Spicy Caesar

No-Hassle Spicy Vegan Caesar

April 19, 2017
Spicy vegan caesar with coconut bacon

I have been making this recipe A LOT lately, both for lunch and dinner. This Caesar is quick and easy, and uses inexpensive ingredients that most people have lying around. The smoky coconut bacon really pushes it over the top flavour-wise and the chickpeas add protein and a satisfying crunch. The Kale is a vegan iron source and the Romaine softens the texture a bit. Of course, if you really like Kale, feel free to ditch the Romaine.

If you want to make it even easier or can’t find fresh coconut in your area, Prana makes toasted coconut chips, which are also delicious. I would recommend the Charleston Barbecue flavour for this salad. They’re about 3.99. I would recommend making your own though, if you have the time, they really add something extra. I didn’t have liquid smoke on hand, but if you have some, add a couple of drops to your coconut seasoning for added smokiness. You can freeze or refrigerate any leftover coconut meat for use in smoothies or other recipes.

If you want to add even more iron to your salad, try throwing on some roasted pumpkin seeds. In the video, you can see I garnished mine with a pumpkin-seed/nutritional yeast blend “Parmesan” (process 1/4 c Nutritional yeast with 1/4 c toasted pumpkin seeds and a tsp of garlic EVOO) and some Daiya Cheese, which I had laying in my fridge.

If you are using the salad as a meal, you can add more protein with additional chickpeas or barbecue tofu strips. I’ll get around to posting my recipe for those soon!

This salad serves 4 as a side or 2 as a light meal.

Coconut bacon
Total Time: 30 min Serves: 2-4



  • 4 cups of Kale
  • 1 head of romaine
  • 1 can of low-sodium chickpeas
  • 1/3 of coconut (you can buy a full coconut or pre-packaged fresh pieces

Coconut Seasoning

  • 1 Tbsp Tamari or Soy Sauce (GF if needed)
  • 2 Tbsp Lemon
  • 1/2 tsp Paprika
  • 1 Tbsp Brown Sugar
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Sriracha or to taste(optional)

Caesar Dressing:

  • 2 Tbsp Lemon Juice
  • 1/2 Avocado
  • 2-3 cloves of Garlic, minced
  • 2.5 Tbsp of Dijon Mustard (or Horseradish Dijon if you’re brave)
  • 1-2 Tbsp Apple Cider Vinegar
  • 1/4 c Nutritional Yeast
  • 2 Tbsp Unsweetened Non-Dairy Milk
  • 1 tsp Sriracha or to taste(optional)
  • Salt and Pepper to taste(optional)


  1. Preheat oven to 400F.
  2. Rinse chickpeas and place onto a baking pan lined with parchment paper. Salt lightly and bake for 20 minutes.
  3. While the Chickpeas are baking, prepare the Coconut Bacon Seasoning by mixing all of the ingredients together in a bowl.
  4. Slice the coconut meat thinly and place in bowl to marinate until the chickpea timer goes off.
  5. While you’re waiting, make the Caesar Dressing, by mixing all the ingredients in a food processor or blender.
  6. Once the timer for the chickpeas has gone off, remove them from the oven and place the Coconut Bacon onto the pan by pushing the chickpeas off to one side. Bake another 10 minutes, stirring the coconut after 5-7 minutes.
  7. Rinse and chop your romaine and kale. Dress the salad with your Caesar Dressing.
  8. Remove chickpeas and Coconut Bacon from the oven and mix into your salad.
  9. Serve and Enjoy!

Tried it? Comment below!

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