Description
A vibrant and nutritious Tahini Caesar Salad featuring crispy roasted chickpeas and homemade pita croutons, tossed in a creamy tahini-based dressing enriched with nutritional yeast and fresh herbs. This vegan and flavorful salad offers a delightful twist on the classic Caesar, combining textures and bold flavors perfect for a satisfying meal.
Ingredients
Scale
Crispy Chickpeas and Pita Croutons
- 1 (about 15-ounce) can chickpeas
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 2 (about 5-inch) pitas, torn into 1-inch pieces
- 1 tablespoon drained nonpareil capers, patted dry
- 2 cloves garlic, thinly sliced
- 2 tablespoons nutritional yeast, plus more for sprinkling
Salad
- 2 medium romaine hearts, halved and cut crosswise into 1-inch thick strips
- 1 medium Hass avocado, halved, peeled, pitted and thinly sliced (optional)
- 1/4 cup loosely packed fresh dill fronds (from about 8 sprigs), torn
Dressing
- 1/4 cup well-stirred tahini
- 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons nutritional yeast
- 2 teaspoons soy sauce
- 1 teaspoon drained nonpareil capers, finely chopped
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely grated or minced
- 1/2 teaspoon freshly ground black pepper
- Kosher salt, to taste
Instructions
- Prepare the Crispy Chickpeas: Preheat your oven to 400°F (200°C). Drain and rinse the chickpeas, then dry them thoroughly with a clean towel. Toss chickpeas with 2 tablespoons of extra-virgin olive oil, 1/2 teaspoon kosher salt, and freshly ground black pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes until crispy and golden, shaking the pan halfway through to ensure even cooking.
- Make the Pita Croutons: On another baking sheet, toss torn pita pieces with a drizzle of olive oil, 1 tablespoon drained capers, thinly sliced garlic cloves, and 2 tablespoons nutritional yeast. Roast in the same oven alongside chickpeas for about 10-12 minutes or until crispy and fragrant, stirring occasionally to prevent burning.
- Prepare the Dressing: In a medium bowl, whisk together tahini, lemon juice, 2 tablespoons olive oil, 2 tablespoons nutritional yeast, soy sauce, finely chopped capers, Dijon mustard, grated garlic, freshly ground black pepper, and a pinch of kosher salt. Adjust seasoning to taste, aiming for a creamy and tangy consistency.
- Assemble the Salad: In a large mixing bowl, combine romaine lettuce strips, optional sliced avocado, and torn fresh dill fronds. Pour the tahini dressing over the salad and toss gently to coat all ingredients evenly.
- Serve: Transfer the dressed salad to serving plates or a large bowl. Top with roasted crispy chickpeas and warm pita croutons. Sprinkle additional nutritional yeast over the top if desired for an extra cheesy flavor boost. Serve immediately for best texture and taste.
Notes
- This salad contains no eggs, making it suitable for those avoiding eggs.
- To ensure crispiness, make sure chickpeas are dried thoroughly before roasting.
- Avocado is optional but adds creaminess and richness to the salad.
- Fresh dill enhances the flavor profile but can be substituted with fresh parsley if unavailable.
- Use nutritional yeast to provide a cheesy, umami flavor in place of Parmesan cheese.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 574
- Sugar: 8.0 g
- Sodium: 855 mg
- Fat: 33.3 g
- Saturated Fat: 4.4 g
- Unsaturated Fat: 28.9 g
- Trans Fat: 0 g
- Carbohydrates: 55.9 g
- Fiber: 20.2 g
- Protein: 23.5 g
- Cholesterol: 0 mg
