Classic Vegan Caesar Salad
A vegan-version of the delicious, classic caesar topped with crispy chickpeas for "croutons!"
Servings 6
Calories 247kcal
Cost $13
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
Calories: 247kcal | Carbohydrates: 25g | Protein: 12g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 465mg | Potassium: 869mg | Fiber: 11g | Sugar: 4g | Vitamin A: 19606IU | Vitamin C: 41mg | Calcium: 159mg | Iron: 5mg
