Last week I posted my recipe for Crunchy Chickpeas, which are honestly delicious just on their own. But, my favorite way to eat them is on top salads, kind of like a crouton. I think they're particularly awesome when paired with my vegan Caesar dressing, so I guess that's how this salad came to be. Once you have the dressing and chickpeas done, you can really throw any salad ingredients together and you're golden. This time I kept it simple, but feel free to get creative! I also happen to love the dressing as a dip for things like crudité, or even on the side of some roasted vegetables and grilled chicken. The possibilities are endless!


Vegan Caesar Dressing:

  • 1 cup raw unsalted cashews
  • 2 cup water (or enough to cover cashews)
  • 1/4 cup nutritional yeast
  • 2 Tbsp dijon mustard
  • 1/2 cup lemon juice
  • 2 garlic cloves
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp kosher salt
  • 1/2 cup water


  • 1 cup romaine lettuce, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/2  avocado, diced
  • 2 spears of hearts of palm, sliced
  • 1/3 cup Crunchy Chickpeas 
  • 2 Tbsp Vegan Caesar Dressing (or as much as you want!)


  1. To make the dressing, soak cashews in water for 4 hours, or even better overnight. Drain cashews and put in blender along with the rest of the dressing ingredients. Blend until the mixture reaches a smooth consistency. 
  2. Combine salad ingredients. 
  3. Top with dressing, mix, and enjoy!