Skip the mayo and anchovies with this delicious vegan Caesar salad dressing recipe. Pour it over crisp romaine leaves, then top it with crispy chickpea croutons to make it gluten-free.

Benefits – Vegan Caesar Salad

Hemp Seeds: Hemp seeds may be tiny, but they contain a massive amount of protein, including amino acids which are used to build strong hair, nails, muscle and skin. They are also high in omega-3, an essential nutrient that provides anti-inflammatory benefits.

Chickpeas: One cup of chickpeas provides a hefty 12.5g of fiber, and whopping 14.5 grams of protein. This makes them filling and satisfying. They also provide iron (appx. 26% of our recommended daily intake (RDI) per cup) copper (29% RDI per cup) and manganese (84% RDI per cup), minerals that help keep our energy high.

Avocado: Avocado is a delicious source of not only healthy monounsaturated fats, but a variety of vitamins (including Vitamin A, Vitamin E, and Vitamin K) and perhaps surprisingly, even fiber. Because fat is filling and increases satiety hormones that help you eat less overall, avocados are a great food if you’re trying to lose weight.

Ready to try it? Here’s the recipe!

Vegan Caesar Salad



1 1/2 cups of chickpeas (1 can), drained and dried with paper towel

2 tsp. olive oil or avocado oil

1 tsp. turmeric

1 tsp. cumin

1 tsp. garlic powder

1 tsp. paprika

1 tsp. cayenne or chipotle powder (optional)

1/2 tsp. black pepper

1/4 tsp. pink salt


1 large head romaine, chopped into bite-size pieces

1 avocado, pitted, peeled, and sliced thin

1/4 cup red onion, sliced or diced

1 1/2 cups chickpea croutons*


1/2 cup hemp seeds

1/4 cup water

1 Tbsp. fresh lemon juice

1 clove garlic, peeled

2 tsp. capers

1/2 tsp. black pepper

1/4 or 1/2 tsp. pink salt (or to taste)


Preheat oven to 350 degrees.

Lay chickpeas out flat on a baking sheet. Use a paper towel to dry them. Add oil and spices and roll around until all are well coated.

Bake for 20 minutes, give the pan a shake to move everything around, then bake for another 20 minutes.

Prepare the salad: Place the chopped romaine in a bowl, and top with avocado, onion and chickpea croutons (or chickpeas).

Make the dressing: Combine all dressing ingredients in a blender (bullet blender works well), and blend on high until smooth consistency forms.

Pour dressing over the salad and mix well.


If short on time, you can swap the chickpea croutons for regular chickpeas. Chickpea croutons can be made in a large batch in advance and stored for a few days in airtight container.

Get the printable recipe here.


About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.

She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide, will teach you how to eat healthy without going broke.

Check out her site,, or follow her on Instagram @MariaMarlowe and Facebook for more healthy recipes.