Caesar Salad with Roasted Chickpeas and Tahini Caesar Dressing

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings

Description

This Caesar salad with roasted chickpeas and tahini Caesar dressing is a vegan-friendly spin on the classic. Crispy chickpeas replace croutons for crunch and protein, while the creamy tahini dressing brings bold, garlicky flavor without dairy or anchovies. It’s simple, satisfying, and full of texture.

Ingredients

For the Salad:

• 1 large head romaine lettuce, chopped
• 1/4 cup vegan Parmesan cheese (store-bought or homemade)
• Optional: lemon wedges, for serving

For the Roasted Chickpeas:

• 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste

For the Tahini Caesar Dressing:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp capers (optional, for briny flavor)
• 1 clove garlic, minced
• 1–2 tbsp water (to thin, as needed)
• Salt and black pepper, to taste

Instructions

Roast the chickpeas: Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, shaking halfway through, until crispy.
Make the dressing: In a bowl or blender, combine tahini, lemon juice, olive oil, mustard, capers (if using), and garlic. Blend or whisk until smooth. Add water 1 tbsp at a time until desired consistency is reached. Season with salt and pepper to taste.
Assemble the salad: In a large bowl, toss chopped romaine with the tahini Caesar dressing. Top with roasted chickpeas and vegan Parmesan.
Serve: Plate and serve immediately, with lemon wedges if desired.

Notes

Want it heartier? Add avocado slices or grilled tofu.
Chickpeas can be made ahead and stored in an airtight container for up to 3 days.
Use traditional Parmesan if not vegan.

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