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Two white, fluted ceramic plates have been piled with a vegan quinoa chickpea caesar salad. The plates are resting on a white background.
5 from 8 votes

Quinoa Chickpea Caesar Salad

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

Ingredients

For the roasted chickpeas:

  • 1 1/2 cups cooked chickpeas (1 14.5-ounce can, drained and rinsed)
  • 1 tablespoon avocado oil
  • 1 1/2 tablespoons vegan Worcestershire sauce (substitute tamari)
  • 1/2 teaspoon 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 seaweed flakes (dulse, nori, or kelp flakes)
  • 1 tablespoon 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
  • cashew parmesan cheese (optional, for topping)

Instructions

  • Preheat your oven to 400F. Toss the chickpeas in the oil, Worcestershire sauce or tamari, 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 25-30 minutes, or until lightly browning and crispy, stirring halfway through cooking. 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 for future salads and bowls). 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. Sprinkle cashew parmesan on top of the salad, if desired. Enjoy!