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Chickpea Caesar Salad

This Chickpea Caesar Salad with Tofu Dressing, utilizes canned chickpeas, hearts of palm, and black olives to make a simple and flavorful vegetarian meal! 

Course Salad, Stuff in a Bowl
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Brewing Happiness


  • 1 15 oz can of chickpeas, drained and rinsed
  • 1 shallot, sliced thinly
  • 1 garlic clove, minced
  • 3 tbsp olive oil, divided
  • 2 heaping cups day-old bread, cubed
  • 1 head romaine lettuce
  • 1/2 14 oz can hearts of palm, drained and sliced thinly
  • 1/2 6 oz black olives, drained and sliced thinly
  • grated parmesan cheese, to taste (sub nutritional yeast if vegan)
  • salt and pepper, to taste
  • 2 tbsp sunflower seeds

Tofu Caesar Dressing

  • 3.5 oz firm tofu, drained
  • 1/4 cup olive oil
  • 1 lemon, zested and juiced
  • 2 tsp spicy brown mustard
  • 2 tsp capers
  • 2 tsp grated parmesan cheese (sub nutritional yeast if vegan)


  1. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil, drained and rinsed chickpeas, shallot, minced garlic, salt and pepper. Toss occasionally for about 5 minutes, or until the chickpeas are slightly browned and crispy.

  2. In a second skillet, add 2 tbsp olive oil and 2 heaping cups of cubed bread. Heat over medium-high heat and toss often until golden brown and toasted. 

  3. In a blender or food processor, add all of your tofu caesar dressing ingredients. Blend until smooth and creamy. Add salt and pepper to taste. Blend again. Set aside. 

  4. In a large bowl, add romaine leaves (chopped or whole, depending on how you want to serve the salad), sautéd chickpeas, toasted bread, hearts of palm, black olives, and parmesan cheese. Drizzle with dressing and toss salad until well coated. 

  5. Divide into bowls, sprinkle with sunflower seeds, and serve. 

  6. EAT UP. 

Recipe Notes

Tofu Caesar Dressing adapted from this recipe.