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Updated: Mar 18, 2021

Fresh romaine lettuce from my little hippy garden seemed worthy of ceasar salad. I made this simple vegan ceasar dressing from a "Loving It Vegan" recipe, then topped it with roasted chickpeas and Violife vegan parmesan cheese. So good.


1/2 cup Vegan Mayonnaise

2 Tbsp Nutritional Yeast

2 Tbsp Lemon Juice

1 Tbsp Soy Sauce/Tamari/Bragg's

1 Tbsp Dijon Mustard

1 Tbsp Extra Virgin Olive Oil

1 Tbsp Maple Syrup

2 tsp Capers

1 tsp Crushed Garlic

1/4 tsp White Vinegar

1/2 tsp black pepper


1 can chickpeas, rinsed & dried

2 tsp olive oil

1 tsp garlic powder

1 tsp onion powder

1/4 tsp salt or to taste

1/4 tsp pepper


1. Combine chickpeas with olive oil and spices. Roast in oven 400°F for 25 to 30 minutes. Or airfry 10 to 12 minutes @ 400°F.

2. Blend ceasar dressing ingredients together, then refrigerate until ready to use.

3. Tear or chop romaine lettuce into bite-sized pieces. Toss with as much ceasar dressing as you like to coat leaves.

4. Plate salad then sprinkle with chickpea croutons and vegan parmesan.

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