Vegan Creamy Chickpea Caesar Salad
A plant-based twist on the classic Caesar salad that delivers all the creamy, umami-rich flavors you crave. The genius lies in the dressing: blended chickpeas and aquafaba create the perfect creamy base, while miso paste adds that essential savory depth traditionally provided by anchovies. Yellow miso and Dijon mustard bring complex tang, complemented by fresh lemon juice and quality olive oil. The combination of crisp romaine and hearty Tuscan kale provides varied textures, while capers add bursts of briny flavor. Homemade or store-bought croutons provide the essential crunch. Optional avocado adds richness and lemon zest brightens the whole dish. This version satisfies both salad lovers and those seeking plant-based alternatives without compromising on the bold, satisfying flavors that make Caesar salad a timeless favorite.
Ingredients
- 1 medium garlic clove, peeled and roughly chopped
- 1 cup canned chickpeas, drained
- ¼ cup aquafaba, from chickpea can
- 1 tablespoons lemon juice, fresh
- 2 tablespoons yellow miso paste, light or whitetahini1:1vegansoy-free
nutty flavor instead of umami depth
- 2 tablespoons Dijon mustard
- 6 tablespoons olive oil
- 6 tablespoons neutral oil
- ½ teaspoon kosher salt
- fresh ground black pepper
- 1 cup croutons, store-bought or homemade
- 1 head romaine lettuce, chopped
- 1 bunch Tuscan kale, choppedbaby spinach1:1mild
less earthy flavor
- ¼ cup capers, drained
- 1 ripe avocado, chopped(optional)
- lemon zest(optional)
Instructions
- 1
Make homemade croutons by tearing bread into pieces before baking, or use purchased croutons
- 2
Peel and roughly chop the garlic
- 3
Drain chickpeas, reserving 1/4 cup of the liquid for dressing
- 4
Combine garlic, chickpeas, aquafaba, lemon juice, miso paste, Dijon mustard, olive oil, neutral oil, salt, and pepper in a large blender
- 5
Blend until a creamy dressing forms
- 6
Chop the romaine and Tuscan kale
- 7
Chop the avocado if using
- 8
Place greens in serving bowls and top with capers, avocado, croutons, lemon zest, and dressing
Tips
The dressing can be made up to 1 month ahead and refrigerated. Bring to room temperature before serving for best consistency.
For extra crispy croutons, tear bread into irregular pieces rather than cutting uniform cubes - this creates more surface area for browning.
Massage the kale lightly with a pinch of salt before adding to the salad to soften the leaves and reduce any bitterness.
Good to Know
Refrigerate assembled salad up to 2 days. Store dressing separately for best texture.
Dressing can be made up to 1 month ahead. Prep vegetables up to 1 day ahead.
Serve immediately after dressing to maintain crisp textures.
Common Mistakes
Don't overdress the salad - start with less dressing and add more as needed to avoid soggy greens
Bring refrigerated dressing to room temperature before serving to avoid thick, congealed consistency
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this ahead of time?
The dressing keeps refrigerated for up to 1 month, and you can prep the vegetables a day ahead. Assemble just before serving to keep the greens crisp.
What if I don't have miso paste?
Substitute with tahini for nuttiness, nutritional yeast for umami, or even a small amount of soy sauce, though the flavor will be different from traditional Caesar.
How long will leftovers keep?
Dressed salad keeps 1-2 days refrigerated but will lose crispness. Store components separately for best results and assemble portions as needed.