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How to Make a Crisp and Creamy Vegan Caesar Salad with Tahini Dressing

Indulge in the rich, creamy flavors of a classic Caesar salad without any animal products. This vegan version features crisp romaine lettuce, crunchy croutons, and a luscious tahini-based dressing that perfectly mimics the tangy, savory notes of traditional Caesar. It's a healthier take on the beloved salad that doesn't compromise on taste.

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Recipe Details

Prep Time

15 minutes

Cook Time

0 minutes

Servings

4

Difficulty

Beginner

Simple Summary

This vegan Caesar salad with tahini dressing is a plant-based twist on the classic, offering a creamy, tangy flavor without any animal products. It's a nutritious and satisfying meal that's perfect for lunch or dinner.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Servings: 4
  • Difficulty: Beginner

Ingredients

  • 2 large heads of romaine lettuce, washed and chopped
  • 1 cup cherry tomatoes, halved
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups homemade or store-bought vegan croutons
  • 1/4 cup vegan Parmesan cheese (optional)

For the Tahini Dressing:

  • 1/3 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp capers, drained and roughly chopped
  • 2 tsp vegan Worcestershire sauce
  • 1/4 cup water
  • Salt and black pepper to taste

Instructions

  1. In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and drained chickpeas.

  2. To make the dressing, add tahini, lemon juice, minced garlic, Dijon mustard, chopped capers, and vegan Worcestershire sauce to a blender.

  3. Blend the dressing ingredients on high speed for about 30 seconds until smooth.

  4. With the blender running on low, slowly add water until the dressing reaches your desired consistency. It should be creamy but pourable.

  5. Season the dressing with salt and black pepper to taste, blending briefly to incorporate.

  6. Pour about half of the dressing over the salad ingredients and toss gently to coat evenly.

  7. Add the croutons to the salad and toss again lightly.

  8. Serve the salad immediately, drizzling additional dressing over each portion as desired.

  9. Sprinkle vegan Parmesan cheese over the top if using.

Chef's Notes

  • For extra protein, consider adding grilled tofu or tempeh to the salad.
  • Make your own croutons by cubing day-old bread, tossing with olive oil and herbs, and baking at 375°F (190°C) for 10-15 minutes until crispy.
  • The dressing can be made ahead and stored in an airtight container in the refrigerator for up to 5 days.
  • If you prefer a thinner dressing, add more water a tablespoon at a time until you reach the desired consistency.
  • For a nut-free option, replace the tahini with sunflower seed butter.

Nutritional Info

Per serving (approximate): Calories: 350 Protein: 12g Fiber: 8g Healthy Fats: 18g Vitamin A: 120% DV Vitamin C: 40% DV Iron: 15% DV

This salad is rich in plant-based protein, healthy fats, and essential vitamins and minerals. The chickpeas provide fiber and protein, while the tahini offers heart-healthy unsaturated fats and calcium.

Serving Suggestions

  • Serve this salad as a main course for lunch or a light dinner.
  • Pair with a cup of lentil soup for a heartier meal.
  • For a complete dinner, serve alongside grilled vegetable skewers and quinoa.
  • Garnish with additional capers, lemon wedges, and a sprinkle of nutritional yeast for extra flavor.
  • This salad pairs well with a crisp white wine like Sauvignon Blanc or a light, fruity red like Pinot Noir.