Plant-Based {Vegan} Caesar Salad Recipe

Todays recipe is for a DELICIOUS caesar salad with crispy garlic chickpea croutons. 😍 PS: Even if you don't like caesar salad, these chickpeas are a MUST. They were TO DIE FOR. Anyway -- Here's the recipe!

Ingredients:

For the Crispy Garlic Chickpea Croutons:

1 (15-ounce) can chickpeas, drained and rinsed

1 teaspoon extra-virgin olive oil

1/2 teaspoon fine grain sea salt

1 teaspoon garlic powder

For the Caesar Dressing (makes about 1 cup):

2/3 cup raw cashews (soaked if you are not using a high speed blender)

1/3 cup water

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

1/2 tablespoon Dijon mustard

1 teaspoon teaspoon garlic powder

1 small garlic clove (you can add another if you like it super potent)

2 tablespoons apple cider vinegar

1 teaspoon onion powder

1/2 teaspoon fine grain sea salt and pepper, or to taste

For the Nut and Seed Parmesan Cheese:

1/3 cup raw cashews

2 tablespoons hulled hemp seeds

1 small garlic clove

1 tablespoon nutritional yeast

1 tablespoon extra-virgin olive oil

1/2 teaspoon garlic powder

fine grain sea salt, to taste

1 large head of green leaf romaine

Directions:

🌱Crispy chickpea croutons: Preheat oven to 400°F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry. Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder and salt. Toss to coat. Roast for 20 minutes at 400°F, then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.

🌱Dressing: Add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.

🌱Parmesan cheese: Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.

🌱Lettuce: Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.

Assemble: Add dressing onto lettuce and toss until fully coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.

Do you plan on trying this recipe?!