This salad though!! We are obsessed, actually obsessed! Caesar salad topped with Buffalo Chickpeas, what more could we ask for? ‘Traditional’ vegan caesar salad dressing is made with soaked cashews to help give it a creamy texture. We’ve tried our fair share of cashew based dressings and they just weren’t cutting it. And so, our salad dressing was born!
How is ours different? We use silken tofu! It gives the dressing a creamy texture without the strong taste of cashews. Silken is key, any other form of tofu won’t work. We can find silken tofu at all of our grocery stores, but if you’re having trouble check out an Asian supermarket near you.
Not only does our dressing have one secret ingredient, it actually has two… the other is capers! (Don’t tell Brigette, I sneak them in because she HATES capers! But she hasn’t noticed, muhaha.) The capers are key, don’t skip them. They add a salty little something extra to the dressing and are a must.
We recommend topping this Caesar salad with buffalo chickpeas, but you don’t have to. If you’re looking for something a little more traditional, leave these off. But! We recommend adding them, because why not?
Caesar Salad with Buffalo Chickpeas
- 1 cup Silken Tofu
- 1/4 cup Lemon Juice
- 1 1/2 tbsp Tahini
- 1/2 tbsp Soy Sauce
- 1 tbsp White Wine Vinegar
- 2 tsp Dijon Mustard
- 4 cloves Garlic Crushed
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tbsp Cashew Parmesan Cheeze
- 1 tbsp Capers
For the Buffalo Chickpeas
- 540 ml Chickpeas Rinsed & drained
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1 tbsp Olive Oil
- 1/4 cup Frank's Hot Sauce
For the Salad
- Romaine Lettuce
- Cashew Parmesan Cheeze For topping
Preheat oven to 400F and prepare a lined and rimmed baking sheet.
In a bowl add the rinsed and drained chickpeas, garlic powder, onion powder and olive oil. Toss until chickpeas are fully coated.
Pour chickpeas onto a prepared baking sheet and bake in preheated oven for 20 minutes, mixing half way through.
In a blender add the tofu, lemon juice, tahini, soy sauce, white wine vinegar, mustard, garlic, salt, pepper, parmesan, and capers. Blend on high until everything is completely liquified and you are left with a dressing.
Once the chickpeas are done, remove from oven and toss in hot
To assemble salad toss lettuce in the dressing and top with buffalo chickpeas, croutons and a generous sprinkling of parmesan.
Serve and enjoy!