This vegan Caesar Pasta Salad is savoury, tangy, and garlicky, with a fantastic combination of textures, from crunchy baked chickpeas to crisp romaine and tender pasta. Delicious!
What happens when you combine the savoury, garlicky, crisp-and-crunchy goodness of a Vegan Caesar Salad with pasta salad? You get this Caesar pasta salad recipe, of course! This is the kind of recipe that’s perfect for bringing to potlucks and parties as a side dish, but you could also make a meal out of it on a weekday. (And when I was testing this recipe, my family was more than happy to have it for dinner!)
What Makes This Caesar Pasta Salad a Win
There’s so much to love about this recipe! Let’s discuss:
- Amazing texture . A lot of pasta salads have one texture: mushy noodles. But this Caesar pasta salad doesn’t disappoint in the texture department! It combines the noodles with romaine and crispy chickpeas, giving you lots of variety.
- Caesar flavour, but vegan . A typical Caesar dressing is made with anchovies, Parmesan, and sometimes mayo. My version swaps in nutritional yeast for the Parm and uses tahini for creaminess. (We’re not even going to bother replacing the anchovies because: ick .)
- A recipe for everyone . Even meat eaters are going to love this Caesar pasta salad, which is why it’s so great for bringing to a potluck! This is the kind of dish where everyone’s going to be asking you for the recipe.
Notes on Ingredients
Here’s what you’ll need to make this vegan Caesar pasta salad! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Baked Chickpeas:
- Chickpeas – Using canned chickpeas is easiest, or use dried chickpeas and cook them first.
- Olive oil
- Seasonings – Garlic powder, smoked paprika, and sea salt.
For the Vegan Caesar Dressing:
Oil – You can use any neutral oil you like.
Tahini – Store-bought or make your own tahini .
Garlic – For extra layers of flavour, use Roasted Garlic .
Capers – Capers have a bright, briny flavour that adds some depth to the dressing in lieu of the anchovies. It doesn’t mimic the flavour of anchovies, but it gives the dressing interest. Another option is Kalamata olives.
Nutritional yeast – Or Vegan Parmesan .
Dijon mustard
Lime or lemon juice
Sea salt and ground black pepper
Water – To adjust the consistency of the dressing.
Spiral pasta – Like rotini or fusilli.
Romaine lettuce – Make sure you dry this well before assembling the pasta salad to keep the dressing from getting watered down.
Vegan bacon – You can use store-bought or homemade, like my Vegan Bacon Crumbles , Crispy Vegan Bacon , or Tofu Bacon .
Vegan Parmesan – I like shavings for this recipe, so I buy a wedge and use a vegetable peeler to shave it.
How to Make Caesar Pasta Salad
This recipe comes together with minimal effort. Here’s what you’ll need to do!
Season the chickpeas.
- Make the chickpeas . Dry them well and toss them with the oil and seasonings. Bake at 400ºF for 25 to 30 minutes, shaking the pan halfway through.
- Cook the pasta . Boil it in salted water until it’s al dente, following the instructions on the package. Drain and rinse with cold water.
Add ingredients to bowl.
- Make the dressing . Combine all of the ingredients in a blender or food processor. Blend and stream in the water until it reaches a pourable consistency.
- Assemble . Add the pasta, romaine, and vegan bacon to a large bowl and then toss everything with the dressing. Top with the vegan Parm and crispy chickpeas.
Tips and Variations
I’ve got a few more pointers before you get started with this Caesar pasta salad.
- Al dente is a must . When cooking pasta for a pasta salad, it should always be very slightly under-cooked. The pasta will absorb the dressing and get softer, so you never want to start with fully cooked noodles!
- Use croutons for a more traditional option . I use crispy chickpeas for a protein-packed swap for the usual croutons, but if you’d prefer going the traditional route, go ahead and use croutons instead!
- Add the lettuce and chickpeas just before serving . If you’re not serving this recipe right away, I recommend adding the lettuce and chickpeas when you’re ready to eat to keep them super crispy!
What to Serve With Caesar Pasta Salad
As I mentioned above, you can totally make a meal out of this recipe , maybe with some Roasted Garlic Bread on the side. This recipe pairs well with all kinds of picnic foods and backyard favourites too, from Loaded Potato Salad to Vegan BLT Sandwiches . It would be an amazing side for Vegan Quiche too!
How to Store
Transfer leftovers to an airtight container and refrigerate for 2 to 3 days. The romaine will wilt during storage, but you can revive your pasta salad a bit by adding more chopped romaine just before serving.
