Vegan Caesar Salad

Photo of Vegan Caesar Salad by Mario


Today we’re going to show you how to prepare a Vegan Caesar Salad. But before we get started, how can you make a Vegan Caesar Dressing? Well, the answer is simple – Aquafaba 🙂

Aquafaba is the water in which legume seeds (in the case of my recipe – chickpeas) are cooked and canned. It resembles the properties of an egg white, so it can be used for vegan meringues or dressings. The way we’re going to prepare it is blitz it with a hand blender, as it takes much less time than whisking.

Speaking of chickpeas, they are a nutrient-dense food, as they’re rich in protein, dietary fibre and some of the dietary minerals.

This recipe is also gluten free and dairy free 🙂

Vegan Caesar Salad

Prep time: 10 minutes

No cooking required

Total time: 25 minutes

Serves 2

Recipe by Tom


For the dressing

  • 80 g aquafaba (liquid from chickpeas)
  • 1 tsp brine from capers
  • 1 tbsp lemon juice
  • 1 clove of garlic, peeled and finely grated
  • 100 ml olive oil

For the salad

  • 250 g crunchy salad leaves (such as iceberg, cos or gem lettuce), washed and dried
  • 1 tin of chickpeas, drained (shake the tin vigorously before opening)
  • 1 heaped tsp capers
  • 20 g carrot ribbons (see notes)
  • 20 g cucumber ribbons
  • 30 g red onion, cut in thin rings


  • Sea salt
  • Freshly cracked black pepper



  1. In a tall jar or measuring jug, blitz together aquafaba, caper brine, lemon juice and garlic using a hand blender.
  2. Slowly add olive oil, roughly a couple of tbsp at a time, and keep blending until dressing is fully combined.
  3. Season the dressing with salt and pepper to your taste, blitz for a few seconds and it’s ready.


  1. Tear salad leaves into bite size pieces and place in a large bowl.
  2. Mix salad leaves with chickpeas, capers and the dressing.
  3. Add carrot, cucumber and onion, give it a toss, divide into two salad bowls and enjoy.


Photo of Vegan Caesar Salad by Mario
  • For carrot and cucumber ribbons you can use potato peeler.
  • For extra texture, you can add croutons to the salad. Simply tear bread into small pieces (or cut into cubes) and fry them in a non stick frying pan with one tbsp of oil, medium heat, until crispy and golden brown.
  • If you want to add croutons and still keep the recipe gluten free, use gluten free bread.
  • This aquafaba dressing can be used as a base for other dressings by adding spices, herbs, mustards etc.

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