Vegan Caesar Salad with Crispy Chickpeas and Croutons

Serves: 6 Prep: 20_mins Cook: 25_mins


For the salad:

1 x 400g tin Biona Chickpeas, drained (save the aquafaba to use in baking) 

4 slices of sourdough bread

2 tbsp Biona Extra Virgin Olive Oil

The zest of 1 lemon

4 x baby gem lettuces 

40g plant-based parmesan (to make your own plant-based parmesan, blend 40g cashews, 1 tbsp nutritional yeast and ¼ tsp garlic powder in a food processor!)

Small bunch of fresh parsley

Salt and pepper, to taste

For the caesar dressing:

1 clove of garlic, grated

4 tbsp Biona White Sesame Tahini

2 tbsp plant-based greek yoghurt

1 tbsp Biona Extra Virgin Olive Oil

3 tbsp Biona Lemon Juice

2 tsp Biona Dijon Mustard

Dash of Biona Tamari Soya Sauce

6 tbsp water


  1. Preheat the oven to 240/220C fan.

  2. Toss the chickpeas in a roasting tray with 1 tbsp olive oil and a pinch of salt and pepper, then place in the centre of the oven for 15 minutes.

  3. To make the croutons, slice the sourdough into cubes and drizzle with 1 tbsp olive oil and a pinch of salt and pepper. After the chickpeas have baked for 15 minutes, remove the tray from the oven, add the sliced sourdough and place back in the oven for a further 10 minutes. 

  4. To make the dressing, add all ingredients to a food processor and blitz until smooth.

  5. Remove the chickpeas and croutons from the oven. Place the chickpeas on a separate plate, scatter over the lemon zest and then place them onto kitchen paper for 10 minutes to cool.

  6. To serve, toss the lettuce leaves in the dressing. Place in a bowl, scatter over the chickpeas and croutons and grate the plant-based parmesan over the salad. Serve with a pinch of black pepper and a few parsley leaves as a quick, light lunch that’s perfect for summer!

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