Introducing Spiced Vegan Tahini Caesar Salad with Crispy Chickpea Croutons, aka Salad That Thoroughly Exceeded My Expectations.
Plant-based tahini Caesar salads (often with kale, sometimes with chickpeas) have been popping up on the gram left and right.
Clearly I caved to the Caesar inundation…
It was time to whip up my own version.
And make it spicy.
This dressing is quite similar to a tahini sauce I throw together regularly, but the addition of mustard really takes it to the next level, somehow magically emulating Caesar qualities.
Fresh lemon juice brightens the creamy dressing, while cayenne provides that kick I crave.
S&P brings out all the lovely savory flavors.
And what’s a Caesar without croutons?
That’s where our crispy chickpeas come into play.
Simply roast them up until golden, and season season season.
I knoww kale is the trendy Caesar green currently, but crisp, refreshing romaine hearts just do it for me.
So toss everything together, serve with lemon wedges and call it lunch!
P.S. The quality of tahini makes a hugee difference. So try to pick up a jar of creamy (vs chalky, gak) tahini if you can. I scored and found this variety at Grocery Outlet. Wooo savin’ money! This budget babe loves a good bargain. Because merely existing is expensive these days.
P.P.S. Make sure your chickpeas are as dry as possible before you roast them, to avoid the potential sog factor.
P.P.P.S. I enjoy a thicc creamy dressing and didn’t want to dilute the flavors too much, so 2 tablespoons of warm water did the trick. If your tahini is on the thicker vs drippier side, you may need to add more H2O.
Spiced Vegan Tahini Caesar Salad with Crispy Chickpea Croutons
Ingredients
Chickpea Croutons
- 1 15-ounce can chickpeas, drained and rinsed well
- 1 teaspoon extra virgin olive oil
- Pink sea salt, to taste
- Freshly cracked black pepper, to taste
Dressing
- 1/4 cup creamy tahini (I used SoCo Artisanal Tahini)
- 3 tablespoons fresh lemon juice
- 1 tablespoon stone ground mustard (or dijon)
- 2 tablespoons warm water (or enough to thin to a consistency you like)
- 2 dashes cayenne pepper, or to taste
- Pink sea salt, to taste
- Freshly cracked black pepper, to taste
Salad
- 4 cups chopped romaine hearts
- Pink sea salt, to taste
- Freshly cracked black pepper, to taste
- Lemon wedges, for serving
Instructions
- For the chickpeas, place the beans on a dry, clean kitchen towel then fold the towel over and gently rub the beans to loosen their skins. Remove the remaining skins with your fingers, then pat the chickpeas dry with another towel. Heat the oven to 425. Place the chickpeas on a parchment lined rimmed metal baking sheet then toss them with the oil and salt. Roast for 15 minutes, toss, then roast for another 15 minutes or until golden brown and crisped to your liking. Season with black pepper.
- For the dressing, whisk the tahini, lemon juice, mustard, warm water, cayenne pepper, salt, and black pepper until well combined. Taste and adjust the ingredient amounts if you'd like. Thin with more warm water if necessary.
- For the salad, place the chopped romaine hearts in a medium-large bowl, then toss with enough dressing to evenly coat the lettuce. Top with the chickpea croutons and season with more salt and pepper. Serve with lemon wedges. Store any leftover dressing in a sealed container in the fridge for up to one week.