Vegan Tahini Caesar Salad
User Reviews
5
Vegan Tahini Caesar Salad
Description
The salad preparation starts by washing and cutting romaine lettuce into bite-sized pieces. The dressing is made by whisking tahini with minced garlic, lemon juice, Dijon mustard, vegan Worcestershire, dulse flakes to add a subtle sea flavor, nutritional yeast for a cheesy umami tone, salt, and water to thin. This dressing provides a creamy, tangy coating for the greens.
Chickpeas are dried, coated lightly with flour, sprayed with olive oil, salted, and baked until golden and crunchy, adding plant-based protein and crispy texture. Sourdough bread cubes are tossed with olive oil, salt, thyme, and garlic powder, then baked into crisp croutons. These elements are combined just before serving, ensuring freshness and contrast.
The resulting salad balances crisp lettuce with rich dressing and crunchy toppings, suitable as a vegan main course or side. Leftover components like dressing, croutons, or chickpeas have specific storage recommendations to maintain texture and safety.
Dress the salad immediately before serving to keep lettuce crisp.Tahini dressing can be refrigerated up to 4 days to maintain flavor and freshness.Store leftover croutons in an airtight container at room temperature for up to 3 days.Keep leftover roasted chickpeas refrigerated with a loosely covered container to preserve crunch.
Ingredients
- 2 heads romaine lettuce washed, cut into bite-size pieces
For the dressing:
- ¼ cup tahini Alternatively, use ½ cup raw cashews and process the dressing in a blender, or raw cashew butter
- 2 cloves garlic minced
- 2 tablespoon lemon juice
- 2 teaspoon Dijon mustard or stoneground or German mustard
- 2 teaspoon Worcestershire sauce vegan
- ½ teaspoon dulse flakes This dried seaweed provides a subtle "sea" taste, replacing anchovies in standard Caesar dressing.
- 2 tablespoon nutritional yeast
- ½ teaspoon salt fine sea salt
- ¼ cup water
For the chickpeas:
- 1 ½ cups garbanzo beans cooked, drained, rinsed, patted dry
- 2 tablespoon spelt flour or all-purpose, whole-wheat, or rice flour
- olive oil spray
- sea salt fine, generous pinch
For the croutons:
- about 4 lices sourdough bread or other sturdy bread, cubed
- 2 tablespoon olive oil
- salt
- thyme dried
- garlic powder
Instructions
- Preheat oven to 375 degrees, and locate two baking sheets.
- Combine the dressing ingredients in a bowl and whisk with a fork until combined. Set aside.
- Pat the chickpeas dry with a tea towel, and discard any skins that come loose. Put the flour in a small bowl and drop the chickpeas in the flour a handful at a time. Toss to coat, then place on a baking sheet. Spray the chickpeas lightly with oil. Toss them around and spray again. Sprinkle with salt and bake for 30 to 35 minutes or until golden brown and crispy.
- Spread the cubed bread on the other baking sheet. Drizzle with olive oil, sprinkle with salt, thyme and garlic powder. Taste and adjust seasoning. Bake the croutons for 10 to 15 minutes or until golden brown and crisp.
- In a large bowl, toss the romaine with dressing. Transfer to individual serving bowls and top with croutons and roasted chickpeas. Serve immediately.
Notes
- Dress the salad just before serving to keep the romaine lettuce crisp.
- The tahini Caesar dressing stores well in the refrigerator for up to 4 days.
- Croutons maintain freshness when kept at room temperature in an airtight container for up to 3 days.
- Store leftover roasted chickpeas in the refrigerator with the lid not fully sealed to help retain their crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 16g | 32% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 830mg | 35% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
| Vitamin A | 21850IU | 437% |
| Vitamin C | 17.3mg | 19% |
| Calcium | 200mg | 20% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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