Little Gem Caesar Salad
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This Little Gem Caesar Salad is made with the best vegan Caesar dressing, garlic chickpea breadcrumbs, avocado slices & vegan parmesan.
Caesar salad is one of my top comfort food recipes. And while I’ve made multiple versions of this classic recipe, this Little Gem Caesar Salad might be my favorite. Little gem lettuce is adorable and gives you the perfect crunch. My Caesar dressing recipe is a reader favorite. And the addition of avocado and baked chickpea breadcrumbs is unmatched. You’re going to love it!
Step One: Make the Chickpea Breadcrumbs
These chickpea breadcrumbs are great. They add some fiber and protein to this salad, along with a nice crunch. They are also gluten free!
Start by draining and rinsing a can of chickpeas. Use a clean dish towel to dry off the chickpeas before adding them to a food processor. Pulse them a couple of times until they start to crumble.
TSV Tip: Be sure not to blend them too much, just a couple of pulses will do. If you blend them too much, you’ll end up with some mush on your hands.
Place the chickpeas on a baking sheet with oil & dry seasonings. Toss to coat and spread out evenly. Place in the oven for 15 minutes. Toss and cook for another 5 minutes – being sure to keep an eye on them so they don’t burn. Remove from the oven.
Step Two: Make the Dressing
This vegan Caesar salad dressing is the BEST! Here is what you need:
- vegan mayo
- garlic
- dried parsley
- capers
- caper brine
- dijon mustard
- pepper
- lemon juice
Add all of the dressing ingredients to a food processor or blender and blend until smooth. Taste and adjust the seasonings as needed. Set aside.
Step Three: Assemble & Serve
To prep the little gem lettuce, cut the bottom off so all of the leaves split off. Rinse with cold water, dry off and place in a large bowl. Pour over enough dressing to coat the leaves (you probably won’t use all of the dressing) and toss.
Transfer to a serving platter and top with the breadcrumbs, avocado and vegan parmesan.
This is best served right away – so the lettuce doesn’t get soggy. So, wait until you are ready to serve until plating this. And if you don’t plan to eat this all in one sitting, only add dressing to the portion you plan to eat.
Need more recipe inspo? Check these out:
Little Gem Caesar Salad
Ingredients
FOR THE CHICKPEA BREADCRUMBS
- 1 15-ounce can chickpeas drained, rinsed & dried
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
FOR THE CAESAR DRESSING
- 1/2 cup vegan mayo
- 1-2 cloves garlic peeled
- 1/2 teaspoon dried parsley
- 1 teaspoon capers
- 1 teaspoon caper brine
- 1-2 teaspoons dijon mustard
- 1/2 teaspoon pepper
- 2 tablespoons lemon juice
FOR THE SALAD
- 2 heads little gem lettuce
- 1 avocado sliced
- vegan parmesan to taste
- garlic toast optional
Equipment
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Dry the chickpeas off with a clean kitchen towel and add them to a food processor. Pulse until they start to turn into crumbs – don't over-blend or they will turn into mush.
- Place the chickpeas on the baking sheet with the oil & dry seasonings. Toss to coat and spread out evenly. Place in the oven for 15 minutes. Toss and cook for another 5 minutes – being sure to keep an eye on them so they don't burn. Remove from the oven.
- Add all of the dressing ingredients to a food processor or blender and blend until smooth. Taste and adjust the seasonings as needed. Set aside.
- Cut the ends of the lettuce off and rinse the lettuce leaves under cold water. Dry off and place in a large bowl. Pour over enough dressing to coat the lettuce and toss to combine.
- Transfer to a serving platter and top with the breadcrumbs, avocado and vegan parmesan.
Video
Notes
- If you’re not planing to eat this all at once, I would only add dressing to the amount you plan to eat. Save the rest for leftovers.
- For garlic toast: slice a baguette and add olive oil, garlic powder and garlic salt to one side of each slice. Toast in the oven or air fryer at 370 degrees until browned.
