Vegan Caesar Salad

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Garlic powder

  Spices

  2 tsp or 6g

• Salt

  Table

  1 tsp or 6g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Cashew nuts

  Nuts, raw

  ½ cup or 69g

• Water

  Plain, clean water

  4 tbsp or 59g

• Lemon juice

  Raw

  1 tbsp or 15g

• Dijon mustard

  Grey poupon

  1 ½ tsp or 8g

• Garlic

  Raw

  2 clove or 6g

• Vinegar

  Cider

  1 tsp or 5g

• Capers

  Canned

  2 tbsp, drained or 18g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cashew nuts

  Nuts, raw

  ⅓ cup or 46g

• Seeds, hemp seed, hulled

  2 tbsp or 20g

• Nutritional Yeast

  Vegan - Whole Foods Market

  1 tbsp or 8g

• Kale

  Raw

  4 cup, chopped or 268g

• Lettuce

  Romaine or cos, raw

  8 cup shredded or 376g

Directions

1. Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.
2. Preheat oven to 400°F.
3. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry.
4. Place chickpeas onto a large rimmed baking sheet. Sprinkle half of the garlic powder, half of the salt, and cayenne. Drizzle one-fourth of the olive oil and toss to coat thoroughly.
5. Roast chickpeas for 20 minutes at 400°F, toss, then roast for another 10 to 20 minutes until lightly golden.
6. To prepare the dressing, add cup soaked cashews, water, two-thirds of the remaining olive oil, lemon juice, Dijon mustard, half of the remaining garlic powder, half of the garlic, vinegar, capers, remaining salt and pepper into a high-speed blender, and blend on high until the dressing is super smooth. Add a touch more water if needed, adjust seasonings to taste, and set aside.
7. To prepare the faux parmesan cheese, add soaked cashews and remaining garlic into a mini food processor and process until finely chopped. Add hulled hemp seeds, nutritional yeast, remaining olive oil, remaining garlic powder and pulse until the mixture is combined. Add salt to taste.
8. Remove the kale stems and then finely chop the leaves. Chop the romaine into bite-sized pieces. Combine in a large bowl.
9. Add dressing onto kale and lettuce and toss until fully coated. Season with a pinch of salt and mix again. Top with the roasted chickpeas, faux parmesan cheese, and serve immediately.

Similar Foods

• Quick & Easy Vegan Caesar Salad
• Salmon Caesar Salad
• Caesar Potato Salad
• Caesar Pasta Salad
• Kale Caesar Salad
• Chicken Caesar Salad