Vegan Caesar Salad with Crisp Chickpeas
Ingredients
For the Caesar Salad:
- 3 heads romaine lettuce, chopped
- 1 avocado, sliced, optional
- Vegan Almond Parmesan (see note)
For the Chickpea Croutons:
- 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
- 1 tbsp. olive oil
- ¾ tsp. garlic powder
- Generous pinch of sea salt
Instructions
To prepare the oven and baking sheet:
- Pre-heat the oven to 400°F.
- Line a rimmed baking sheet with parchment paper or a silpat.
To prepare the chickpea croutons:
- Place rinsed chickpeas between a clean dish cloth; gently rub to dry, removing any of the loose skins.
- Place chickpeas on the prepared baking sheet, drizzle with oil and toss to coat; sprinkle with garlic powder and salt.
- Arrange chickpeas in a single layer; add garlic cloves (from the dressing); place in the pre-heated oven and bake for 40 – 45 minutes; stirring every 10 minutes or so.
- Remove the garlic if it seems to be getting too baked.
- Once done, remove from the oven; set aside.
To prepare the Caesar dressing:
- Soak the cashews in hot (not boiling) water for 5 minutes; drain.
- In a blender or food processor, add the cashews, water, roasted garlic cloves, capers, worcestershire, dijon, lemon juice, salt and pepper; blend until creamy smooth.
Notes
If capers are not available, no worries, the caesar dressing is just as great without them.
If vegan Worcestershire is not availalbe or looking for a gluten free option, try using a mixture of:
- 2 tsp. coconut amins or tamari
- 1/4 tsp. lemon juice
- 1/4 tsp. cane sugar or pure maple sugar
- Dash of hot sauce