Vegan Caesar Salad

This Caesar salad recipe is so delicious, garlicky and satisfying! It’s easy to make and doesn’t require a ton of dishes – just a strainer, baking tray, cutting board and small blender. All of the ingredients are easy to find plastic-free or completely packaging free (hello, Bulk Barn) and it doesn’t require any ‘buy once and eventually throw out’ ingredients (aka capers). Enjoy!

Vegan Caesar Salad

  • Servings: 2-3
  • Difficulty: easy
  • Print

Oil free, nut-free and requires ingredients that are easy to find in bulk. This Caesar salad is garlicky, satisfying and so easy to make!



  • 1/2 cup sunflower seeds (soaked for 1 hr in hot water, or overnight in cold water – make sure to rinse & drain them)
  • 1 tsp minced garlic* (approx. two medium garlic cloves)
  • juice of half a lemon
  • 1 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup fresh water (not the water you soaked the seeds in)
  • Chickpeas:
  • 1 can chickpeas (540ML can)
  • 1 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Croutons:
  • 2-3 pieces of bread**
  • Pinch of garlic powder, salt and nutritional yeast.
  • For the Salad:
  • 1 bunch of romaine lettuce (standard size)
  • hemp seeds, nutritional yeast or lemon wedges for garnish.


  1. Preheat your oven to 450°F.
  2. While the oven heats, rinse and drain 1 can of chickpeas and add them to a large baking tray lined with a silicone mat or parchment paper (make sure there is enough room to add the croutons, too!)
  3. Add nutritional yeast, garlic powder, salt and black pepper to the chickpeas and mix them around until the seasoning is well distributed. Bake for 30 minutes.
  4. While the chickpeas bake, blend sunflower seeds, minced garlic, salt, nutritional yeast, pepper and water until smooth and creamy. Let the dressing sit in the fridge while the rest of your ingredients bake. 
  5. Cut up 2-3 slices of bread into cubes.
  6. When the chickpeas have baked for 30 minutes, remove the pan from the oven and add the cubed bread onto the same baking tray as the chickpeas. Sprinkle on salt, nutritional yeast and garlic powder. If you want to add olive oil here, you can. But it is completely optional and not necessary!
  7. Place the tray with the chickpeas and croutons back in the oven for 10-15 minutes. I’d recommend checking on the croutons after 10 minutes – you want to remove them when they’re crispy to the touch. 
  8. Add the dressing to the greens and toss with a fork until everything is well-coated!
  9. Remove the croutons and chickpeas from the oven and place them on top of the greens.
  10. Garnish with hemp seeds, nutritional yeast and a lemon wedge if desired and enjoy!

*I use a garlic mincer before adding the garlic into my blender because I’m not convinced that it blends well – but this is optional.

**I buy bread from Cob’s (the sunflower flax sourdough one is heaven) and they will let you use your own bags!

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