Vegan Caesar Salad With Crisp Chickpeas

Name: Vegan Caesar Salad With Crisp Chickpeas
Total time: 25 min
Yield: 2 to 4 servings
Cuisine: american
Ingredients: 1/2 small loaf crusty bread, such as sourdough, torn into 1-inch pieces (about 2 cups); 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 (14-ounce) can chickpeas, drained, rinsed and thoroughly dried; 1 large bunch lacinato kale, stems removed and roughly chopped into 1-inch pieces (about 4 cups); 1 large head romaine lettuce, roughly chopped into 1-inch pieces (about 6 cups); 1 cup whole (unroasted) cashews; 1 snack-size (2-by-3-inch) sheet roasted nori, crumbled (optional); 1/4 cup nutritional yeast, plus more for serving; 1/4 cup fresh lemon juice (from 1 to 2 lemons); 3 garlic cloves; 2 teaspoons brine from a jar of capers; 1 teaspoon Dijon mustard; 1 teaspoon white miso paste; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

By Becky Hughes

Published Jan. 9, 2020

Vegan Caesar Salad With Crisp Chickpeas — Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Total Time: 25 minutes
Rating: 5(3,405)
Comments: Read comments

There are many ways to mimic the rich, creamy texture of emulsified, egg-based Caesar dressing: Tofu, vegan mayonnaise, aquafaba whipped with oil, the list goes on. Blended raw cashews prove themselves the best base in this version, which is fortified with garlic, mustard, miso paste and caper brine to achieve the tangy-salty-punchy balance found in the real deal. Crisp chickpeas and hand-torn croutons add a crunchiness that plays well with the velvety dressing.

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Ingredients

Yield:2 to 4 servings

For the Salad

½small loaf crusty bread, such as sourdough, torn into 1-inch pieces (about 2 cups)
¼cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1(14-ounce) can chickpeas, drained, rinsed and thoroughly dried
1large bunch lacinato kale, stems removed and roughly chopped into 1-inch pieces (about 4 cups)
1large head romaine lettuce, roughly chopped into 1-inch pieces (about 6 cups)

For the Dressing

1cup whole (unroasted) cashews
1snack-size (2-by-3-inch) sheet roasted nori, crumbled (optional)
¼cup nutritional yeast, plus more for serving
¼cup fresh lemon juice (from 1 to 2 lemons)
3garlic cloves
2teaspoons brine from a jar of capers
1teaspoon Dijon mustard
1teaspoon white miso paste
¾teaspoon kosher salt
½teaspoon freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 400 degrees. On a medium baking sheet, toss the bread with 2 tablespoons olive oil; season generously with salt and pepper. On a second baking sheet, toss the chickpeas with remaining 2 tablespoons oil; season generously with salt and pepper. Bake both until chickpeas and croutons are browned and crisp, stirring both halfway through, about 10 minutes for the croutons and 20 minutes for the chickpeas. Set aside.
Step 2
While the chickpeas and croutons roast, prepare your dressing: To a high-speed blender, add all the dressing ingredients, plus ¾ teaspoon kosher salt, ½ teaspoon pepper and ¾ cup water; blend until completely smooth, 3 to 4 minutes, scraping down the sides with a rubber spatula every now and again. Set dressing aside. (You should have 1½ cups).
Step 3
In a large bowl, add the kale and the dressing. Using your hands, massage the kale until slightly softened. Add the lettuce, croutons and half the roasted chickpeas; toss to coat and season to taste with salt and pepper. Sprinkle with additional nutritional yeast. Top with remaining roasted chickpeas; grind black pepper over, and serve immediately.

Ratings

5 out of 5

3,405 user ratings

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Comments

Emily Drew5 years ago

The best vegan caesar dressing recipe I've ever tasted. I didn't have the nori on hand but next time would add to give the dressing an even "fishier" flavor (I usually make my caesar with tons of anchovies). I will keep this dressing in my fridge constantly. I'm happy to see more and more vegan options on NYT cooking- keep them coming!!!!

Graceann4 years ago

What a weird day. Jan. 6, 2021. Made this while watching a coup. Best vegan caesar I've ever had. I know this salad isn't named after Julius Caesar, but wow irony huh? Oh and didn't use nori.

Anna B5 years ago

So delicious... just made it for a second time in 3 days because I'm CRAVING it. TIP: for the cashews, put them in a small pot/saucepan and add water until they are submerged, bring them to a boil, then turn off the burner and let them sit with the lid on for ~20 minutes. Made the consistency super creamy. It was a little chunkier the other (non-boiled) way, but still great!

DarlingJ5 days ago

Great recipe! Make the dressing ahead of time and chill in the refrigerator. We added a little tahini which made it creamier.

Eric1 week ago

The dressing is great, but was *very* thick. One comment said she added a tablespoon of water one at a time, adding up to about 1/4 cup. I wound up putting in closer to a cup to get it from paste to dressing. But the dressing is great and makes a lot - so worth making again. Chick peas - better to use toni's recipe, which is probably similar.

Dawne1 week ago

Delicious. Made exactly as per instructions. Can’t believe how well it turned out. Could have halved chick pea roasting oil.

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