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Salads & Sides

Roasted Chickpea Caesar Salad with Vegan Parmesan

Chickpea Caesar salad is all about the dressing and Parmesan! This recipe includes making your own vegan Caesar dressing and vegan Parmesan cheese.

Prep: 15 minutes
Cook: 10 minutes
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Roasted Chickpea Caesar Salad with Vegan Parmesan

Chickpea Caesar salad is all about the dressing and Parmesan! This recipe includes making your own vegan Caesar dressing and vegan Parmesan cheese.

Chickpea Caesar Salad Basics

We must make a thick, delicious Caesar dressing to make a good chickpea Caesar salad. Since we do not use any animal ingredients, the dressing includes a few exciting and fun ingredients:

  • Vegan Steak Sauce: Much of the “Caesar” flavor comes from this. The best brand I’ve used is Primal Kitchen, which I got from Whole Foods.
  • Vegan Mayo: This is the creamy factor. I do not suggest using regular mayo; I use vegan mayo, and I like the one at Trader Joe’s.
  • Olive Juice: I use juice from brined purple olives.
  • Flavor Basics: Besides those base ingredients, you’ll need garlic, mustard, black pepper, and nutritional yeast.
someone pouring ceasar dressing over romaine lettuce and roasted chickpeas in a big white salad mixing bowl.

Black Pepper Chickpea Caesar Salad

Before I tried going vegan for a few years, I loved big caesar salads with black pepper chicken on top. As a vegan, I thought Caesar salad was the most complicated meal to give up. So naturally, I created my recipe and subbed for black pepper chickpeas.

Chickpeas are the most versatile plant protein, and they’re a blank canvas for almost any flavor and gut-friendly for nearly everyone. This Caesar salad tastes excellent with chickpeas seasoned in other ways, like lemon garlic or cajun seasoned. Try the buffalo chickpea spicing in our Cheesy Broccoli Pasta Salad Recipe.

Vegan Parmesan

This vegan cheese is phenomenal. I don’t think a caesar salad can be complete without a bit of parmesan. Making the cheese is pretty simple. It works best with a good food processor or blender to get the right texture. For the ingredients, you’ll need five things:

  • Raw Cashews
  • Hemp Seeds
  • Nutritional Yeast
  • Salt
  • Garlic Powder

Add all these ingredients to a food processor or blender to make the cheese and pulse until it forms a parmesan cheese-like texture. It’s really that simple. Just make sure you’re pulsing the ingredients. You may have a cashew butter consistency if you blend continuously at high speed.

chickpea Caesar salad on a white plate topped with vegan crumbly Parmesan cheese
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Roasted Chickpea Caesar Salad with Vegan Parmesan

Roasted Chickpea Caesar salad is all about the dressing and parmesan! This salad recipe includes instructions for making your own vegan Caesar dressing and our delicious recipe for vegan parmesan cheese. This is a perfect, filling, vegan salad for lunch or dinner!

  • Prep: 15 minutes
  • Cook: 10 minutes
  • Total Time: 25 minutes

Ingredients

Salad Ingredients

  • 2 Romaine Lettuce Hearts, Washed and Chopped
  • 1 16 Ounce Can Chickpeas, Drained and Rinsed
  • 2 Tablespoons Olive Oil
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Sea Salt

Dressing Ingredients

  • 2 Tablespoons Minced Garlic
  • 2 Tablespoons Steak Sauce (vegan)
  • 1/2 Cup Vegan Mayo
  • 2 Tablespoons Sauerkraut Brine
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Black Pepper
  • 2 Teaspoons Nutritional Yeast 

Vegan Parmesan Ingredients

  • 1/2 Cup Cashews
  • 1/4 Cup Hemp Seeds
  • 2 Tablespoons Nutritional Yeast
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Garlic Powder 

Instructions

  1. In a large bowl, add the washed and chopped romaine.
  2. In a skillet over medium heat, combine the olive oil, chickpeas, black pepper, and sea salt. Cook the chickpeas until slightly browned. 
  3. Combine all of the parmesan cheese ingredients in a blender or food processor. Pulse for about one minute until the ingredients resemble parmesan cheese crumbles. Don’t blend at high speed, or you will end up with cashew butter. 
  4. In a blender, combine all of the dressing ingredients.  
  5. Add the chickpeas and the dressing to the bowl of lettuce and toss to combine. 
  6. Serve and top with vegan parmesan. 

Notes

* this recipe provides four side salad portions OR two large salad portions. 

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
✨Cottage Cheese Ice Cream✨with Brown Butter an ✨Cottage Cheese Ice Cream✨with Brown Butter and Vanilla

I know, I know, I’m making everything with cottage cheese right now. But how can I not? Cottage cheese is one of the most protein-rich fermented foods.

If you love ice cream and cheesecake-like flavor, you’ll love this recipe. it’s high in protein, requires only four simple ingredients, and does not require churning. So, you do not need an ice cream maker!

A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

#cottagecheese #icecream
Baked ✨Cottage Cheese✨ Queso Dip It’s crea Baked ✨Cottage Cheese✨ Queso Dip 

It’s creamy, cheesy, and packed with protein, but with fewer calories thanks to the cottage cheese base. And it’s only 6 ingredients +toppings! 

I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

Get the full recipe from my recipe index, linked in my bio. 

#queso #cheese #cottagecheese
Why do you add water to sauerkraut? To that I as Why do you add water to sauerkraut? 

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Adding water standardizes my recipes, making sure everyone gets enough brine, regardless of cabbage variability. 

Google “cultured guru sauerkraut” and you’ll see my recipes! 

#sauerkraut #fermentation
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Since bok choy and all cabbages grow low and very close to the soil, their microbiome composition is wonderful! This makes all cabbages easy vegetables to ferment, and fermented bok choy is one of my absolute favorites.

Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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