Always vegetarian, often vegan

Caesar Salad

This Caesar salad is delicious with crunchy chickpeas, salty capers and a creamy dressing with our own vegan Parmesan cheese. Just a way to show you that all the classics can be made vegetarian and just as delicious than the original one.

Eat this Caesar salad with our delicious vegan parmesan and homebaked baguette.

Caesar salad

This tasty Caesar salad is crispy and delicious.
Voorbereiding 20 minutes
Bereiding 10 minutes
Totale tijd 30 minutes
Course: Salad
Cuisine: American
Keyword: capers, chickpeas, salad, vegan
Porties: 2


  • 1 Romaine lettuce or iceberg lettuce
  • 100 gram chickpeas
  • 1 egg
  • 1 clove of garlic
  • 50 gram Soy yogurt
  • 5 tablespoons olive oil
  • 4 tablespoons capers
  • 2 tablespoons vegan Parmezan cheese
  • 2 tablespoons white wine vinegar
  • 1 avocado
  • 1/2 teaspoon mustard
  • 1 teaspoon ground black pepper
  • 4 radishes
  • 25 gram sunflower seeds
  • 1 handfull parsley
  • olive oil, salt, pepper


  • Preheat the oven on 200 degrees.
  • Mix the chickpeas with 2 tablespoons of olive oil, pepper, salt, garlic and parsley. Roast them in the oven for 15 minutes.
  • Boil the eggs for about 8 minutes so that the whites are completely hard but the yolks are still a bit creamy.
  • Toast the sunflower seeds in a dry frying pan. Keep an eye on it and shake the pan regularly. When the seeds turn slightly brown, they are ready.
  • Mix the soy yogurt, 3 tablespoons of olive oil, the white wine vinegar, mustard, vegan Parmesan cheese, black pepper, a pinch of salt and 2 tablespoons of capers into a dressing.
  • Cut the avocado into nice pieces.
  • Serve the salad by first placing a few leaves of lettuce on the plate, topped with the still warm chickpeas and the egg. Drizzle some of the dressing on top and finish with a handful of sunflower seeds.
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