G

Grilled lettuce Vegan Caesar Salad with Seaweed Chickpeas

2 white plates with Vegan Grilled Lettuce Caesar Salad, featuring grilled lettuce, roasted chickpeas seasoned with seaweed, creamy dressing, and shards of plant-based parmesan cheese. The dish is presented on a rustic wooden table.

Here’s something new for your salad repertoire! A light lunch, a refreshing side, or a unique addition to your next barbecue, this plant-based Caesar salad is sure to impress. Grilled lettuce vegan Caesar salad with seaweed chickpeas might seem unconventional, but trust me, it’s a revelation. Picture charred lettuce hearts, smoky and crisp, drizzled with a creamy, tangy vegan Caesar dressing. The seaweed-flavoured crispy chickpeas, inspired by traditional anchovy or Worcestershire sauce, are a deliciously nutritious swap for croutons. Topped with a sprinkle of plant-based parmesan, this salad hits all the right notes—familiar yet excitingly new.

The dressing, plant-based parmesan and chickpeas can all be prepared ahead, make a large batch of seaweed roasted chickpeas, they make a tasty plant based snack. Don’t waste the aquafaba, freeze to make plant-based mayo or meringues at a later date.

Grilled lettuce Vegan Caesar Salad with Seaweed Chickpeas

A close-up of a white plate showcasing Vegan Grilled Lettuce Caesar Salad. The salad includes grilled romaine lettuce hearts, roasted chickpeas with seaweed, drizzled with a creamy dressing, and garnished with plant-based parmesan shards. The plate is set on a wooden surface.

Ingredients

To Serve

Family style or individual serve? Place two lettuce halves on a plate, or layer on a platter, drizzle with vegan caesar salad dressing, sprinkle with roasted seaweed chickpeas and finish with a sprinkle of plant-based parmesan or parmesan shards and serve.


Vegan Caesar Salad Dressing

Ingredients

  • 3/4 cup unsweetened plant-based milk
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon ground white pepper
  • 1/4 tsp mustard powder
  • 1 tablespoon cornflour
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced or grated
  • 1 tsp capers finely chopped
  • 1/4 cup Canola oil or neutral-flavored oil
  • 1-2 tsp seaweed or nori flakes -optional
  • Sea salt to taste

Method

In a small pot, whisk together nutritional yeast, cornflour, lemon juice, minced garlic, mustard and pepper with the plant based milk.

Stir the mixture over a medium heat, once the mixture starts to thicken, reduce the heat to low, keep stirring and cook for another 2-3 minutes until it reaches a creamy consistency.

Remove the saucepan from the heat and gradually whisk in the neutral-flavoured oil in a slow, steady stream until the dressing emulsifies and thickens. For an oil free option ad an extra 1/4 cup of plant based milk in the first step.

Add the chopped capers and brine, taste and adjust the seasoning, adding more salt, pepper, or lemon juice if desired. For an extra umami flavour add seaweed flakes or ground noir to taste. Transfer it to a jar or container and refrigerate until ready to use. The dressing will keep in the fridge for up to 5 days.


Roasted Seaweed Chickpeas

Ingredients

  • 1 can or 1 1/2 cups cooked chickpeas
  • 1 tbp seaweed flakes or ground nori
  • 1 tsp smoked paprika
  • 1 tsp extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder

Method

Preheat oven to 180°C.

Drain and rinse chickpeas.

In a bowl mix the seasonings and oil or aquafaba for an oil free option, add the chickpeas and stir to coat.

Place on a lined baking tray for 20 minutes, stir to ensure even cooking and bake for a further 10-20 minutes until golden. Cool before storing in an airtight jar of container.


Grilled Lettuce

Ingredients

  • little gem, cos/romaine lettuces
  • oil – optional
  • sea salt
  • ground black pepper

Method

Heat up the barbecue or a griddle pan on the stove, no oil needed if it is hot.

Cut the lettuces, into halves or quarters, keeping the root end attached to hold the leaves together. When the griddle pan is searingly hot, turn down to a medium heat, cook for 3-4 minutes on the cut side until lined and coloured.

Lightly season with sea salt and pepper


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.