Name: Vegan Caesar Salad with Roasted Chickpea Croutons
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 1 large head of romaine lettuce (or 1 small head of romaine and 1 bunch of Lactino kale); 1 container (13.4 ounce) or can of chickpeas; 1 tablespoon extra virgin olive oil; 1/2 teaspoon sea salt; 1/2 teaspoon garlic powder; 1/4 teaspoon of cayenne pepper; 3/4 cup raw cashews, covered & soaked in water overnight; 1/2 cup water; 1/2 lemon juiced (approximately 1 1/2 tablespoons); 1/2 tablespoon Dijon mustard; 2 tablespoons of extra virgin olive oil; 2 garlic cloves; 2 teaspoons capers; 1 tablespoon Worcestershire sauce; 1/2 teaspoon sea salt & pepper, or to taste; 1/3 cup raw cashews; 2 tablespoons of sunflower seeds; 1 garlic clove; 1 tablespoons of nutritional yeast; 1 tablespoon extra virgin olive oil; 1/2 tablespoon garlic powder; sea salt to taste

Description

Vegan Caesar Salad with Roasted Chickpea Croutons is a flavorful blend of nuts, beans and spices placed over romaine lettuce or a blend of greens.

Ingredients

Scale

1 large head of romaine lettuce (or 1 small head of romaine and 1 bunch of Lactino kale)

Roasted Chickpea Croutons:

1 container (13.4 ounce) or can of chickpeas

1 tablespoon extra virgin olive oil

1/2 teaspoon sea salt

1/2 teaspoon garlic powder

1/4 teaspoon of cayenne pepper

Caesar Dressing:

3/4 cup raw cashews, covered & soaked in water overnight

1/2 cup water

1/2 lemon juiced (approximately 1 1/2 tablespoons)

1/2 tablespoon Dijon mustard

2 tablespoons of extra virgin olive oil

2 garlic cloves

2 teaspoons capers

1 tablespoon Worcestershire sauce

1/2 teaspoon sea salt & pepper, or to taste

Nutty Parmesan Cheese:

1/3 cup raw cashews

2 tablespoons of sunflower seeds

1 garlic clove

1 tablespoons of nutritional yeast

1 tablespoon extra virgin olive oil

1/2 tablespoon garlic powder

sea salt to taste

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Instructions

Place cashews (for dressing) in a bowl or measuring cup and soak in water overnight. Drain & rinse.
Lettuce: Break each leaf apart by hand (or cut) into bite size pieces, setting a few whole leaves aside for plating purposes. Clean in a salad spinner or bowl of water. Dry thoroughly.
Croutons: Preheat oven to 400°. Drain & rinse chickpeas. Place in a clean towel to dry. Remove the chickpeas from the towel and place on a parchment lined baking sheet. Pour olive oil over the chickpeas and move them around gently so they are coated evenly. Sprinkle the seasonings over the chickpeas and shift around again (I find it easiest to just rotate them around with my hands). Roast for approximately 30 minutes, until crispy golden brown, rotating after 15 minutes with a spoon or spatula.
Dressing: Drain & rinse the cashews. Place all of the ingredients in a high speed blender and process until smooth & creamy. Add more water if necessary. You can also add nutritional yeast if you desire.
Nutty Cheese: Place cashews & garlic in a food processor and blend until fully chopped. Add the remaining ingredients (except oil) and pulse until blended well. Add the oil and pulse a few more times.
Plate greens (or in a large bowl). Top with chickpea croutons, nutty parmesan cheese and a drizzle of the vegan caesar dressing.

Keywords: vegan caesar salad dressing, roasted chickpea croutons, nutritional yeast recipe