Chickpea Veggie Salad with Vegan Caesar Dressing
This chickpea veggie salad with vegan Caesar dressing is a fresh, satisfying, and high-protein vegan meal that’s perfect for meal prep. Made with mixed greens, chickpeas, crunchy vegetables, and a creamy dairy-free Caesar-style dressing, it’s a flavorful and healthy option for lunch, dinner, or make-ahead meals.
Equipment
- measuring cups and spoons
- cutting board
- sharp knife
- blender or food processor
- large bowl
Ingredients
Vegan Caesar Dressing Ingredients
- 4 ounces silken tofu (¼ of a standard package) drained
- 3 tablespoons freshly squeezed lemon juice (juice of approximately 1 medium lemon)
- 3 tablespoons water plus more if a thinner consistency is desired
- 2 tablespoons nutritional yeast
- 1 to 1½ tablespoons Dijon mustard
- 1 tablespoon white miso paste
- ½ teaspoon garlic powder
- ¼ teaspoon ground white pepper (or freshly ground black pepper)
Chickpea Veggie Salad Ingredients
- 5 to 6 ounces mixed greens
- 1 (15-ounce) can chickpeas drained and rinsed
- 1 cup peas
- 1 cup celery (about 2 large stalks) thinly sliced or finely diced
- ¾ cup carrots (about 2 medium carrots) thinly sliced or finely diced
- ⅓ cup raw sunflower kernels
- 2 teaspoons capers
- ¼ cup fresh dill leaves
Instructions
- Make the vegan Caesar dressing: Add the dressing ingredients to a high-speed blender or food processor. Blend until smooth and creamy. Add additional water, 1 teaspoon at a time, to reach your desired consistency.
- Assemble the salad: Add the mixed greens, chickpeas, peas, celery, carrots, sunflower kernels, and capers to a large bowl.
- Add the dressing: Pour the vegan Caesar dressing over the salad ingredients.
- Toss: Toss gently until evenly coated. Garnish with fresh dill just before serving.
Notes
- Store any leftover chickpea salad in the fridge for 3 to 4 days.