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Plant-Based Caesar Salad

tahini caesar-style salad with roasted carrot chips

  • Author: Jackie Newgent
  • Yield: 6 side salad 1x
  • Category: Salad
  • Cuisine: American, International
  • Diet: Vegan


This tahini caesar-style salad with roasted carrot chips is so enjoyable, it has become my go-to plant-based salad when I want something special (and when I just want salad!). What makes it special? It skips the egg yolks, anchovies, and parmesan cheese of traditional Caesar and swaps it with loads of plant-based flavor from tahini, tamari, lemon zest, and more. And then it gets topped with carrot chips for a pop of color. You can sprinkle on extras, like toasted pine nuts and carrot tops, for extra crunch, flavor, or intrigue, too.


Units Scale

Roasted Carrot Chips:

  • 2 large carrots (about 9 inches/23 centimeters), scrubbed
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon sea salt


Tahini Caesar-Style Dressing:

  • 1/4 cup (60 milliliters) tahini
  • Juice of 1 lemon (3 tablespoons)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsweetened jasmine green tea or water
  • 1 tablespoon nutritional yeast flakes
  • 2 teaspoons Dijon mustard
  • 1 teaspoon tamari or coconut aminos
  • 1 garlic clove, minced
  • 1/2 teaspoon coarsely ground black pepper, or to taste
  • 1/4 teaspoon sea salt, or to taste
  • 1/8 teaspoon vegan Worcestershire sauce


Crumble Topping:

  • 2 tablespoons shelled hemp seeds
  • 1 tablespoon nutritional yeast flakes
  • 1 1/2 teaspoons packed grated fresh lemon zest
  • 1/8 teaspoon sea salt



  • 14 ounces (397 grams) roughly chopped or torn romaine lettuce (about 2 medium heads)


Optional Add-Ons:

  • Whole grain croutons or pita chips
  • Toasted pine nuts or roasted sunflower seeds
  • Crisp-roasted chickpeas
  • Plant-based chicken tenders or nuggets (hint: season with sumac and pepper)
  • Drained capers, whole or chopped
  • Carrot top leaves


  1. Roast the carrot chips: Preheat the oven to 475°F. Extra-thinly slice the carrots on the diagonal. Add the carrot slices, olive oil, and salt to a large bowl and toss to coat. Arrange in a single layer on a large baking sheet and roast until caramelized, about 9 to 10 minutes.
  2. Make the dressing: In an 8-ounce/240-milliliter capacity (or larger) jar, shake together the ingredients. (Makes about 5 ounces/150 milliliters dressing.)
  3. Make the topping: In a small jar or bowl, shake or stir together the ingredients.
  4. Make the salad: In a large pitcher or mixing bowl, shake or toss together the romaine lettuce and dressing. Add the crumbled topping and shake or toss again.
  5. To serve: Pour the dressed salad into bowls, top with the roasted carrot chips and desired optional add-ons, and serve.


  • Serving Size: 1 side salad (about 1 1/2 cups each)
  • Calories: 170
  • Sugar: 3g includes 0g added sugars
  • Sodium: 340mg
  • Fat: 13g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: salad, side salad, plant-based salad, caesar salad, plant-based caesar salad, tahini, roasted carrots