Vegan Caesar Salad with Roasted Sriracha Chickpeas
Servings 4 side salads or 2 meal-sized salads
This vegan caesar salad with roasted sriracha chickpeas very closely resembles your typical caesar salad, but is completely dairy-free and gluten-free! With the veggies, tahini dressing and crunchy chickpeas, it is also packed full of fibre, protein and healthy fats, making it both nutritious and filling! {Vegan, dairy-free & gluten-free}
Ingredients
For the tahini "caesar" dressing:
- 1/4 cup tahini
- 1 tsp. Dijon mustard
- 2 garlic cloves minced
- 2 tsp. nutritional yeast
- 3 tbsp. lemon juice
- 3 tbsp. water
- 1/4 tsp each salt and freshly ground pepper
For the salad:
- 1 head romaine lettuce chopped
- 2 cups baby kale you can also use regular kale
- 1/4 avocado diced
- 1/8 red onion thinly sliced
- 2 cups roasted sriracha chickpeas
Instructions
- Make a batch of the roasted sriracha chickpeas.
- Combine ingredients for tahini dressing in a medium-sized bowl or magic bullet and mix until well-combined.
- Next, combine the ingredients for the salad in a large bowl.
- Once the chickpeas are done roasting, allow them to cool for several minutes. Once cool, add them to the salad and toss with desired amount of dressing (I used half the dressing for this recipe).
Notes
**If you're looking for a non-vegan salad, you can also add grilled chicken to further increase the protein content. I recommend using this marinade to marinate the chicken breasts prior to placing it on the grill. Once fully cooked, slice chicken breasts and toss together with salad.
Nutrition
Calories: 277kcalCarbohydrates: 33gProtein: 13gFat: 12gSaturated Fat: 2gSodium: 186mgPotassium: 611mgFiber: 9gSugar: 5gVitamin A: 3997IUVitamin C: 48mgCalcium: 114mgIron: 4mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!