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Vegan Caesar Salad with Roasted Sriracha Chickpeas
Course Main Course, Salad, Side Dish

Vegan Caesar Salad with Roasted Sriracha Chickpeas

By: Elysia
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}
Prep Time 15 mins
Total Time 15 mins


For the tahini "caesar" dressing:

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


  • 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).


**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.


Calories: 277kcalCarbohydrates: 33gProtein: 13gFat: 12gSaturated Fat: 2gSodium: 186mgPotassium: 611mgFiber: 9gSugar: 5gVitamin A: 3997IUVitamin C: 48mgCalcium: 114mgIron: 4mg
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