More Pasta Salad Recipes
- Orzo Pasta Salad
- 15 Minute Pasta Salad
- Ramen Noodle Salad Recipe
Ingredients
For the Baked Chickpeas (Crouton Substitute):
- 1 ½ cups canned chickpeas , rinsed and drained – 265 g (yields about 1 cup / 165 g after baking)
- 1 tablespoon olive oil , 15 mL
- ½ teaspoon garlic powder , 1.5 g
- ½ teaspoon smoked paprika , 1.5 g
- ¼ teaspoon sea salt , 1.5 g
For the Vegan Caesar Dressing:
2 tablespoons oil , any neutral oil – 30 mL
¼ cup tahini , 60 g
3 cloves garlic , minced or roasted
2 teaspoons capers , 10 g
1 tablespoon nutritional yeast , 6 g
1 teaspoon Dijon mustard , 5 mL
1-2 tablespoons lime or lemon juice , to taste – 15 – 30 mL
½ teaspoon sea salt , 3 g
¼ teaspoon ground black pepper , 0.5 g
½ cup water , 120 mL
8 ounces spiral pasta , rotini or fusilli – 225 g
1 ½ cups chopped romaine lettuce , 85 g
½ cup cooked vegan bacon , chopped or crumbled – about 50 g
¼ cup vegan Parmesan shavings , 15 g
1 cup baked chickpeas , from above – 165 g
Instructions
Bake the Chickpeas:
- Preheat the oven to 400°F (200°C).
- Pat the chickpeas very dry with a kitchen towel.
- Toss them with olive oil, garlic powder, smoked paprika, and salt.
- Spread on a baking sheet in a single layer and bake for 25–30 minutes, shaking the pan halfway through, until crispy. Let cool.
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add spiral pasta and cook until al dente, about 8–10 minutes.
- Drain and rinse with cold water to cool. Set aside.
Make the Caesar Dressing:
In a blender or food processor, combine oil, tahini, garlic, capers, nutritional yeast, mustard, lemon or lime juice, salt, and pepper.
Start blending, then add water gradually until smooth and creamy. Taste and adjust seasoning.
In a large bowl, combine the cooled pasta, chopped romaine lettuce, and vegan bacon.
Pour the dressing over the salad and toss gently to coat.
Top with vegan Parmesan and baked chickpeas just before serving for crunch.
Notes
Caesar Pasta Salad
Ingredients
For the Baked Chickpeas (Crouton Substitute):
- 1 ½ cups canned chickpeas rinsed and drained – 265 g (yields about 1 cup / 165 g after baking)
- 1 tablespoon olive oil 15 mL
- ½ teaspoon garlic powder 1.5 g
- ½ teaspoon smoked paprika 1.5 g
- ¼ teaspoon sea salt 1.5 g
For the Vegan Caesar Dressing:
2 tablespoons oil any neutral oil – 30 mL
¼ cup tahini 60 g
3 cloves garlic minced or roasted
2 teaspoons capers 10 g
1 tablespoon nutritional yeast 6 g
1 teaspoon Dijon mustard 5 mL
1-2 tablespoons lime or lemon juice to taste – 15 – 30 mL
½ teaspoon sea salt 3 g
¼ teaspoon ground black pepper 0.5 g
½ cup water 120 mL
8 ounces spiral pasta rotini or fusilli – 225 g
1 ½ cups chopped romaine lettuce 85 g
½ cup cooked vegan bacon chopped or crumbled – about 50 g
¼ cup vegan Parmesan shavings 15 g
1 cup baked chickpeas from above – 165 g
Instructions
Bake the Chickpeas:
- Preheat the oven to 400°F (200°C).
- Pat the chickpeas very dry with a kitchen towel.
- Toss them with olive oil, garlic powder, smoked paprika, and salt.
- Spread on a baking sheet in a single layer and bake for 25–30 minutes, shaking the pan halfway through, until crispy. Let cool.
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add spiral pasta and cook until al dente, about 8–10 minutes.
- Drain and rinse with cold water to cool. Set aside.
Make the Caesar Dressing:
In a blender or food processor, combine oil, tahini, garlic, capers, nutritional yeast, mustard, lemon or lime juice, salt, and pepper.
Start blending, then add water gradually until smooth and creamy. Taste and adjust seasoning.
In a large bowl, combine the cooled pasta, chopped romaine lettuce, and vegan bacon.
Pour the dressing over the salad and toss gently to coat.
Top with vegan Parmesan and baked chickpeas just before serving for crunch.
Notes
Nutrition
Caesar Pasta Salad https://jessicainthekitchen.com/caesar-pasta-salad/ October 6, 2025
This Chocolate Avocado Pudding is ultra-rich and decadent, with the creamiest texture and deepest chocolate flavour. Best of all, you only need 10 minutes to make it!
If you’re used to using your avocados for Guacamole , you may be skeptical about the idea of this chocolate avocado pudding. But one taste and you’ll be a believer! The neutral flavour and richness of avocado make for the perfect pairing with cocoa powder. Like my Chocolate Avocado Ice Cream , this pudding is creamy and decadent, and you’ll never guess that it’s made with avocado. Promise!
Why This Chocolate Avocado Pudding Is a Must-Make
When you can make a fantastic chocolate dessert with zero white sugar, that’s a win in my book! Here’s why you’re going to love this recipe.
