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

Key ingredients in Tahini Caesar

Helpful swaps

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.

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 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.

(Rachel Perlmutter is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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