Go Back
–+ servings
Close-up of a fresh salad with romaine lettuce, thin radish slices, crispy chickpeas, and capers, all coated in a creamy dressing.

Vegan ‘Caesar’ Salad with Crispy Capers & Chickpeas

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2
Course: Salad, Vegan
Cuisine: Californian, Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Dressing
  • 2 cloves garlic minced, or 4 cloves roasted garlic/confit
  • 1 tbsp + 1 tsp red miso paste
  • 1 tbsp Dijon mustard
  • 3 tsp lemon juice
  • 2 tbsp 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 tbsp fried chickpeas
  • 1 tbsp 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.

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.

Tried this recipe?

Let us know how it was!