- Inspired by a tried-and-true favourite . My chocolate avocado ice cream remains one of my top 5 most popular recipes and this chocolate avocado pudding is based on the same idea of using avocado as a substitute for heavy cream.
- Made with wholesome ingredients . Avocado, cocoa powder, banana, coconut cream, and optional chocolate chips or cacao nibs make this recipe a superfood dessert that doesn’t leave you with sugar overload after eating it.
- So easy to make . With just 10 minutes of hands-on time, truly the hardest thing about this recipe is finding that perfectly ripe avocado at the grocery store.
Notes on Ingredients
The ingredient list for this chocolate avocado pudding is short and sweet! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Avocado – I use a Hass avocado, which is the most common variety at grocery stores.
- Coconut cream – I buy a can of coconut cream, but you can also refrigerate a can of coconut milk overnight, then scoop the coconut cream from the top.
- Sweetener – I use maple syrup or agave nectar, but I’ve also made this with Date Syrup when I had it on hand.
- Banana – This adds extra sweetness and creaminess.
- Unsweetened cocoa/cacao powder – Cacao is a less processed form of cocoa.
- Cacao nibs or chocolate chips – Cacao nibs will add some crunch and intense chocolate flavour, while chocolate chips add more sweetness.
How to Make Chocolate Avocado Pudding
You won’t believe how easy it is to make decadent chocolate pudding with avocado! Here’s what you’ll need to do.
Blend the avocado and coconut.
- Blend the avocado and coconut cream . Add them to a food processor and process until the mixture is smooth.
- Make it sweet and chocolatey . Blend in the maple syrup, banana, and cocoa powder.
- Add some texture . If you’re using cacao nibs or chocolate chips, add those now and pulse once or twice, just to combine but not blend them.
- Chill . Divide the pudding into bowls, cups, or ramekins and press plastic wrap directly onto the surface of the pudding. Refrigerate for at least 3 hours to set before serving.
Tips and Variations
This chocolate avocado pudding is super easy, but I have a few more tips to help you make sure it turns out perfect.
- No food processor? No problem! You can make this recipe in a blender . A high-speed or bullet-style blender is best. With a regular blender, it can help to add the maple syrup with the avocado and coconut cream so you have a little extra liquid to keep the blade moving.
- Add some extract . A splash of vanilla extract is delicious in this pudding, or try peppermint extract for a chocolate peppermint avocado pudding.
- Sweeten to taste . The riper the banana, the sweeter your pudding will be. If your banana isn’t very ripe, you’ll likely need to add more maple syrup.
Serving Suggestions
I like to add a dollop of Coconut Whipped Cream or Cashew Whipped Cream , a dusting of cocoa powder, and a sprig of mint if I’m making this chocolate avocado pudding for a party. (It’s easy to scale up and it always impresses!) Otherwise, I just eat it as-is or with some fresh raspberries or strawberries on top.
How to Store
- Refrigerator : Chill this chocolate avocado pudding covered in the refrigerator for up to 3 days.
- Freezer : Freezing can change the texture of this pudding, but if you’re okay with risking it, you can transfer the pudding to an airtight container or freezer bag and freeze for up to 2 months. Thaw in the fridge before serving.
More Recipes for Chocolate Lovers
- Chocolate Lava Cake
- Vegan Brownies
- Vegan Chocolate Cake
- Chocolate Chia Pudding
Ingredients
- 1 small ripe avocado , pitted and peeled (mine was 6.5 ounces unpeeled, or about 90g)
- 1/3 cup thick white coconut cream , (check notes for how to make this from coconut milk), 80mL
- 1/4 cup maple syrup or agave nectar , 60mL
- 1 small small banana , mashed, 100g
- 1/3 cup unsweetened cocoa/cacao powder , 35g
- 1 tablespoon cacao nibs , or chocolate chips (optional), 10g
Instructions
- Add the avocado and coconut cream to a food processor and pulse together until incorporated.
- Add the maple syrup, banana and cocoa powder and blend until incorporated, about 15-30 seconds.
- Add the cacao nibs if desired and blend again.
- Scoop the pudding into one container or 3-4 mini containers. Cover the top with saran wrap, pressing until the pudding so that water doesn’t condense in the pudding.
- Place in your fridge for at least 3 hours to set.
- Garnish with a mint leaf, coconut whipped cream and a sprinkling of cocoa powder.
- Enjoy!
Notes
- You can buy coconut cream or make it from full fat coconut milk. Place a can of coconut milk in the fridge overnight. The cream will separate from the water. The next day, scoop out the thick coconut cream to equal 1/3 cup. You can store the rest of the coconut cream in a container and use otherwise, and then pour out the liquid coconut water and drink it or use it in a smoothie.
- Refrigerator : Chill this chocolate avocado pudding covered in the refrigerator for up to 3 days.
- Freezer : Freezing can change the texture of this pudding, but if you’re okay with risking it, you can transfer the pudding to an airtight container or freezer bag and freeze for up to 2 months. Thaw in the fridge before serving.
