Tahini Caesar Salad with Crispy Chickpeas Recipe

If you’re looking for a salad that’s anything but ordinary, you’ve got to try this Tahini Caesar Salad with Crispy Chickpeas Recipe. I absolutely love how the creamy, nutty tahini dressing pairs with the crunchy roasted chickpeas and fresh romaine — it’s like your classic Caesar, but better (and vegan-friendly!). Whether you’re craving a light lunch or a satisfying side, this salad hits the spot every time.

this …

Ingredients You’ll Need

The ingredients here come together so nicely because each one contributes a unique flavor or texture. I always keep a can of chickpeas handy—not only for protein but also because they crisp up so well when roasted. Plus, the tahini gives the salad that irresistible creamy dressing that never feels heavy.

• Chickpeas: Use canned for convenience; drying them well before roasting makes them extra crispy.
• Extra-virgin olive oil: Adds richness—plus a little more for drizzling to finish off the salad.
• Kosher salt: Important for seasoning at each step to build layers of flavor.
• Freshly ground black pepper: Adds a subtle heat and depth to the dressing and chickpeas.
• Pitas: Turning these into crunchy crouton-like pieces boosts the texture contrast wonderfully.
• Capers: Their tangy brine adds a little punch that’s classic Caesar vibes.
• Garlic: Thin slices for roasting, plus minced for the dressing—garlic is a must here.
• Nutritional yeast: Gives that cheesy, umami flavor perfect for a vegan Caesar twist.
• Romaine hearts: Crisp and sturdy to hold up against the dressing and toppings.
• Hass avocado (optional): Adds creaminess and richness if you want to make it even more satisfying.
• Fresh dill fronds: A fresh herb surprise that brightens the whole salad.
• Tahini: The star ingredient for the dressing’s creamy, nutty flavor.
• Freshly squeezed lemon juice: For that zesty brightness balancing the richness.
• Soy sauce: Adds savory depth and tweaks the saltiness in the dressing.
• Dijon mustard: For a gentle tang and to help emulsify the dressing.

Variations

I love how flexible this Tahini Caesar Salad with Crispy Chickpeas Recipe is—you can easily tailor it to your tastes or dietary needs. Sometimes, I toss in some roasted sweet potatoes for a fall twist, or swap dill for parsley when that’s what I have on hand. Feel free to get creative!

• Adding avocado: I like this smooth element for a creamy contrast, but it’s totally optional.
• Spicy kick: Try sprinkling in red pepper flakes or a dash of hot sauce if you want heat.
• Gluten-free option: Swap the pita pieces for gluten-free crackers or roasted nuts for crunch.
• Protein boost: Grilled chicken or tofu cubes work great if you want to bulk up the salad.

How to Make Tahini Caesar Salad with Crispy Chickpeas Recipe

Step 1: Roast the Chickpeas and Pita Pieces Until Golden Crispy

This is where the magic starts. Drain and rinse your chickpeas, then pat them completely dry with a clean towel. Moisture is the enemy of crunch here! Toss them with the olive oil, kosher salt, and freshly ground black pepper. Spread them out evenly on a baking sheet along with the torn pita pieces. Pop them in the oven at 400°F (200°C) for about 25–30 minutes, flipping halfway through so everything crisps up evenly. You’ll know they’re done when the chickpeas are golden and crunchy, and the pita pieces are toasted with a bit of color. Be careful not to burn them—keep a close eye starting at 20 minutes.

Step 2: Make the Tahini Caesar Dressing

While the chickpeas roast, whisk together tahini, lemon juice, olive oil, nutritional yeast, soy sauce, Dijon mustard, garlic, finely chopped capers, freshly ground black pepper, and a pinch of kosher salt. The dressing should be creamy and pourable but not too thick—if it feels heavy, add a teaspoon or two of water to loosen it up. This dressing is a total game changer, giving your salad that classic Caesar vibe without any eggs or anchovies.

Step 3: Assemble the Salad

Tear the romaine hearts into one-inch strips, then toss them in a large bowl with the fresh dill fronds. Add your crispy chickpeas and pita croutons once they’re cooled. Drizzle the tahini Caesar dressing over everything and toss lightly until the greens get lightly coated but are still crisp.

Step 4: Add Optional Avocado and Finish Up

For extra creaminess, arrange thin slices of Hass avocado on top right before serving. I like to sprinkle a little extra nutritional yeast and drizzle a hint more olive oil over the top—that finishing touch really amps up the flavor and texture.

How to Serve Tahini Caesar Salad with Crispy Chickpeas Recipe

Garnishes

I personally love extra sprigs of dill scattered on top because it adds a fresh, herbaceous note with every bite. Sometimes I like to sprinkle a little more nutritional yeast for that lightly cheesy finish, or even a few capers to amp up the salty tang. Adding sliced avocado takes it to a whole new level of creaminess that my family always asks for.

Side Dishes

This salad pairs incredibly well with grilled veggies or a warm bowl of lentil soup for dinner. I also enjoy serving it alongside baked falafel or roasted sweet potatoes for a full Mediterranean-inspired meal.

Creative Ways to Present

For parties, I like to serve this salad in individual mason jars layered with greens, crispy chickpeas, and pita pieces—then topping with dressing right before guests dig in. It’s fun, visually appealing, and keeps everything crunch-perfect. Another sweet idea is arranging it on a large platter with avocado slices beautifully fanned across the top and a sprinkle of capers and herbs for an eye-catching centerpiece.

Make Ahead and Storage

Storing Leftovers

Store leftover salad components separately whenever possible—chickpeas and pita croutons in an airtight container at room temperature to keep crisp, and dressed greens in the fridge wrapped in paper towels inside a container. That way, the salad stays fresh and crunchy when you’re ready to enjoy it again.

Freezing

This salad itself doesn’t freeze well due to fresh greens and crispy elements, but you can freeze cooked chickpeas before roasting for future use. Just roast them fresh for best texture when you’re ready to make the salad.

Reheating

If you have leftover chickpeas, reheat them in a hot oven or skillet for a few minutes to bring back their crispiness before adding to the salad. Avoid microwaving as it tends to make them chewy instead of crunchy.

FAQs

Final Thoughts

This Tahini Caesar Salad with Crispy Chickpeas Recipe has truly found a special place in my kitchen repertoire. It’s fresh, satisfying, and a little unexpected in all the right ways. Cooking it reminds me of casual dinners with friends where everyone raves about the unique flavors and textures. I hope you give this recipe a try—you’ll enjoy how easy it is to elevate a classic salad into something memorable and delicious.

Print