Vegan Caesar Salad with Roasted Chickpeas and Sweet Potatoes
Ingredients
Dressing
- 1 cup cashews
- 1 1/4 cup water
- 2 tbsp lemon juice
- 2 tbsp capers
- 2 tbsp water from capers jar
- 2 tbsp Dijon mustard
- 2 tbsp vegan mayo
- 2 garlic cloves
- 2 tbsp nutritional yeast
- sprinkle of salt and pepper
Sweet potatoes
- 2 large sweet potatoes
- 2 tbsp olive oil
- salt
- pepper
Chickpeas
- 1 can chickpeas
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cayenne
- salt
- pepper
Salad additions
- avocado
Preparation
Soak the cashews for at least an hour.
Drain the cashews and add them to a blender with the remaining dressing ingredients.
Cut the sweet potatoes into cubes and coat them with 2 tablespoons olive oil, salt, and pepper.
Bake the sweet potatoes at 425°F for 30 minutes.
Drain and pat dry the chickpeas.
Coat the chickpeas with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon cayenne, salt, and pepper.
Bake the chickpeas at 425°F for 15 minutes.
Assemble the salad by combining greens with the dressing, avocado, roasted sweet potatoes, and chickpeas.
Notes
The dressing is creamy and not too complicated to make.
Caesar dressing can be enjoyed year-round and is not seasonal.
