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Vegan Caesar Pasta Salad with Chickpeas served in a bowl

Vegan Caesar Pasta Salad with Chickpeas

A light and satisfying Vegan Caesar Pasta Salad with roasted chickpeas, creamy cashew dressing, and fresh vegetables, perfect for meal prep or a refreshing lunch.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: Italian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15-ounces) chickpeas, rinsed and drained The star protein and fiber source. Rinse to reduce sodium and help crisp when roasted.
  • 1-2 teaspoons neutral oil or cooking spray Helps the chickpeas crisp in the oven.
  • 1 teaspoon smoked paprika Adds a gentle smoky warmth.
  • 1 teaspoon garlic powder Boosts the savory Caesar vibe.
  • 1/2 teaspoon dried oregano Mediterranean aroma.
  • 8 ounces dry pasta (fusilli, penne, or farfalle) Use any short-cut pasta that holds dressing well.
  • 4 cups romaine lettuce, chopped Crisp base for the salad.
  • 2 cups grape or cherry tomatoes, halved Sweet, juicy bites.
  • 1/4 cup fresh parsley, chopped Brightens the salad.
  • 1/2 to 3/4 cup roasted red peppers (chopped), optional Add sweetness and color.
  • 1/4 cup sliced olives, optional Briny contrast to the dressing.
Dressing Ingredients
  • 1/2 to 3/4 cup soaked cashews Soak in hot water for 20-30 minutes.
  • 1/2 to 3/4 cup unsweetened almond milk Or other plant milk.
  • 2-3 tablespoons nutritional yeast Rich in B vitamins.
  • 2 tablespoons lemon juice Freshly squeezed.
  • 1-2 tablespoons capers Drain well.
  • 1 teaspoon Dijon mustard
  • 1 teaspoon miso paste White or yellow.
  • 1 small clove garlic Or 1/2 teaspoon garlic powder.

Method
 

Preparation and Soaking
  1. Soak 1/2 cup raw cashews in hot water for 20-30 minutes.
  2. Preheat your oven to 425°F (220°C).
Prepare Chickpeas
  1. Rinse and drain canned chickpeas well. Pat them dry with a clean towel.
  2. Spread chickpeas on a greased baking sheet. Lightly coat with cooking spray or toss with 1–2 teaspoons of oil. Season with smoked paprika, garlic powder, oregano, salt, and pepper.
  3. Bake at 425°F for about 15 minutes, stirring once halfway through.
Cook Pasta
  1. Bring a large pot of salted water to a boil. Add pasta and cook to al dente according to package directions.
  2. Drain the pasta and rinse under cold water.
Make Dressing
  1. Drain the soaked cashews and add them to a blender with almond milk, nutritional yeast, lemon juice, capers, Dijon mustard, miso paste, garlic, and a pinch of salt and pepper.
  2. Blend until smooth and adjust seasoning as needed.
Assemble Salad
  1. In a large bowl, combine chopped romaine, halved tomatoes, chopped parsley, and the cooled pasta. Pour in enough dressing to coat.
  2. Toss gently and fold in most of the roasted chickpeas.
Serve
  1. Sprinkle with vegan parmesan if using and add reserved chickpeas on top for crunch.

Notes

This salad is versatile and stores well in the fridge for 2-3 days. Keep dressing separate for best texture.