A delicious creamy vegan Caesar salad that will please any crowd. Easy to make and perfect as a healthy and clean meal option. Topped with crispy chickpea crouton making this a vegan, gluten-free, and nut-free recipe. A well-balanced meal perfect as an easy lunch idea, family outing recipe or easy work lunch. Made with all whole food ingredients and sweetened with maple syrup this is a winning dish!
To make the chickpeas: Into a bowl, add the chickpeas, soy sauce, maple syrup, oil, and lemon. Mix to combine. Then pour into a warm pan (medium high heat). Cook the chickpeas for 5 minutes then add in the paprika and cumin. Continue to cook until all the liquid has absorbed and the chickpeas are crispy (about 15 minutes)
Meanwhile, add all the ceasar salad dressing ingredients to a small blender. Blend for 1 minute or less if you want the capers to be chunky. I like to have it fully blended so it is nice and creamy.
To a large salad bowl add the chopped lettuce, sliced radishes and green onions.
Please not that while the dressing takes 5 minutes to make, the entire salad recipe will take longer because of the chopping and the time to cook the chickpeas.You will get the best results with the chickpeas being crispy by using cooked rather then canned chickpeas.