This Vegan Bok Choy Caesar Salad recipe is a fun twist on the classic Caesar salad. I’m using bok choy instead of lettuce for a fresh and fun take on this beloved dish. Bok choy is not only delicious but also a nutrient-rich leafy green, making this vegan Caesar salad as healthy as it is tasty.

I got this idea from a local vegetarian restaurant here in Calgary, Alberta, Canada. Once I tasted it, I knew I had to recreate it! If you’ve never had bok choy raw, this is a great recipe to try out.

Even though I made the croutons and dressing from scratch, this recipe is still very simple and easy to follow. The great thing about this is that the dressing doesn’t require a blender or fancy ingredients. I used very simple ingredients from what I already had! It is also just a dump and mix sort of dressing so no need to blend…

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Recipe for Vegan Bok Choy Caesar Salad

If you’re bored of plain lettuce, try this Bok choy Caesar salad. You can opt for store-bought croutons and vegan Caesar dressing; however, this is an easy and delicious alternative.

You can even meal prep this dish by storing the dressing and croutons separately. The crispy chickpeas add a nice crunch and boost of plant-based protein – try my air-fryer crispy chickpeas! This is the perfect meal for a light lunch or dinner!

Ingredients:

Around 350g bok choy or baby bok choy (3-4 heads if using baby bok choy)

Croutons:

2 slices bread, cut into cubes
1-2 tbsp extra virgin olive oil
¼ tsp basil
¼ tsp garlic powder
Sprinkle of salt

Crispy chickpeas:

¾ cup chickpeas, canned and rinsed
1 tsp oil

Vegan caesar dressing:

1 tsp black pepper
½ cup vegan mayo
2 tbsp lemon juice
1 tbsp dijon mustard
1 tsp white vinegar
1 tbsp agave nectar or maple syrup
2 tbsp nutritional yeast
½ tbsp garlic powder

How to make Vegan Bok Choy Caesar Salad Recipe

Start by preheating the oven to 375 degrees for the croutons. While your oven preheats, cut up the bread into small cubes. Add olive oil, garlic powder, basil, and salt to the bread and mix them well together.

Add the bread to a baking sheet and spread the pieces out so they’re not on top of each other. Once the oven is ready, bake for 10 minutes or until it’s nice and crispy.

While the croutons are baking, we can prepare the crispy chickpeas. Start by rinsing the chickpeas, then rolling them on a paper napkin to dry. Add a little bit of oil to a frying pan and add in the chickpeas. Cook them until they’re nicely brown and crispy on the outside. Add salt to taste.

Now, let’s wash the bok choy or baby bok choy. Chop into small, bite-size pieces, pat dry with a towel or paper towel, and set aside. For the dressing, mix the vegan mayo, lemon juice, dijon mustard, maple syrup or agave nectar, nutritional yeast, garlic powder, and black pepper in a small mixing bowl.

Now we can assemble the Caesar salad. Place the bok choy, roasted chickpeas, and croutons in a bowl. Add your vegan caesar dressing (feel free to add as little or as much as you like!) and mix everything well. Enjoy it right away!

Watch the video on YOUTUBE:

I made this recipe on my youtube channel so make sure you watch it to see how easy it is to make!