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+ servings
5 from 3 votes

Quinoa Chickpea Caesar Salad

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 4 servings


For the roasted chickpeas:

  • 1 1/2 cups cooked chickpeas or 1 can chickpeas, drained and rinsed
  • 2 teaspoons vegetable oil
  • 1 tablespoon Worcestershire sauce I used Lord Sandy's, but many brands, including Annie's are vegan; if you're allergic to wheat, gluten, or soy, or you don't have Worcestershire sauce at home, you can substitute an extra tablespoon of tamari
  • 1 tablespoon tamari
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon agave or maple syrup
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder

For the Caesar dressing:

  • 1/2 cup raw cashews soaked for at least 2 hours, drained, and rinsed (you can substitute soaked sunflower seeds, pumpkin seeds, pine nuts, or macadamia nuts)
  • 1/2 cup water
  • 2 cloves garlic crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dulse nori, or kelp flakes or granules
  • 1 tablespoon mellow white miso
  • 2 tablespoons nutritional yeast
  • 3 tablespoons lemon juice

For the salad:

  • 2 cups cooked quinoa any color is fine
  • 4 heaping cups washed and chopped romaine lettuce


  • Preheat your oven to 375F. Toss the chickpeas in the oil, Worcestershire sauce, tamari, smoked paprika, apple cider vinegar, agave or maple syrup, onion powder, and garlic powder. Spread them on a foil or parchment lined baking sheet and roast for 25 minutes, or until lightly browning, stirring halfway through. Set the chickpeas aside.
  • While the chickpeas roast, blend all dressing ingredients together in a food processor or blender till smooth.
  • To prepare the salad, dress the greens to your liking (you'll have dressing leftover) and divide them onto four plates, topping each bed of greens with a quarter of the quinoa and toasted chickpeas. Spoon extra dressing on top. Alternately, you can mix the greens, quinoa, and chickpeas together in a large mixing bowl and dress to taste, tossing well before dividing onto serving plates. Leftover salad will keep overnight in an airtight container in the fridge.