Name: Vegetarian Salad Recipes: The Ultimate Caesar
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 large head Romaine lettuce, chopped; 1 can (15 oz) chickpeas, drained and rinsed; 1 tbsp olive oil; 1/2 tsp garlic powder; Salt and pepper to taste; 1/2 cup vegetarian parmesan cheese, shaved; 1/2 cup mayonnaise; 1/4 cup Greek yogurt; 1 tbsp Dijon mustard; 2 tbsp fresh lemon juice; 1 clove garlic, minced; 2 tsp capers, minced; 1 tsp olive oil; Lots of cracked black pepper

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I used to think a proper Caesar was off the table. Anchovies were the deal breaker for me. But I missed that specific tangy crunch. So I went into the kitchen to fix it. This bowl now tops my list of Vegetarian Salad Recipes. It keeps all the sharp flavors without the fish. I swapped the soggy bread for crispy roasted chickpeas. They add a salty bite you will love. If you hunt for Healthy Salad Recipes Vegetarian eaters actually enjoy, stop here. My kitchen sees plenty of Vegetarian recipes. Yet this one gets requested the most. It fits right in with your rotation of Vegetarian Food Recipes. You get the creamy texture. You get the crisp romaine. You get the garlic hit. It tastes like the real deal. Making satisfying Vegetarian Food is not a mystery. This is one of those Easy Vegetarian Recipes you can throw together on a tired Tuesday. It fills you up. It works as a side or a main. I serve it for Vegetarian Meals with friends often. Nobody asks where the meat is. They just ask for seconds. The dressing is the secret. It uses capers for that ocean salty taste. Give it a go. You might just lick the bowl.

Hi there. I am Eleanor. Welcome to Eleanor Cooks. I know finding really good Vegetarian Salad Recipes can feel like a chore sometimes. You want that satisfying crunch. You want big bold flavor. But often you just get a bowl of sad wilted leaves. Not today. This bowl is the absolute king of Vegetarian Salad Recipes in my house. We ditch the fishy anchovies entirely. We keep all that sharp and tangy goodness you crave. I swapped out the usual soggy bread croutons for crispy roasted chickpeas. They add a salty bite that you will love.

If you are on the hunt for Healthy Salad Recipes Vegetarian eaters will actually enjoy, you can stop looking. My kitchen sees plenty of Vegetarian recipes pass through. Yet this one gets requested the most by my friends. It fits right in with your weekly rotation of Vegetarian Food Recipes. You get the creamy texture. You get the crisp fresh romaine. You get the garlic hit. It tastes like the real deal. Making satisfying Vegetarian Food is not a mystery. This is one of those Easy Vegetarian Recipes you can throw together on a tired Tuesday. It fills you up. It works as a side or a main dish. I serve it for Vegetarian Meals with family often. Nobody asks where the meat is. They just ask for seconds. This is truly one of the best Vegetarian Salad Recipes you will ever make. The dressing is the secret weapon. It uses capers for that ocean salty taste. Give it a go. You might just lick the bowl. Here is another reason I love Vegetarian Salad Recipes like this one. They are versatile. You can add avocado or tofu if you want more bulk.

1) Key Takeaways
2) Easy Vegetarian Caesar Salad Recipe
3) Ingredients for Vegetarian Caesar Salad
4) How to Make Vegetarian Caesar Salad
5) Tips for Making Vegetarian Caesar Salad
6) Making Vegetarian Caesar Salad Ahead of Time
7) Storing Leftover Caesar Salad
8) Try these Salad next!
9) Vegetarian Caesar Salad Recipe
10) Nutrition

1) Key Takeaways

How do you make a Caesar salad vegetarian?
What can I use instead of anchovies for flavor?
How do I keep the chickpeas crispy in the salad?
Is this dressing gluten free?

2) Easy Vegetarian Caesar Salad Recipe

Fast. This salad comes together faster than you might think. You do not need to spend hours in the kitchen. The longest part is just roasting the chickpeas. While they crisp up in the oven you can whip up the dressing. It is perfect for a quick lunch or a light dinner.

Simple. You do not need fancy equipment to make this. A baking sheet and a whisk are your main tools. I love recipes that do not leave me with a sink full of dirty dishes. This one keeps the mess to a minimum. It is straightforward cooking that yields big results.

Tasty. The flavor profile here is huge. The capers bring a brine that mimics the traditional anchovy taste perfectly. The garlic adds a spicy kick. The lemon juice cuts through the creaminess of the mayo and yogurt. It is a party in your mouth. You won’t miss the meat at all with these bold flavors.

Texture. I am all about texture in my food. Meatless salad bowls can often be mushy or boring. Not this one. The romaine provides a cool snap. The chickpeas offer a serious crunch. The dressing is smooth and velvety. Every bite has a little bit of everything. It keeps things interesting until the very last forkful.

3) Ingredients for Vegetarian Caesar Salad

Romaine Lettuce: You need the crunch here. I grab a big fresh head of Romaine lettuce from the market. Do not use the bagged stuff if you can help it. The fresh heads last longer and taste sweeter. Chop it up nice and chunky so it holds the dressing well. I wash mine and spin it dry so the leaves stay crisp.

