Vegetarian Classic Caesar Salad
Elevate your salad game with this Vegetarian Classic Caesar Salad, a plant-based twist on the timeless favorite. Featuring crisp Romaine lettuce, savory roasted chickpeas as a protein-packed alternative to anchovies, and homemade golden croutons, this recipe delivers bold flavors and satisfying textures. A zesty dressing made with lemon juice, garlic, Dijon mustard, and vegetarian Worcestershire sauce brings a tangy depth to every bite, while Parmesan cheese and nutritional yeast add a rich, cheesy finish. Perfect as a wholesome main dish or an impressive side, this easy-to-follow recipe comes together in under an hour and serves four. Whether you’re hosting guests or prepping a weeknight meal, this vegetarian Caesar salad offers a fresh, healthy, and indulgent dining experience.
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Recipe Information
Ingredients
- 2 hearts Romaine lettuce
- 4 slices Stale bread
- 1 can Canned chickpeas
- 5 tablespoons Olive oil
- 0.5 cup Parmesan cheese
- 3 tablespoons Lemon juice
- 2 cloves Garlic cloves
- 1 teaspoon Dijon mustard
- 1 teaspoon Soy sauce
- 1 teaspoon Vegetarian Worcestershire sauce
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Nutritional yeast
Instructions
Preheat the oven to 400°F (200°C).
Drain and rinse the canned chickpeas, then pat them dry with a clean kitchen towel.
Spread the chickpeas on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt. Roast in the oven for 25 minutes, shaking the pan halfway through, until they are crispy.
Meanwhile, chop the stale bread into small cubes for croutons. Place the bread cubes on another baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt. Bake for 10 minutes or until golden and crisp.
For the dressing, combine the garlic cloves, lemon juice, Dijon mustard, soy sauce, vegetarian Worcestershire sauce, nutritional yeast, and remaining 3 tablespoons of olive oil in a food processor or blender. Blend until smooth.
In a large salad bowl, tear the Romaine lettuce into bite-sized pieces.
Add the roasted chickpeas, croutons, and half of the grated Parmesan cheese to the lettuce.
Drizzle the dressing over the salad and toss until everything is nicely coated.
Serve with the remaining Parmesan cheese sprinkled on top and freshly ground black pepper to taste.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3976 mg | 173% | |
| Total Carbohydrate | 164.5 g | 60% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 26.9 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1205 mg | 93% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3445 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
