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side view of two chickpea caesar salad sandwiches on toast
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Smashed Chickpea Caesar Salad

This healthier vegan smashed chickpea salad with Caesar dressing is creamy, savory, and full of plant-based protein.
Course Salad, sandwich
Cuisine American
Keyword ceasar salad, chickpeas
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 servings
Calories 230kcal
Author Alyssa

Ingredients

for the salad:

  • 1 cup Bob's Red Mill Garbanzo Beans/Chickpeas soaked for at least 8 hours (with optional 1/2" piece of kombu)
  • 3 cups water
  • 1/2 cup red onion finely chopped
  • 1 tablespoon freshly dill finely chopped
  • 1 batch of dressing
  • Toppings: sprouts smashed avocado, tomatoes, lettuce, etc.

for the dressing

  • 1/2 cup raw cashews
  • 1/4 cup water + more if needed
  • 1 teaspoon miso
  • 1 tablespoon mustard
  • 1 tablespoon lemon juice
  • 2 tablespoons vegan mayo
  • 2 tablespoons capers
  • Salt & pepper to taste

Instructions

  • Add your soaked chickpeas into a large pot with water. Bring to a boil, turn down to simmer and let cook until beans are tender about 70 - 90 minutes. Once tender, strain and run under cold water for a few minutes until they're cool enough to touch.
  • Transfer the chickpeas to a large bowl and prepare the dressing.
  • Add all ingredients into a blender and blend on high until smooth and creamy. If the blender gets stuck, add 1 tablespoon of water at a time until the dressing is the desired consistency (that of a classic caesar dressing).
  • Smash the chickpeas with a fork or potato masher. Add onions and dill and fold in the dressing.
  • Serve on top of crackers, a salad or on some toasted gluten-free bread!

Nutrition

Calories: 230kcal | Carbohydrates: 15g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 497mg | Potassium: 255mg | Fiber: 3g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 4.2mg | Calcium: 31mg | Iron: 1.8mg