Chickpeas: These are our croutons. I drain a can and rinse them really well under cold water. You have to dry them off with a towel or they won’t crunch up in the oven. Roasting them with garlic powder changes the game completely. They get nutty and crisp and addictive.

Capers: These little green berries bring the salt. They mimic the anchovy flavor without the fish. I mince them up super fine. They disappear into the sauce but leave that ocean tang behind. If you have never used them before do not be scared. They are the secret ingredient that makes this work.

Greek Yogurt: I use this to lighten things up a bit. It adds a nice tang that mayonnaise alone just does not have. It makes the dressing feel fresh and not too heavy. You can use full fat or low fat depending on what you have in the fridge. Both work great.

Parmesan Cheese: I look for a vegetarian parmesan cheese. Some traditional ones use animal rennet so check the label if that matters to you. I like to shave it into big strips. It looks pretty and you get a nice burst of salty cheese flavor in every bite.

Lemon Juice: Fresh is best here. The bottled stuff just tastes flat to me. You need the zing of fresh lemon to cut through the creamy dressing. It brightens everything up. I usually squeeze about half a lemon but you can add more if you like it sour.

Garlic: You cannot have a Caesar salad without garlic. I use a fresh clove and mince it until it is almost a paste. It gives that spicy bite that lingers. Powdered garlic is fine for the chickpeas but use the real stuff for the dressing.

4) How to Make Vegetarian Caesar Salad

step 1. Turn that oven up to 400 degrees Fahrenheit. We need it hot to get the chickpeas crispy. While it heats up rinse your chickpeas and pat them very dry with a paper towel. This is crucial for the crunch factor.

step 2. Toss the dry chickpeas in a bowl with a little olive oil. Add the garlic powder and salt and pepper. Mix it all up until they are coated. Spread them out on a baking sheet. Give them space or they will steam instead of roast.

step 3. Roast the chickpeas for about 20 minutes. Shake the pan halfway through so they cook evenly. You want them golden brown and crunchy. Keep an eye on them so they do not burn. Let them cool down while you work on the rest.

step 4. Grab a small bowl for the dressing. Whisk together the mayonnaise and Greek yogurt until smooth. Add the Dijon mustard and fresh lemon juice. Stir it well. It should start to look creamy and pale yellow.

step 5. Mince your garlic clove and the capers as fine as you can. Add them to the bowl. Drizzle in a teaspoon of olive oil and lots of cracked black pepper. Whisk it all again. Taste it now. Add more lemon or salt if you think it needs it.

step 6. Chop your Romaine lettuce into bite sized pieces. Place it in a large serving bowl. Pour about half of the dressing over the leaves. Use tongs or your clean hands to toss it. You want every leaf coated but not drowning.

step 7. Sprinkle the roasted chickpeas over the top. Add the shaved parmesan cheese. Drizzle the rest of the dressing over the salad just before you take it to the table. Serve it immediately while the chickpeas are still crisp.

5) Tips for Making Vegetarian Caesar Salad

Dry Lettuce. Nothing ruins a salad faster than water. Wet lettuce means the dressing slides right off. I use a salad spinner to get my greens bone dry. If you do not have one you can lay the leaves out on a kitchen towel. Pat them down gently. It takes a minute but it makes a huge difference in the final dish.

Mash the Garlic. When I mince the garlic for the dressing I like to sprinkle a little salt on it. Then I use the flat side of my knife to mash it into a paste. This releases all the oils and flavor. It also prevents anyone from biting into a big raw chunk of garlic. It blends into the creamy base much better this way.

Season in Layers. I season plant based green dishes at every step. I salt the chickpeas. I salt the dressing. I even sprinkle a tiny pinch of salt on the lettuce before tossing. It wakes up the flavors. Taste as you go. You can always add more pepper or lemon but you cannot take it out. Trust your own tongue over the recipe measurements.

6) Making Vegetarian Caesar Salad Ahead of Time

You can definitely prep this meal in advance. I do it for lunches all the time. The trick is to keep everything separate. Store the chopped lettuce in a bag with a paper towel to absorb moisture. Keep the dressing in a little jar. Keep the roasted chickpeas in a container at room temperature.

Do not mix the dressing with the leaves until you are ready to eat. The acid in the lemon juice will break down the lettuce and make it slimy if it sits too long. Nobody likes slimy salad. Just toss it right before you serve. It only takes a second and it keeps everything fresh.

The chickpeas might lose a little crunch if you keep them for a few days. If you want them super crispy again you can pop them in a toaster oven for two minutes. This refreshes them perfectly. It is a great way to have veggie caesar alternatives ready for a busy week without sacrificing quality.

7) Storing Leftover Caesar Salad

If you have already tossed the salad with the dressing it will not last long. The leaves will wilt within an hour or two. I usually try to only dress the amount I am going to eat right then. That way I avoid waste.

If you have leftovers that are already dressed you can store them in an airtight container in the fridge. It will be edible the next day but it won’t be crisp. It becomes more like a slaw. I actually kind of like it that way sometimes but it is not for everyone. The chickpeas will definitely get soft in the fridge.

Undressed leftovers keep much better. The dressing will stay good in the fridge for up to a week. The cut lettuce stays fresh for about three days if you keep it dry. So just mix what you need. It is the golden rule of salads.