Vegan Chickn and Facon Caesar Salad


Vegan Chickn and Facon Caesar Salad
by Tabi Clark
Vegan alternative to a Chicken Caesar Salad

My Story

Before I became a vegan, a Chicken Caesar Salad was my go to order when I went out to eat. I decided to try and create a plant-based version and after some playing around with the sauce this is what I came up with. This is so easy to put together and keeps really well in the fridge – I eat it for lunch or use it as a side. It fills you up for a long time as it contains four sources of protein! Can be Gluten-free.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course lunch, Side Dish
Cuisine Gluten-Free, Italian, Vegan
Servings 4 people


  • Salad
  • Can of Chickpeas 1 ¾ cups
  • 2 Slices Bread ripped into small pieces
  • Drizzle of Olive oil
  • 1 pack of vegan chicken alternative 2 cups
  • 1 pack of vegan bacon alternative diced (1 cup)
  • 2 heads of Romaine Lettuce washed and diced
  • Sauce
  • ½ cup of cashews
  • 1 cup of plant milk
  • 3 tbsp nutritional yeast
  • Pinch of salt and pepper
  • 1 tsp mustard
  • 1 tbsp lemon juice
  • 2 cloves garlic


  • Preheat the oven to 400 F.
  • Place all the lettuce in a salad bowl.
  • Heat a little oil in a non-stick pan on a medium high heat and add the meat alternatives.
  • Fry until cooked, following the packet instructions and put in the salad bowl.
  • Drain the chickpeas and place them on a baking tray along with the bread pieces and a drizzle of olive oil.
  • Bake until the chickpeas have hardened and turned a darker colour and the croutons are toasted, then add to the bowl.
  • Blend all the sauce ingredients in a high speed blender. The sauce needs to cover all the lettuce and other elements of the salad so add more plant milk if too thick (should pour easily).
  • Top with another sprinkle of nutritional yeast.


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