How to make:
Vegan Caesar Pasta Salad with Chickpeas
A classic dish with a twist, this vegan Caesar Pasta Salad is full of creamy vegan Caesar dressing and crunchy chickpea croutons! It’s a great summer cookout recipe and perfect for a picnic lunch.
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Author:
Yield:
6 1x
Rating:
Ingredients
- 1 15-ounce can chickpeas, drained and rinsed
- Cooking spray
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper
- 8 ounces dry pasta (any shape)
- 4 cups romaine lettuce, chopped
- 2 cups grape or cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/2 cup raw cashews, soaked overnight and drained
- 1/2 cup Silk Unsweetened Almondmilk
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon capers
- 2 teaspoons Dijon mustard
- 1 teaspoon miso paste
- 2 cloves garlic
- Vegan parmesan*
Instructions
- Preheat oven to 425F. Lightly grease a baking sheet.
- After draining and rinsing chickpeas, pat dry. Add to baking sheet; spray with a bit of cooking spray. Sprinkle on the paprika, garlic powder, oregano, salt, and pepper. Stir chickpeas with a wooden spoon to coat evenly.
- Bake for 15 minutes, until crispy.
- Meanwhile, cook pasta according to package directions. Drain and rinse.
- In a large bowl, add lettuce, tomatoes, parsley, pasta, and chickpeas, reserving some for topping. Stir to combine.
- In a blender or food processor, add cashews, almond milk, nutritional yeast, lemon juice, capers, mustard, miso, garlic, and 1/4 teaspoon each salt and pepper. Blend until completely smooth.
- Pour the dressing over the salad. Stir until all ingredients are evenly coated.
- Top with additional chickpeas and vegan parmesan and serve!
Notes
*For the vegan parmesan: In a blender or food processor, add 1/4 cup cashews, 2 tablespoons nutritional yeast, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Blend until the cashews are finely crumbled. Store in the fridge for up to 5 days.