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vegan caesar salad

Total Time10 minutes
Course: Salad

Ingredients

For the base:

  • 1 head romaine lettuce chopped
  • 3 handfuls or chopped kale and/or arugla optional

For the Caesar-style dressing:

  • ½ cup raw sunflower seeds or pumpkin seeds de-shelled
  • 2 tbsp capers + a splash of caper brine
  • 1 tbsp Dijon mustard
  • 1 small clove garlic or ½ large clove
  • Juice of ½ lemon
  • ⅔ cup water to blend — adjust for thickness
  • Salt & pepper to taste

Optional but recommended toppings:

  • 1 can chickpeas drained and rinsed
  • 3 tbsp nutritional yeast
  • 3 tbsp hemp seeds

Instructions

Prep the greens:

  • Rinse, chop, and dry the romaine (and kale if using).
  • Add to a large mixing bowl.
  • If using kale, massage it with a little olive oil and lemon juice to soften and mellow the flavor.

Make the dressing:

  • In a blender, combine sunflower (or pumpkin) seeds, capers, Dijon mustard, garlic, lemon juice, salt, pepper, and water.
  • Blend until smooth and creamy.
  • Taste and adjust — add more lemon, brine, salt, or water if needed for flavor and consistency.

Assemble the salad:

  • Drizzle the dressing over the greens.
  • Add chickpeas, nutritional yeast, and hemp seeds (or any of your favorite crunchy salad toppings).
  • Toss everything together until well coated.

Serve:

  • Enjoy fresh as a main or side — it’s perfect on its own or with roasted veggies, tempeh, or tofu on top.