Easy Vegetarian Caesar Salad with Sunflower Faux Caesar Dressing
This vibrant and delicious salad gives the classic Caesar a fresh twist—minus the anchovies! With crispy roasted garlic chickpeas, crunchy parmesan crisps, and a creamy sunflower-based dressing, it's the perfect vegetarian take on a beloved favorite. Whether as a main dish or a side, this salad is packed with flavor and texture.
Ingredients
Salad
- 1-2 Large Romaine Heart Chopped
- 1 Cucumber Chopped
- 1 15oz Chickpeas Rinsed and Drained
- 3 oz Parmesan Crisps Storebought container or bag
- 1 small clove Garlic, minced
- Salt
- Black Pepper
- Dried Parsley
- 1 tablespoon Olive Oil
Creamy (no anchovy) Faux Caesar Dressing
- ¾ cup Mayonnaise
- ½ cup Sour Cream
- ½ cup Milk *more or less to desired consistency
- 3 teaspoon White Vinegar
- 1 teaspoon Balsamic Vinegar
- 1 clove Garlic, minced *small clove
- 1 tablespoon Sunflower Butter
- pinch Paprika
- pinch Cayenne Pepper
- Salt
- Black Pepper
Instructions
Salad
- Pre-heat the oven to 375 °F
- Prepare your dressing ahead of assembling your salad. See Below.
- Add the chickpeas, olive oil, minced garlic, shake of parsley, salt and pepper to a bowl. Coat the mixture over the chickpeas evenly.
- Pour the chickpeas onto a baking sheet and bake for 12-15 minutes. They should not be fully cooked—aim for a semi-crisp exterior with a chewy interior.
- Remove the Chickpeas when they are slightly golden and allow them to cool.
- Assemble the salad, add the chopped romaine, cucumbers, cooled roasted chickpeas, and parmesan crisps.
- Drizzle each serving of salad with the Sunflower Faux Caesar Dressing.
Sunflower Faux Caesar Dressing
- Mix together the Mayonnaise and Sour Cream until fully combined.
- Add white vinegar, balsamic vinegar, sunflower butter, garlic, and spices. Whisk or stir to combine.
- Slowly whisk the milk into the mixture until you reach your desired consistency. Season with salt, pepper, and any additional spices to taste.
Tried this recipe?Let us know how it was!
