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Vegan Caesar Salad Dressing with Chickpea Croutons

Original recipe from Hummus Sapien.

Servings 4


For the Dressing

  • 3/4 c raw cashews
  • 3 T nutritional yeast
  • 6 T lemon juice
  • 1/2 c boiling water
  • 1 1/2 tsp dijon mustard
  • 4 garlic cloves
  • 2 T capers (drained)
  • 1/2 tsp salt
  • freshly ground pepper

For the Chickpea "Croutons"

  • 1 c roasted chickpeas
  • Drizzle of Olive Oil
  • 1 tsp dried rosemary

For the Salad

  • 4 c kale, chopped in bite-size pieces & massaged to make the kale more tender
  • 1 c shredded brussels sprouts / broccoli you can omit if you choose! I used a super blend mix from Walmart.

If you want more protein / meat

  • 1 bag of Caulipower Chicken Tenders Bake these, while making your dressing. Slice into strips & top salad with them.


For the Dressing

  1. Put all ingredients in the blender or food processor...let sit for about 5 - 7 minutes (until steam from hot boiling water disappears...this tenderizes the cashews!). Process until dressing is very smooth.

For the Chickpea Croutons

  1. Toss chickpeas with a drizzle of olive oil & the rosemary. Toast in your toaster oven or oven at 350 degrees for about 8 minutes or until fragrant (not burning!).

For the Assembly

  1. Put your kale / greens in a large metal mixing bowl. Toss with dressing. Put on plate.

  2. Top with with your protein of choice, then the rosemary roasted chickpeas. Here are the Caulipower Chicken Tenders I noted above, called New Chick on the Block (lol, love!) and you can get them at Walmart.