Vegan ‘Caesar’ Salad with Crispy Capers & Chickpeas

A creamy, dairy-free vegan Caesar salad with tangy miso-Dijon dressing, crispy fried chickpeas, and salty fried capers. Radish slices add fresh crunch and vibrant color.

Why You'll Love Vegan 'Caesar' Salad with Crispy Capers & Chickpeas

Aquafaba (the liquid from a can of chickpeas) stands in for egg, whisked with garlic, miso, Dijon, and lemon juice, then avocado oil gets drizzled in over 3 to 5 minutes until it thickens like a classic emulsion. Fried chickpeas, fried capers, and sliced radish go on top.

Tips and Tricks

• Dry those chickpeas: Pat them down thoroughly before roasting or frying to get that crispy, golden finish.
• Use cold lettuce: Chilling your romaine makes the final salad extra refreshing and crisp.
• Don't skip the aquafaba: It helps emulsify the dressing and gives it that classic Caesar body and gloss-no egg needed.

Variations

• Option 1: Add grilled or roasted tofu for a protein-packed main dish.
• Option 2: Swap romaine for kale or little gem for extra texture and bite.
• Option 3: Mix in nutritional yeast for a "Parmesan" style finish.

Substitutions

• Option 1: If you're out of miso, use a splash of soy sauce or coconut aminos for that salty depth.
• Option 2: Dijon not your thing? Try whole grain mustard or even a squeeze of lemon for tang.
• Option 3: No aquafaba? Use a tablespoon of tahini or vegan mayo to bring creaminess.

Best served with

• Crusty sourdough or garlic bread
• Roasted potatoes or sweet potatoes.
• Lentil soup or minestrone
• Chilled white wine or sparkling water with lemon

How to Store Leftovers

• Store the dressing separately in an airtight jar for up to 5 days. Chickpeas and capers are best kept in a dry container at room temp to stay crispy.
• Assemble fresh just before serving to preserve the texture and brightness.

Common Questions

Vegan 'Caesar' Salad with Crispy Capers & Chickpeas

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A creamy, dairy-free vegan Caesar salad with tangy miso-Dijon dressing, crispy fried chickpeas, and salty fried capers. Radish slices add fresh crunch and vibrant color.

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Prep Time 15 minutes mins

Total Time 13 minutes mins

Servings: 2

Course: Salad, Vegan

Cuisine: Californian, Vegan

Calories: 2913

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Dressing

• 2 cloves garlic minced (or 4 cloves roasted garlic/confit)
• 1 tablespoon + 1 teaspoon red miso paste
• 1 tablespoon Dijon mustard
• 3 teaspoon lemon juice
• 2 tablespoon aquafaba canned chickpea juice
• 1.5 cups avocado oil
• ¼ cup water adjust as needed
• Kosher salt and black pepper to taste

For the Salad

• 2 tablespoon fried chickpeas
• 1 tablespoon fried capers
• 1 radish thinly sliced
• Flaky salt to finish
• 2 handfuls Mixed greens or your preferred salad base optional

Equipment

• Blender or food processor
• Frying pan

Method

 

Make the Dressing

1. Combine garlic, miso paste, Dijon, lemon juice, and aquafaba in a blender or food processor. Process for 30 seconds.
2. While blending, slowly drizzle in avocado oil over 3-5 minutes until thick and creamy, scraping down the sides as needed.
3. Add water gradually to reach your preferred consistency.
4. Season with salt and pepper to taste.

Assemble the Salad

1. Dress your greens or salad base with the dressing.
2. Top with thinly sliced radish, fried chickpeas, fried capers, and a sprinkle of flaky salt.

Nutrition

Calories: 2913kcalCarbohydrates: 4gProtein: 1gFat: 328gSaturated Fat: 38gPolyunsaturated Fat: 44gMonounsaturated Fat: 231gSodium: 171mgPotassium: 71mgFiber: 1gSugar: 1gVitamin A: 12IUVitamin C: 8mgCalcium: 24mgIron: 0.4mg

Notes

Storage: assemble just before serving so the greens and fried toppings stay crisp. The dressing is the make-ahead part, it's basically a vegan aioli and keeps in an airtight container in the fridge for up to a week. Fried chickpeas and capers are best made fresh, or recrisped in a dry pan before serving.

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