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Vegan Caesar Salad with Crispy Chickpea Croutons


1 1/2 cups pre-roasted chickpeas or 1 15-oz can of no-salt added chickpeas, rinsed, drained, and patted dry

If roasting own chickpeas: 1/4 tsp cayenne, pinch smoked paprika,1 tsp olive oil, and 1/4 tsp salt

6 cups mixed fresh greens (romaine lettuce, spinach, kale, arugula, and/or mixed greens)

1 package Yves Chicken Strips (optional)



1/2 cup cashews, soaked overnight

4 tbsp water

1 tbsp extra virgin cold-pressed olive oil

1 tbsp nutritional yeast

2 tbsp fresh lemon juice

1 clove garlic

1/4 tsp salt

1/4 tsp coarse ground pepper

2 tbsp Veganaise (optional, or regular mayo if not vegan)

Vegan Parmesan:

1/4 cup walnuts

2 tbsp hemp seeds

1 clove garlic

1/4 tsp salt

1 tsp olive oil

2 tsp nutritional yeast

Serves 4.

Image credit to Running on Real Food


If roasting your own chickpeas, preheat the oven to 400 F. Flavour the chickpeas with the olive oil, cayenne, paprika and salt by shaking these ingredients together in a large plastic bag. Lay on parchment paper on a baking sheet and roast for 15 minutes. Roll the chickpeas around on the pan and then place back into the oven to roast an additional 15 minutes until golden-brown. Remove from heat and allow to cool.

If cooking chicken of "chick'n", fry with 1 tsp olive oil over medium-high heat in a pan for 5 minutes or until some browning occurs. Remove from heat. Top with 2 tbsp plain hemp seeds or make the vegan parmesan by pulsing the parmesan ingredients in a food processor until the walnuts are coarse ground.

Blend the dressing ingredients at high speed in a food processor. Add more water to thin out if needed.

Chop the lettuce by slicing lengthwise into quarters, then cutting across to chop for the salad. Toss the dressing, greens, chicken, and chickpeas together and top with coconut bacon if desired. "Sailin' On" Food Truck in Edmonton makes a delicious version that is sold at a few local grocery stores!

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