Sesame Caesar Salad

Image of Hannah Kaminsky
Rated 5.0 based on 4 customer reviews
Sesame Caesar Salad
Sesame Caesar Salad


  • Chickpea Croutons
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 2 tablespoons toasted sesame oil, divided
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt

  • Tahini Caesar Dressing
  • ⅓ cup tahini
  • 3 tablespoons rice vinegar
  • 2 tablespoons water, or more to taste
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground black pepper

  • Cheesy Sesame Seed Sprinkle
  • ¼ cup sesame seeds
  • 2 tablespoons nutritional yeast
  • 1 teaspoon olive oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt

  • Salad
  • 1 bunch Tuscan kale, destemmed and thinly sliced
  • 2 small heads romaine lettuce, chopped
  • 2 teaspoons capers, drained


For best results, we recommend using:


  1. Preheat oven to 400°F (205°C).
  2. Toss chickpeas with 1 tablespoon of the sesame oil to coat; spread onto a baking sheet.
  3. Roast in preheated oven for 8 minutes, stir, and continue cooking for another 7 minutes.
  4. Pull the baking sheet from the oven and reduce temperature to 375°F (190°C).
  5. Drizzle remaining sesame oil over the chickpeas; season with garlic powder, pepper, and salt.
  6. Return chickpeas to oven and bake until lightly golden brown, 5 to 10 minutes more.
  7. Blend tahini, rice vinegar, water, soy sauce, mustard, garlic powder, onion powder, and pepper in a blender until smooth; stream additional water into the dressing while blending if you want a thinner dressing. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
  8. Stir sesame seeds, nutritional yeast, olive oil, garlic powder, and salt together in a small bowl.
  9. Toss kale and romaine lettuce together in a large bowl; top with capers, chickpea croutons, and sesame seed sprinkle. Drizzle dressing over the salad and toss to coat.
Mealthy tip:

Leave the water out of the dressing for a delicious vegetable dip or a rich sandwich spread. Bear in mind that it will thicken when chilled. When prepared in advance, you may need to whisk more water into the dressing before adding to salad. Store in an airtight container in the fridge for up to a week. The chickpeas get crispier as they cool, so feel free to make them well in advance. Stored in an airtight container, they will keep for 1 to 2 weeks.


5.0out of 5 Stars

(4 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

Vegan Caesar salad, yes! The dressing is wonderful! I have a hard time with dairy sometimes, so I'm so glad to have found this vegan version. I love Caesar salads and can now enjoy them without having to worry. It tastes really close to the real thing. Lots of great flavor in this dish and the chickpeas are a great replacement for chicken.

Image of Sam Dalton

Sam Dalton says:

Vegan and Caesar salad are an unlikely duo, but this turned out nicely. I didn't miss the egg yolks or anchovies in the dressing at all. The best part was the seed sprinkle with the nutritional yeast to imitate cheese. Nicely done!

Image of Jessica Scott

Jessica Scott says:

Delicious vegan caesar salad, perfect for Meatless Mondays! The tahini dressing was also incredible and seasoned very well.

Image of Pinney Stern

Pinney Stern says:

I made it by the recipe. The only thing I wish I did was peel the chickpeas, they get crunchier; it’s work but worth it. This salad with the mediterranean potato salad was a lovely meal, every plate was clean, even my nine year old’s.