The dressing, in my opinion, was spot on and the chickpea croutons are a game changer!”
– Lynn
Extra Helpful Tips
- You can add whatever greens you like to mix with the romaine. Try mixing romaine with arugula or even butter lettuce. I personally love the heartiness of the kale, plus it holds up super well.
- I made chickpea croutons for this salad, but feel free to add regular croutons as well!
- Make a double batch of the salad dressing and have leftovers to use on salads and bowls all week long.
- Make your own homemade vegan parmesan!
- To store leftovers, store the dressing and salad separate for up to 4 days or mixed together for up to 2 days.
If you tried this Classic Vegan Caesar Salad or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Classic Vegan Caesar Salad
Ingredients
- 2 heads romaine lettuce chopped, I use Josie's Organics
- 4 cups kale chopped
- 1 15 oz can chickpeas drained and rinsed
- vegan parmesan cheese
Vegan Caesar Dressing
- 1 cup sunflower seeds raw
- 2 lemons juiced
- 1 teaspoon garlic powder
- 3 teaspoon capers
- 2 teaspoon whole grain dijon mustard
- ½ teaspoon salt
- ¾ cup water more or less depending on how thick you want it
Instructions
- Make the chickpea croutons. Preheat the oven to 425 degrees F. Season with salt + pepper. Bake them for 15 minutes until golden brown.
- While the chickpeas cook, make the dressing. Boil sunflower seeds in a pot of water for 10 minutes until soft, then drain and add to a high speed blender. Add the rest of the dressing ingredients to the blender and blend until completely smooth.
- Chop the romaine and kale and add to a large bowl.
- Pour as much or as little dressing over the greens as you’d like. Top with chickpea croutons and sprinkle on vegan parmesan.
- Serve and enjoy!
Notes
- You can add whatever greens you like to mix with the romaine. Try mixing romaine with arugula or even butter lettuce. I personally love the heartiness of the kale, plus it holds up super well.
- I made chickpea croutons for this salad, but feel free to add regular croutons as well!
- Make a double batch of the salad dressing and have leftovers to use on salads and bowls all week long.
Nutrition
This post was sponsored by Josie’s Organics, a brand that I am proud to partner with.
roz keith says
One thing I miss by being vegan is a good caesar salad. YUM.
Marty Teffeteller says
This dressing is my go-to dressing now! Love it!
Laura says
Amazing. Made 1/2 recipe and this far outweighs any vegan ceasar dressing probably as it has no nutritional yeast flavor.
Danielle Keith says
OMG YAY!
Jean says
This is so AMAZING!!! The only thing I did differently was bake the chickpeas a little longer to make them crispy. As a meal for lunch or a side at dinner with your penne alla vodka, just perfect. I’m so happy I can have caesar salad again. Thank you so much Danielle!!
Carolyn | The Organic Gypsy says
This looks absolutely amazing! sooooo trying this!
Lynn says
I really enjoyed this salad and it was super quick, easy to make. The dressing, in my opinion, was spot on and the chickpea croutons are a game changer!
Danielle Keith says
YES! I am so glad you loved it.
Suzanne says
This looks so good! What a great lunch meal prep for the week!
VAnessa says
Thanks for sharing! Does the dressing keep long?
Danielle Keith says
Maybe 2 weeks max in the fridge.
Sara says
Holy cow. I’ve been vegan for 6+ years and this salad was one I could never get right no matter how many dressing recipes I’d try. Yours just blew them all out of the water. I am OBSESSED and can’t thank you enough for this. I am a follower on Ig and this is technically the first thing of yours I’ve tried so I will definitely be back for more. Thank you SO much!!!!! ⭐️⭐️⭐️⭐️⭐️
Danielle Keith says
WOW! Thank you for your great feedback.
Ale says
This looks great! What would you suggest to use instead of sunflower seeds as I am allergic. Thank you.
Danielle Keith says
cashews!
Question says
Is it necessary to boil the sunflower seeds if you’re using a high speed blender?
Danielle Brown says
nope!
Macy says
This salad is soo good! I love the chickpea croutons. I have loved every salad recipe I’ve tried this far. Thank you!
Sarah Rumney says
I love this dressing! I also love to add chopped hearts of palm to my salad.
Karissa says
Would using tahini be a viable substitute for the boiled Sunflower seeds? Just because I wouldn’t have to buy anything! Thanks!
Taylor From HealthyGirl Kitchen says
Hi! I have not tried this substitute.
Jordan Stacy says
The chickpea croutons are the BEST topping on this caesar salad. I love to use a mix of curly kale, dino kale, and some romaine. SO crunchy and delicious! The dressing is super creamy.