Greek Caesar Salad

greek-caesar-saladA party pleasing salad

I love bringing this dish to family get-togethers. Trust me, the creamy dressing combined with roasted chickpeas, homemade parmesan “cheese,” and crispy romaine hearts is a crowd pleaser. It’s dairy free, gluten free, and packed with good-for-you ingredients. Sometimes I make two batches, so we can have it at home the next day.

Greek Caesar Salad

Yield: 6-8 servings  Prep Time: 15 minutes  Bake time: 30 minutes


For the Dressing:
3/4 cup of extra virgin olive oil
1 cup of non-dairy plain yogurt (I used Silk plain yogurt)
Lemon zest of 1 lemon
Juice of 1 medium sized lemon
2 cloves of garlic (or 1 large clove), minced
1 teaspoon of nutritional yeast
1/8 teaspoon of Worcestershire sauce (I used Annie’s brand)
2 teaspoons of Dijon mustard
Sea salt and white pepper to taste

For the “parmesan cheese”:
1 cup of raw cashews
3 1/2 tablespoons of nutritional yeast
1/4 teaspoon of garlic powder
3/4 teaspoon of fine sea salt.

For the salad:
3 Romaine Lettuce Hearts, chopped, rinsed and dried
1 15 oz. can of chickpeas, rinsed and drained
Extra virgin olive oil
1/2 teaspoon of cumin
1/8 teaspoon of cayenne pepper
Sea Salt and pepper to taste

1. Preheat the oven to 400 degrees F.

2. Put all of the dressing ingredients in a food processor or blender. Pulse until creamy, place in a covered bowl or mason jar, and let the dressing sit in the refrigerator.

3. In a mixing bowl, toss the rinsed chickpeas with about a tablespoon of extra virgin olive oil, 1/2 teaspoon of cumin, 1/8 teaspoon of cayenne pepper, sea salt, and pepper to taste. Spread the chickpeas evenly on a non-stick baking tray and bake for 30 minutes, rolling the chickpeas after the first 15 minutes to cook evenly.

4. While the chickpeas are roasting, put all of the ingredients for the “parmesan cheese” in a food processor. Pulse until the cashews are little crumbles. Set aside.

5. Wash and chop the romaine lettuce. Place the lettuce in a large bowl and add the parmesan cheese. Once the chickpeas have cooled for 5 minutes, add to the salad. Serve with the dressing on the side.


45 thoughts on “Greek Caesar Salad”

      1. Ellie, I made your salad over the weekend and my family really loved it. Next weekend is ‘the family braai’ so will be making it again. This one is a keeper for sure,and I know it is going to be made often as we love salads in my house 🙂 Have a great week ahead 🙂

        Liked by 1 person

      1. LOL!!! I use the kind in the tube because the ones in the tin kinda gross me out! LOL!!!
        Frankly, anchovy is the ingredient that does it for me when it comes to a Caesar Salad.
        BTW, thanks for your kind compliment. But trust me, Ms. Ellie Bleu is at the top of the food blog game!

        Liked by 1 person

  1. This is very interesting! Although despite my love of cashews, the love for Parmigiano is bigger XD (have no issues with milk products, so thankfully I can have lactose and dairy).

    Liked by 1 person

  2. The dressing sounds great and the whole dish is ideal for any dairy and gluten intolerant people or vegans, as you say. It was interesting to see how your home-made parmesan was made, too. Great recipe.


    1. Thank you Millie. In this day and age, it’s hard to please all my friends and family, meat eaters and vegans alike :). This salad seemed to satisfy everyone. I hope you had a wonderful day!


    1. Thank you…I love a recipe that can appease everyone at the table….especially any vegetarians or someone like me that needs to keep heart healthy recipes in mind.


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