---
title: Loaded Caesar Salad with Chickpeas & Savory Crunchies
servings: 4
course: salad
source:
  name: Rainbow Plant Life High Protein Meal Plan 3
  author: Nisha Vora
prep time: 30 minutes
diet: Vegan
nutrition:
  calories: 631 kcal
  fat: 32 g
  carbohydrates: 64 g
  sugar: 8 g
  protein: 31 g
  fiber: 19 g
  sodium: 1268 mg
tags: [salad, loaded, caesar, chickpeas, vegan, meal-prep]
---

For the savory crunchies: @extra virgin olive oil{1%tbsp}, @raw almonds{0.33%cup}(roughly chopped), @pepitas{0.5%cup}, @hemp seeds{3%tbsp}, @panko breadcrumbs{0.33%cup}, @soy sauce or tamari{1%tsp}, @medium lemon{1}(zested and juiced), @Aleppo pepper{1%tsp}(optional, for mild heat), @Kosher salt, @large garlic clove{1}(grated, crushed with a press, or minced). For the caesar dressing: @white miso{1%tbsp}, @./components/Cashew Cream{10-12%tbsp}(from meal prep), @nutritional yeast{2%tbsp}, @capers{2%tbsp}, @caper brine{1%tbsp}, @lemon juice{2%tbsp}, @vegan Worcestershire sauce{1.5%tbsp}(see Note 2), @Dijon mustard{0.5%tsp}(optional), @onion powder{0.75%tsp}, @Freshly cracked black pepper to taste, @extra virgin olive oil{1%tbsp}(optional but recommended), @roasted nori sheet{1}(optional, see Note 3). For the for finishing:: @chickpeas{1}(15-ounce / 425g), @romaine lettuce{2%head}(chopped), @slices seeded whole grain bread{4}, @./components/Lime Pickled Shallots{4%forkful}(from meal prep; see Note 4).

Measure the miso into a small bowl and let sit at room temp.

Prepare the Savory Crunchies. Add the olive oil, chopped almonds, and pepitas to a medium frying pan and turn to medium heat. Stir occasionally, until the almonds start to turn color and the pepitas start to crackle, 3 to 4 minutes. Set a medium bowl next to the stove. Add the hemp seeds and panko, and stir frequently for 1 ½ to 2 minutes, or until the panko starts to turn color and smells very nutty. Add the soy sauce/tamari, lemon zest, Aleppo pepper if using, and a big pinch of salt. Stir constantly for ~{45%seconds}. Turn off the heat, stir in the grated garlic, and pour the mixture into the bowl to prevent overcooking. NOTE: For food safety, if you have leftover Savory Crunchies, store in the fridge in an airtight container for up to 1 week.

Make the Caesar Dressing (see Note 5 for blender-free option). In a blender, combine all the ingredients except for the nori (if using). Blend until smooth and creamy. Taste, adding more caper brine or lemon juice for tang; more olive oil for silky richness; or season with a pinch of salt as needed. If the dressing is too thick for your taste, add in a splash of water. Optional: If using the nori, crumble into small pieces; add to the dressing and pulse a few times.

Drain and rinse the chickpeas, then pat them dry. Chop the romaine lettuce, then rinse and dry using a salad spinner. If desired, toast your bread.

Assemble: Add the chopped romaine to a large bowl and pour on ~3/4 cup of the Caesar Dressing. Toss, adding more of the dressing until well-dressed to your liking. Gently fold in the chickpeas, Savory Crunchies, and a few forkfuls of Lime Pickled Shallots, or to taste. Toss to combine. Transfer the salad to bowls and enjoy immediately! Serve with bread on the side.

> If using soy sauce or tamari, start with 1 tsp. Taste, adding more as desired.
> Use leftover vegan Worcestershire sauce to make my BBQ Sauce, Shepherd’s Pie, or Mushroom Stroganoff.
> The nori helps replicate the traditional flavor of Caesar dressing, which contains anchovies. If you don’t have it or won’t want to add that flavor, just skip it.
> If not using pickled shallots, add a big squeeze of lemon juice in the last step.
> Don’t want to get your blender out? Use the back of a chef’s knife to smash the capers, then finely chop them. Add to a bowl with all of the other ingredients. Whisk really well and taste, adjusting the seasonings as listed in step 3. If using nori, crumble it with your hands into as small pieces as possible and stir in.
> Storage: Store the chickpeas, Savory Crunchies, Caesar Dressing, and chopped romaine separately in the fridge for up to 5 days. To store chopped romaine, add a paper towel (or a dish towel) to the bottom of a large storage container, then add the lettuce and another towel on top to absorb moisture; seal the container. Assemble as listed in the last step right before serving.
> Nutrition boost: For more veggies, mix in some halved cherry tomatoes, sliced cucumber, diced red onion, or cubed avocado. For even more protein, use another can of chickpeas.