Vegan Tahini Caesar Salad

Prep Time 25

Cook Time 30

Total Time 55

Servings:5 servings

Author: Lori Rasmussen, My Quiet Kitchen

This classic Vegan Tahini Caesar Salad is delicious any time of day. With a rich, salty, and satisfying oil-free Caesar dressing you'll want to put on everything, plus crunchy homemade croutons and oven-roasted chickpeas.

Ingredients
US Customary | Metric

2 heads romaine lettuce, washed, cut into bite-size pieces

For the dressing:

¼ cup tahini or raw cashew butter - Alternatively, use ½ cup raw cashews and process the dressing in a blender.
2 cloves garlic, minced
2 tablespoon lemon juice
2 teaspoon Dijon, stoneground or German mustard
2 teaspoon vegan worcestershire
½ teaspoon dulse flakes - This dried seaweed provides a subtle "sea" taste, replacing anchovies in standard Caesar dressing.
2 tablespoon nutritional yeast
½ teaspoon fine sea salt
¼ cup water

For the chickpeas:

1 ½ cups cooked garbanzo beans, drained, rinsed, and patted dry
2 tablespoon flour of choice, such as spelt, all-purpose, whole-wheat, or rice flour
olive oil cooking spray
fine sea salt, a generous pinch

For the croutons:

about 4 slices sourdough or other sturdy bread, cubed
2 tablespoon olive oil
salt
dried thyme
garlic powder

Instructions

Preheat oven to 375 degrees, and locate two baking sheets.
Combine the dressing ingredients in a bowl and whisk with a fork until combined. Set aside.
Pat the chickpeas dry with a tea towel, and discard any skins that come loose. Put the flour in a small bowl and drop the chickpeas in the flour a handful at a time. Toss to coat, then place on a baking sheet. Spray the chickpeas lightly with oil. Toss them around and spray again. Sprinkle with salt and bake for 30 to 35 minutes or until golden brown and crispy.
Spread the cubed bread on the other baking sheet. Drizzle with olive oil, sprinkle with salt, thyme and garlic powder. Taste and adjust seasoning. Bake the croutons for 10 to 15 minutes or until golden brown and crisp.
In a large bowl, toss the romaine with dressing. Transfer to individual serving bowls and top with croutons and roasted chickpeas. Serve immediately.

Notes

Dress the salad just before serving.

Tahini Caesar dressing keeps in the refrigerator for up to 4 days.

Store leftover croutons at room temperature in an airtight container for up to 3 days.

Store leftover chickpeas in the refrigerator with the container lid not fully sealed.

Nutrition