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5 from 3 votes

Vegan Caesar Salad with Chickpea Croutons

This Vegan Caesar Salad has it all: A creamy, cashew based dressing with roasted garlic, roasted chickpea croutons, and vegan parmesan cheese. A crowd pleasing recipe!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Salad
Cuisine: American
Servings: 6 servings
Calories: 429kcal
Author: Nora Taylor


Chickpea Croutons

  • 2- 15 ounce cans chickpeas, or 3 cups cooked
  • 1 tablespoon olive oil
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon salt

Caesar Dressing

  • 1 1/4 cups raw cashews
  • 1 cup water
  • 4-5 cloves garlic, roasted *see instructions below
  • 1 medium lemon, juiced
  • 1/2-3/4 teaspoon salt

Vegan Parmesan Cheese


  • 3 medium heads of romaine lettuce, washed and chopped


Chickpea Croutons

  • Preheat oven to 400 degrees F. Drain chickpeas and dry slightly with a clean tea towel or paper towels, trying to remove as much moisture as possible. 
  • Add the chickpeas to a baking sheet with a rimmed edge (so they don't roll off). Drizzle on the olive oil, and sprinkle on the seasonings and salt. Mix gently with your hands or a spatula in the pan. Bake for 20 minutes. Give them a little shake, and bake for 20 more minutes. Remove from oven.

Caesar Dressing

  • Roast the garlic at the same time the chickpea croutons are baking. Simply add the 4-5 cloves of garlic (still in their paper skins) to a baking sheet. Bake for 10-15 minutes, until fragrant and softened inside. Remove to let cool.
  • Soften your cashews by covering them in boiling water for 5 minutes. I do this by heating up water in my tea kettle, and then pour the boiling water of the cashews in a large measuring cup. 
  • Drain the cashews, and add to a blender. Now add the roasted garlic, 1 cup of water, lime juice, and salt to taste. Blend until very smooth and set aside.

Vegan Parmesan

  • Add all ingredients to a food processor or high powered blender and pulse until crumbly. Store in the refrigerator, it will stay good for weeks and is excellent on pasta dishes like spaghetti or lasagna, and even for sprinkling on avocado toast. You will not need all of this for the salad.

Put it all together

  • Add the washed and chopped romaine to a large salad bowl. Pour in the dressing and toss with the romaine. Top with the chickpea croutons and a good sprinkle of vegan parmesan cheese. Serve with extra vegan parmesan cheese.


Serving: 1serving | Calories: 429kcal | Carbohydrates: 37g | Protein: 17g | Fat: 26g | Saturated Fat: 4g | Sodium: 790mg | Potassium: 603mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1241IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 5mg