A vegan caesar salad with crisp chickpeas and grilled tofu. It's an extraordinary alternative to the classic that everyone can enjoy (and will devour).
Seriously, I think it may be the best salad I've ever created. You are going to absolutely love it (read: become utterly obsessed with it). It requires a bit of prep work, but makes 4-5 large salads so the work is well worth it.
It's incredibly flavorful, packed with bold umami and garlicky seasonings.
Fresh crisp greens paired with crunchy roasted chickpeas, grilled tofu, vegan cheese, and a creamy vegan caesar dressing. Sprinkle with hemp seeds and pumpkin seeds for extra nutrients and texture. Green olives are optional, but recommended for my fellow olive lovers.
Overall, it's pure deliciousness. Don't forget to check out the substitution and variation sections to see how you can easily customize the dish to your taste buds.
Keep reading to find out more about this vegan caesar salad or jump to the recipe below to get started.
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Vegan Caesar salad ingredients
- Crisp greens
- Kale
- Shredded cabbage
- Roasted chickpeas (used instead of croutons for a nutritious GF option)
- Grilled tofu (optional, but highly recommended)
- Grated vegan parmesan cheese (I used Violife's Just Like Parmesan wedge and grated it with a fine handheld grater)
- Green olives, whole or sliced (optional)
- Sunflower, pumpkin, or hemp seeds
For the full recipe and step-by-step directions, scroll to the recipe card below.
Substitutions
Chickpeas: substitute with croutons of choice, or make your own by cutting gluten-free bread into small bite-sized pieces. Use the same seasonings as the chickpeas, but bake for less time (will only need 10-15 minutes to get crispy).
Crisp baby greens: I use Little Leaf Farms as it adds such a beautiful crunch to the salad. Substitute with romaine or other light crispy green of choice.
Dinosaur kale: common curly kale or baby kale also works. Alternatively substitute with additional romaine or other greens of choice.
Shredded green cabbage: alternatively use shredded Brussels sprouts or add more greens of choice.
Variations of a vegan caesar salad
Caesar salad wrap: add ingredients to an almond flour wrap (or other wrap of choice). I love adding pickles and/or jalapeños to the wrap.
Warm Caesar grain bowl: warm a bowl of quinoa and vegan parmesan cheese (I use Follow Your Heart) and top with all of the salad ingredients, drizzle with Caesar dressing (optional). I love adding seared broccoli to this!
Additional nutrients/ingredients: season broccoli florets, Brussels sprouts, cauliflower florets, sweet potatoes, or baby potatoes and bake with the chickpeas.
Storage & make-ahead tips
Store ingredients separately in airtight containers in the fridge.
- Salad greens last 5-7 days in the fridge (dry the salad greens well for best results)
- Store chickpeas at room temperature or in the refrigerator. They will lose some of their crispiness when stored, but are delicious regardless.
- Crispy tofu strips are best fresh off of the grill / griddle pan. Store extra in the fridge for up to 5 days. To reheat the tofu, add back to the grill pan or warm in the oven. I do not recommend microwaving them as they soften and lose the crisp exterior.
- Salad dressing will last for a few weeks, it will thicken as it chills but this is normal. Thin the dressing with a splash of water and stir well.
For limited prep time, make all components of the salad ahead of time (aside from the tofu, make that fresh for best results) and store until ready to enjoy.
If taking on-the-go, prepare the salad as usual except for the tofu and dressing. Store these separately and combine right before eating.
Main dishes to pair with this vegan Caesar salad
- Vegan GF quesadilla
- Jalapeño popper or a smoked gouda pesto grilled cheese
- Baked falafel and hummus
- Easy vegan mac and cheese
📋 Recipe
Vegan Caesar Salad with Chickpeas and Tofu
Equipment
- baking sheet + parchment paper
- cutting board + knife
- high-speed blender (for dressing)
Ingredients
Roasted chickpeas
- 1 ¼ cup garbanzo beans (chickpeas), no salt added, drained and rinsed*
- 1 tablespoon avocado oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic granules
- ¼ teaspoon basil
- ¼ teaspoon paprika
Salad greens
- 4 oz container crispy baby greens (or sub greens of choice)
- 4 cups lacinato/dinosaur kale, chopped (½ a bushel)
- 4 cups shredded green cabbage (½ a bushel)
Vegan Caesar Salad Dressing (no capers)
Salad toppings
- grated vegan parmesan cheese (or sub shreds)
- sliced green olives (optional)
- sunflower seeds, hemp seeds, or pumpkin seeds
Instructions
- Prep: Make the salad dressing beforehand to limit prep time, or start by soaking ½ cup of cashews in hot water (full recipe can be found using the link in the recipe). Preheat oven to 425°F. Line a baking sheet with parchment paper.Press tofu: place a block of tofu in between two absorbent dish cloths & place something heavy (cast-iron pan or a few cookbooks) on top for 10-15 minutes.
- Make the roasted chickpeas: rinse and drain chickpeas, then dry them very well. Toss in a bowl with oil and all other ingredients listed under roasted chickpeas. Once oven is preheated, place them on the middle rack and bake for 25-30 minutes or until crisp & crunchy.
- Make the base of the salad: wash and dry greens, then chop the kale and crisp greens into bite sized pieces. Shred the cabbage by thinly slicing and then chopping as needed, or use a shredder. Toss together in a large salad bowl.
- Make the crispy tofu: remove tofu from press and prepare the crispy tofu as described here.
- Blend together salad dressing: drain and rinse cashews. Add all ingredients for the dressing into a blender and blend until smooth (full recipe & instructions can be found here).
- Assemble salad: add desired amount of greens to a bowl and drizzle with dressing. Toss and then top with chickpeas, crispy tofu (I cut each strip into 3 or 4 pieces), grated vegan parmesan, seed of choice, and olives if using. Enjoy!
Notes
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Michael says
Perfection 🤌🏼
Morgan says
Just honored to have you as my cheerleader
Milo's Mom says
Caesar salad is my favorite kind of salad & this looks amazing! Can't wait to try it!!
Morgan says
It is such a great dairy-free alternative!! Be sure to let me know your thoughts after you've tried it!
Kristen says
This salad was so yummy! And FILLING!
Morgan says
As all salads should be, right?!
So glad you loved it, Kristen. Thanks so much for leaving a review!
Angie says
I love this recipe! The flavors are amazing. It is easy to construct and is very filling! It is a bowl of happiness. The Caesar dressing is so tasty that I use it on other salads as well😊
Morgan says
I am thrilled to hear that you love the recipe, Angie! A bowl of happiness is a perfect way to describe it. Thank you so much for taking the time to leave a review!