Caesar Pasta Salad
This vegan Caesar Pasta Salad is savoury, tangy and garlicky, with crunchy baked chickpeas, crisp romaine and tender pasta. Delicious!
Ingredients
For the Baked Chickpeas (Crouton Substitute):
- 1 ½ cups canned chickpeas rinsed and drained – 265g (yields about 1 cup / 165g after baking)
- 1 tablespoon olive oil 15mL
- ½ teaspoon garlic powder 1.5g
- ½ teaspoon smoked paprika 1.5g
- ¼ teaspoon sea salt 1.5g
For the Vegan Caesar Dressing:
- 2 tablespoons oil any neutral oil – 30mL
- ¼ cup tahini 60g
- 3 cloves garlic minced or roasted
- 2 teaspoons capers 10g
- 1 tablespoon nutritional yeast 6g
- 1 teaspoon Dijon mustard 5mL
- 1-2 tablespoons lime or lemon juice to taste – 15–30mL
- ½ teaspoon sea salt 3g
- ¼ teaspoon ground black pepper 0.5g
- ¼ cup water 60mL up to ½ cup 120mL, start with ¼ cup*
For the Salad:
- 8 ounces spiral pasta rotini or fusilli – 225g
- 1 ½ cups chopped romaine lettuce 85g
- ½ cup cooked vegan bacon chopped or crumbled – about 50g
- ¼ cup vegan Parmesan shavings 15g
- 1 cup baked chickpeas from above – 165g
Instructions
Bake the Chickpeas:
- Preheat the oven to 400°F (200°C).
- Pat the chickpeas very dry with a kitchen towel.
- Toss them with olive oil, garlic powder, smoked paprika, and salt.
- Spread on a baking sheet in a single layer and bake for 25–30 minutes, shaking the pan halfway through, until crispy. Let cool.
Cook the Pasta:
- While your chickpeas bake, bring a large pot of salted water to a boil.
- Add spiral pasta and cook until al dente, about 8–10 minutes.
- Drain and rinse with cold water to cool. Set aside.
Make the Caesar Dressing:
- While your pasta boils and chickpeas are baking, you can make the dressing. Add all of the ingredients to a jar and mix – either by vigorously shaking the jar or with a whisk or immersion blender until combined and creamy.
- Add more water to thin if desired, but I always start with ¼ cup water, since the runniness of your tahini can affect the entire dressing. Taste and adjust seasonings if desired.
Assemble the Salad:
- In a large bowl, combine the cooled pasta, chopped romaine lettuce, and vegan bacon.
- Pour the dressing over the salad and toss gently to coat.
- Top with vegan Parmesan and baked chickpeas just before serving for crunch.
Notes
- Make the Chickpea Croutons First: That way you can prepare the homemade caesar dressing while they bake – it’s a huge timesaver!
- Customize It: Feel free to make this salad to your own taste. You can use as much or as little dressing on the salad as you want. You can add more coconut bacon or less vegan parmesan (let’s be real – you’ll never add less vegan parmesan cheese!).
- Storage: Transfer leftovers to an airtight container and refrigerate for 2 to 3 days. The romaine will wilt turning storage, but you can revive your pasta salad a bit by adding more chopped romaine just before serving.
Nutrition
Calories: 588kcal | Carbohydrates: 63g | Protein: 18g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 1164mg | Potassium: 418mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1681IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 4mg