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
- ½ cup water 120mL
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:
- 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:
- In a blender or food processor, combine oil, tahini, garlic, capers, nutritional yeast, mustard, lemon or lime juice, salt, and pepper.
- Start blending, then add water gradually until smooth and creamy. Taste and adjust seasoning.
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
To store: 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