Description
If you love the bold, creamy flavors of traditional caesar salad, but want a vegetarian instead, this chickpea caesar salad is it! Filled with crispy roasted chickpeas for protein and crunch, in a creamy garlicky dressing, this salad is also gluten-free, dairy-free and vegan!
Ingredients
For the Salad:
- 2 cups cooked chickpeas (drained and dried)
- 3 tablespoons gluten-free breadcrumbs
- 1 tablespoon olive oil
- Pinch salt & ground black pepper
- 1/4 teaspoon garlic powder
- 1 large romaine lettuce, chopped
- 1/4 cup shaved dairy-free parmesan
- Slice of lemon
For the Caesar-Style Dressing:
- 1/2 cup dairy-free Greek-style yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove
- 2 teaspoons capers
- Salt & pepper to taste
- Splash of filtered water (if needed to thin the dressing)
Instructions
- Season Chickpeas: In a bowl, mix the chickpeas, along with the breadcrumbs and garlic powder. Add salt to taste. Mix well and set aside.
- Toast Chickpeas Until Crispy: Heat a tablespoon of olive oil in a large nonstick skillet over high heat. Add the chickpeas and toast them until they are golden brown. (Do not stir the chickpeas too often. You can simply shake the skillet a few times.)
- Slice Lettuce: Slice the romaine lettuce thinly.
- Combine Dressing Ingredients: In a food processor or high-speed blender, combine the dairy-free Greek-style yogurt, olive oil, lemon juice, mustard, garlic, and capers.
- Process Until Creamy: Process the ingredients until you a smooth and homogeneous creamy dressing. Season with salt and pepper. If needed, add a bit of water to thin the dressing (it should be pourable still creamy).
- Assemble Salad: Add chopped romaine to a large bowl. Drizzle the dressing over the sliced lettuce, and toss until coated. Top with crispy toasted chickpeas, dairy-free parmesan shavings, and a slice of lemon.
Notes
Chickpeas: I used canned chickpeas for convenience. However, feel free to boil your own chickpeas from scratch if that’s what you prefer.
Breadcrumbs: I used gluten-free breadcrumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular breadcrumbs instead.
Olive Oil: I recommend using extra virgin olive oil for the best flavor.
Garlic Powder: Garlic powder adds flavor to the chickpeas. Feel free to add other condiments (such as ground paprika, onion powder, etc.).
Lettuce: Make sure to use Romaine lettuce, which is the typical type of lettuce used for Caesar salad. It is thick, sturdy and crunchy, perfect for holding up the creamy dressing while providing a crunchy bite.
Parmesan: I used shaved dairy-free parmesan to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular parmesan cheese instead.
Greek-Style Yogurt: I used dairy-free Greek-style yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular Greek yogurt instead.
Lemon Juice: Make sure to use fresh lemon juice for the best flavor. If you don’t have fresh lemon juice, bottled lemon juice will work too.
Mustard: I used Dijon mustard (a standard choice for traditional Caesar salad dressing), but you can also use other types of tangy mustard if that’s what you have (such as yellow mustard).
Garlic: Fresh raw garlic adds a delicious flavor and aroma to the salad dressing. If you enjoy the taste of garlic, feel free to add a little more.
Capers: Capers add an amazingly delicious savory flavor to the dressing, so definitely make sure to add it in!
Water: The dressing should have consistency that’s both creamy but pourable. If you find that the dressing is too thick, add a teaspoon of filtered water at a time until it reaches the right texture.
- Prep Time: 5 mins
- Assembly Time: 5 mins
- Cook Time: 5 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: Western
