Swap out Eggs for This Ingredient for the Best Caesar Salad You’ve Ever Had

This Caesar salad hits all the familiar notes you love, but the tahini-based dressing brings a bold, refreshing take on the classic.

This dish gives serious Caesar energy. Alex Lepe/TCA

I’m a big fan of Caesar salad in all its forms—as far as I’m concerned, the variations are just an excuse to enjoy more Caesar. So I don’t want you to mistake this salad as me saying goodbye to the classic. I’m just a girl standing in front of a salad saying, “I’d like to see each other more often.” That said, if you’re looking for a salad that is vegan and nut-free, this is going to make your day. If you weren’t looking for that, it’s also so delicious you won’t care either way.

Let’s start with the dressing. Nutty, creamy tahini thickens the dressing in the same way you’d expect emulsified egg yolks or mayo, but it also lends a layer of umami flavor. Briny capers and salty soy sauce bring the same flavor profile as anchovies and Worcestershire. Cheesy nutritional yeast definitely isn’t going to fool all you Parmesan heads out here, but it does round out the dressing and taste delicious. Remember, this is a version of Caesar salad. We’re hitting all the same notes, just in a different key.

While you’re making the dressing, there are chickpeas and torn pieces of pita bread roasting in the oven until crispy. When all of that is ready, you toss romaine lettuce in the dressing (just like the original!) and top with all those crunchy roasty bits—and some creamy avocado slices for good measure.

Since we’re already straying pretty far from tradition, I like to top the salad with dill, inspired by a truly phenomenal (classic) Caesar salad I had at Roberta’s Pizza in Brooklyn one time. It adds a pop of freshness and works especially well with the tahini dressing.

Now, does this taste exactly like a classic Caesar salad? No, of course not—nothing else does. But this does give serious Caesar energy. And just like a regular Caesar, this goes perfectly with some french fries and a crispy cold diet coke.

Why You’ll Love It

• It’s incidentally vegan! While this recipe is vegan and nut-free, the creamy dressing, crispy chickpeas, and refreshing dill all guarantee it’s a hit with everyone.
• A twist on your favorite. This Caesar salad hits all the familiar notes you love, but the tahini-based dressing brings a bold, refreshing take on the classic.

Key Ingredients in Tahini Caesar

• Tahini (sesame paste): The nutty flavor and creamy texture of tahini makes an ideal base for a Caesar dressing sans eggs or mayo.
• Chickpeas: Roast canned chickpeas until crispy for a flavorful topping and use the aquafaba (chickpea can liquid) to thin out the dressing without its diluting flavor. Save the rest of the can liquid; it can be used as an egg replacement!
• Pita: While you’re roasting the chickpeas, you might as well make some croutons, too! It wouldn’t feel quite like a Caesar without them.
• Nutritional yeast: Adds a boost of cheesy umami to the dressing and the crispy roasted chickpeas and croutons. For me, it’s gotta be Bragg’s every time.
• Capers: While they aren’t ever going to taste like anchovies, chopped capers add some of the brininess you usually get from anchovies in Caesar dressing. For an extra boost, you can stir a little of the brine in, too!
• Avocado (optional): A creamy sliced avocado makes this salad even more filling and luxe.
• Dill: Since we’re already straying from tradition, I’m adding dill on top for a pop of freshness.

Helpful Swaps

• Use cashew butter or sesame seed butter in place of tahini.
• Add some shredded rotisserie chicken if you aren’t keeping things vegan.
• Swap the romaine for kale to make this more make-ahead friendly.
• Use torn ciabatta or sourdough in place of pita.

How to make better ingredient substitutions in your salads

Beyond swapping proteins, it can be tricky to know the best replacements for produce or pantry staples. Here are some guidelines to help you.

• Substitute like flavors. Replace briny anchovies with capers, umami-rich Worcestershire sauce with soy sauce, or lemon juice with vinegar. Focus on what the ingredient is adding to the flavor profile and pick something else that does the same thing.
• Consider textures. If you’re skipping croutons, consider adding crispy chickpeas, crushed chips, toasted nuts, or other crunchy ingredients. Replace juicy vegetables with other juicy vegetables, crunch for crunchy, you get the drill.
• It’s OK to stray. If you don’t have any comparable ingredients for a substitute at home, it’s OK to go in a different direction! You might discover your next favorite flavor combo. Consider what the ingredient was adding to the recipe (acidity, sweetness, crunch, etc) and get weird with it.

Tahini Caesar Salad Recipe

Serves 3 to 4

For the salad:

• 1 (about 15-ounce) can chickpeas
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 2 (about 5-inch) pitas, torn into 1-inch pieces
• 1 tablespoon drained nonpareil capers, patted dry
• 2 cloves garlic, thinly sliced
• 2 tablespoons nutritional yeast, plus more for sprinkling
• 2 medium romaine hearts, halved and cut crosswise into 1-inch-thick strips
• 1 medium Hass avocado, halved, peeled, pitted, and thinly sliced (optional)
• 1/4 cup loosely packed fresh dill fronds (from about 8 sprigs), torn

For the dressing:

• 1/4 cup well-stirred tahini
• 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons nutritional yeast
• 2 teaspoons soy sauce
• 1 teaspoon drained nonpareil capers, finely chopped
• 1 teaspoon Dijon mustard
• 1 clove garlic, finely grated or minced
• 1/2 teaspoon freshly ground black pepper
• Kosher salt

Toast the chickpeas and pita:

1. Heat the oven to 425 degrees F. Drain 1 (about 15-ounce) can chickpeas, reserving 1/2 cup of the canning liquid. Pat the chickpeas dry (do not rinse). Toss the chickpeas, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper together on a rimmed baking sheet, then spread into an even layer. Bake until starting to brown and crisp, about 10 minutes.

2. Add 2 torn pitas, 1 tablespoon drained capers, and 2 thinly sliced garlic cloves to the baking sheet. Toss to combine and spread into an even layer. Drizzle the pita with a little more extra-virgin olive oil. Bake until the pita is toasted, and the chickpeas are golden and crispy, 10 to 15 minutes more. Meanwhile, make the dressing.

Make the dressing:

1. Whisk 1/4 cup tahini, 2 tablespoons lemon juice, 2 tablespoons extra-virgin olive oil, 2 tablespoons nutritional yeast, 2 teaspoons soy sauce, 1 teaspoon drained chopped capers, 1 teaspoon Dijon mustard, 1 finely grated garlic clove, and 1/2 teaspoon black pepper together in a large bowl.

2. Thin out the dressing by whisking in the chickpea canning liquid, 1 tablespoon at a time, until you reach a pourable consistency. Taste and season with kosher salt as needed.

Finish the salad:

1. Sprinkle the toasted chickpeas and croutons with 2 tablespoons nutritional yeast and toss to combine.

2. Add 2 chopped medium romaine hearts to the dressing and toss to coat. Add half of the chickpea mixture and toss to combine. Transfer to a serving plate. Top with 1 sliced medium avocado, if using, and the remaining chickpea mixture. Sprinkle with more nutritional yeast and 1/4 cup loosely packed torn dill fronds. Finish with a few grinds of black pepper.

Recipe notes: The dressing can be made up to one day ahead and refrigerated in an airtight container. Whisk before using. The chickpea-crouton mixture can be made a few hours ahead of time.

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