This vegan caesar salad with hemp parmesan is the perfect side dish to any meal or delicious on it’s own. It is super fresh, flavorful, and made with wholesome ingredients. The crispy chickpeas and hemp parm is the cherry on top.

The dressing to this vegan caesar salad is super easy to make and so creamy. You basically add all the ingredients to your blender and you get the dreamiest and most flavorful dressing. The miso in the dressing really adds another depth of flavor and savoriness to the salad.

I love using hemp seeds to make the vegan parmesan. Hemp seeds pack such a nutritional punch and are filled with protein and healthy fats. I could sprinkle this hemp parm on anything, but it’s especially good on this salad. Don’t be shy when you sprinkle it on top of your salad. You want a generous amount because it really amps up the flavor.

Finally, the crispy chickpeas are a wonderful and crunchy addition to the caesar salad. You can definitely use traditional croutons, but I personally love the crispy chickpeas. It also adds more fiber and protein to the salad, so that’s always a win in my books.

This vegan caesar salad with hemp parmesan is one of our family’s favorite salads to make. It’s so yummy and way healthier than store bought. Even your friends and family who aren’t plant based wouldn’t even miss the dairy in this!

If you make this vegan caesar salad, make sure to tag me @nutsaboutgreens on Instagram so I can see your creations!

Ingredients

Dressing

1 cup Sunfood raw cashews, soaked in hot water for 3-4 hours
3-4 tbsp lemon juice (about 1 lemon)
2 cloves garlic
2 tbsp nutritional yeast
2 tsp miso
1 tbsp capers
1 tbsp caper brine (from the jar of the capers)
2 tsp dijon mustard
3/4 cup water
3/4 tsp sea salt
1/2 tsp black pepper

Hemp Seed Parmesan

1/2 cup Sunfood hemp seeds
2 tbsp nutritional yeast
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder

Crispy Chickpeas

1 can chickpeas, rinsed and drained
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika
1/2 tsp sea salt
1 tbsp avocado oil

For Serving

romain lettuce, chopped
crispy chickpeas
hemp parmesan
dressing from above

Instructions

Drain, rinse, and pat chickpeas dry with a paper towel. (I let it sit in the strainer for 15-30 minutes to really dry out. The drier they are, the crispier they get.) Add chickpeas to a bowl and add the rest of the ingredients. Stir until well combined. Air fry at 400 degrees F for 15-18 minutes, shaking pan half way through. It is done when it is golden brown. You can bake it in the oven at 400 degrees F for 30-35 minutes, shaking the pan every 10-15 minutes. Let it cool completely.
Add all the dressing ingredients to your high-speed blender. Blend until smooth and creamy. Add a little more water if you want it thinner. Taste and adjust seasonings. You want the flavors to be strong/bold because it mellows out when you mix it with the lettuce.
To make the hemp seed parmesan, add all ingredients to your food processor. Pulse until crumbles form. Place in a jar and keep in the fridge.
Assemble salad by adding romain lettuce, crispy chickpeas, and a generous sprinkle of hemp parm to a large bowl. Pour desired amount of dressing over it and toss until everything is evenly coated. Enjoy! Store leftover dressing in a jar in the fridge.

Servings: 8

Author: valeria.chao

Vegan Caesar Salad with Hemp Parmesan (gluten-free)