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Simple Romaine Caesar Salad with Crispy Chickpea Croutons (vegan!) Recipe

d with Crispy Chickpea Croutons (vegan!) Recipe
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★★★★★

5.2 from 27 reviews

This Simple Romaine Caesar Salad with Crispy Chickpea Croutons is a fresh, vegan twist on a classic favorite. Featuring a creamy tahini and vegan mayo dressing, crunchy roasted chickpeas coated in gluten-free breadcrumbs, and crisp romaine lettuce, this salad is packed with flavor and texture. It’s perfect as a light lunch or a side dish, and the dressing can be made ahead for convenience.

Ingredients

Scale

For the Salad:

  • 2 heads of romaine lettuce (approximately 4 cups)

For the Dressing:

  • ½ cup vegan mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 tablespoons tahini
  • 1 teaspoon maple syrup
  • 2 tablespoons lemon juice
  • 2 teaspoons capers
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup vegan parmesan cheese (homemade or store-bought)

For the Crispy Chickpea Croutons:

  • 1 can (15 oz) garbanzo beans (chickpeas)
  • 2 tablespoons olive oil, divided
  • ¼ cup gluten-free breadcrumbs

Instructions

  1. Make the dressing: Combine the vegan mayonnaise, Dijon mustard, tahini, maple syrup, lemon juice, capers, garlic powder, salt, pepper, and vegan parmesan cheese in a small blender or bowl with an immersion blender. Blend until smooth. If too thick, add water a teaspoon at a time to reach your desired consistency. Taste and adjust seasoning. You can store the dressing in an airtight container in the fridge for up to one week.
  2. Prepare the lettuce: Remove any damaged or blemished outer leaves of the romaine lettuce. Wash and chop the lettuce roughly into bite-sized pieces. Use a salad spinner to dry the leaves well, then place the lettuce into a large bowl and chill in the fridge while making the chickpeas.
  3. Prep the chickpeas: Drain and rinse the chickpeas thoroughly. Pat them dry very well using paper towels to ensure maximum crispiness later.
  4. Coat the chickpeas: In a medium bowl, toss the dried chickpeas with 1 tablespoon of olive oil and the gluten-free breadcrumbs until they are fully coated.
  5. Cook the chickpeas: Heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil. Add the coated chickpeas and sauté, stirring occasionally, until they become golden brown and crispy, about 8–10 minutes.
  6. Alternative cooking method: For an oven-baked version, spread the coated chickpeas on a parchment-lined baking sheet and roast in a preheated oven at 425°F (220°C) for 20–25 minutes, tossing halfway through, until crispy and golden.
  7. Assemble the salad: Pour about ⅓ cup of the prepared dressing over the chilled lettuce. Toss gently but thoroughly to coat all leaves evenly.
  8. Serve: Divide the dressed lettuce into bowls or plates. Top generously with the crispy chickpea croutons. Serve additional dressing on the side as desired.

Notes

  • For vegan parmesan cheese, you can use store-bought varieties or make your own using nutritional yeast, cashews, and salt.
  • To ensure chickpeas crisp up nicely, pat them thoroughly dry before coating and cooking.
  • You can make the dressing ahead and store it in the fridge for up to a week in an airtight container.
  • Adjust seasoning in the dressing to taste, especially salt and pepper, as vegan cheeses and mayonnaise vary in saltiness.
  • If you want extra crunch, toast the gluten-free breadcrumbs lightly before coating the chickpeas.

Nutrition

Keywords: vegan caesar salad, crispy chickpea croutons, romaine salad, gluten free salad, vegan salad dressing, healthy lunch, tahini caesar dressing

Find it online: https://kitchenbyrita.com/d-with-crispy-chickpea-croutons-vegan-recipe/