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–+ servings
the best vegan caesar salad
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Yield: 2 people

The Best Vegan Caesar Salad Recipe

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
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Ingredients
 

CHICKPEAS CROUTONS

  • 1 can chickpeas
  • 2 tsp dried oregano and thyme
  • 2 tbsp olive oil
  • Himalayan salt and pepper to taste

SALAD

  • 3 to 4 tbsp vegan parmesan, (see recipe)
  • 3 small/medium sucrine (baby lettuce), (or a medium lettuce)
  • 3 big curly kale leaves
  • ½ cup (or more) creamy vegan Caesar dressing, (see recipe)
  • 1 ripe avocado for topping

Instructions
 

CROUTONS

  • Preheat oven to 200 C.
  • Rinse and drain well the chickpeas. Dry them with a kitchen towel (to help them crisp more).
  • In a bowl, first mix well the spices with the olive oil. Add the chickpeas and stir well to combine.
  • Spread the chickpeas evenly on a parchment-lined baking sheet. Reduce oven temperature to 180 °C and bake them for 20 minutes. Then check and stir the chickpeas, and cook on grill mode (fan) for an extra 10 to 15 minutes more (continue checking regularly during the last minutes being careful not to let them burn).
  • Stir again and switch off the oven. Let the tray in the oven (off and door slightly open) for approx. 10 to 15 minutes more for an extra crisp.

THE SALAD

  • In the meantime, make sure you have some dressing ready in the fridge, or make it now (click for recipe). Same for the vegan parmesan.
  • Then, wash the sucrine and the kale leaves. Dry them well.
  • Chop the sucrine into medium pieces (remove hard bottom). Add them to a medium bowl. For the kale, remove ribs (and keep for juice), then chop the kale leaves into medium pieces. Add them to the bowl with the salad.
  • Add the caesar sauce to the bowl and mix well. Add the chickpeas croutons and the vegan parmesan. Mix again. Divide into 2 plates and decorate with slices of avocado. Serve and eat immediately.
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