Vegan Roasted Chickpea Caesar (Printable)

Crispy roasted chickpeas and creamy cashew dressing elevate fresh romaine greens.

# Ingredient list:

→ Roasted Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon sea salt
06 - 1/4 teaspoon black pepper

→ Cashew Caesar Dressing

07 - 3/4 cup raw cashews, soaked for 2-4 hours and drained
08 - 1/3 cup water
09 - 2 tablespoons lemon juice
10 - 1 tablespoon Dijon mustard
11 - 1 tablespoon capers
12 - 2 teaspoons white miso paste
13 - 2 teaspoons nutritional yeast
14 - 1 clove garlic
15 - 1/4 teaspoon sea salt
16 - 1/4 teaspoon black pepper

→ Salad Base

17 - 2 medium heads romaine lettuce, chopped
18 - 1/4 cup vegan Parmesan, optional
19 - Freshly ground black pepper to taste
20 - 1 cup cherry tomatoes, halved, optional
21 - Thinly sliced red onion, optional

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry with a clean towel. In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast chickpeas for 20-25 minutes, shaking halfway through, until golden and crisp. Let cool slightly.
04 - Combine soaked cashews, water, lemon juice, Dijon mustard, capers, miso, nutritional yeast, garlic, salt, and pepper in a high-speed blender. Blend until smooth and creamy, scraping down sides as needed. Adjust seasoning or thin with more water if desired.
05 - In a large bowl, toss chopped romaine lettuce with enough cashew dressing to coat evenly.
06 - Top dressed lettuce with roasted chickpeas, vegan Parmesan, and any optional vegetables. Finish with extra black pepper to taste.
07 - Serve immediately while chickpeas are still warm and crispy.

# Expert Suggestions:

01 -
  • Those roasted chickpeas crack between your teeth with an addictive crunch that makes you forget croutons ever existed.
  • The cashew dressing tastes rich and tangy without any dairy guilt, and it takes five minutes in a blender.
  • It actually feels like real food, not a compromise version of something better.
02 -
  • Do not skip drying the chickpeas—I learned this the hard way when my first batch came out chewy and disappointing.
  • The dressing must be blended smooth; a food processor won't cut it and you'll end up with a grainy mess instead of velvet.
  • Assemble right before eating, because the chickpeas lose their snap if they sit in the dressing too long.
03 -
  • Make a double batch of the dressing and keep it in a jar in your fridge for up to five days—it's perfect drizzled on grain bowls or roasted vegetables.
  • If you don't have a high-speed blender, soak your cashews an extra hour and blend in batches, or use sunflower seeds instead for a nut-free version that still tastes creamy.
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