Vegan Crunchy Chickpea Caesar Salad
Ingredients
Crunchy Roasted Chickpeas (Croutons)
- 2 cups cooked chickpeas
- 3 tbsp olive oil
- 1/4 tsp sea salt
- Pinch of pepper
Caesar Salad
- 1 head romaine lettuce (1.5 lb/680 g), chopped
- 1 batch Vegan Caesar Dressing (recipe below)
- 1/3 cup vegan parmesan cheese (optional)
Caesar Dressing
- 1/3 cup tahini
- 1/4 cup water
- 3 tbsp lemon juice
- 2 tsp dijon mustard
- 1/8 tsp fine sea salt
- 1 clove garlic, diced
- Pinch of pepper
Preparation
Pre-heat oven to 400F/200C. Line a baking sheet with parchment paper.
Pat the chickpeas very dry and toss into a medium bowl with the olive oil, sea salt, and pepper. Toss to combine.
Pour the seasoned chickpeas onto the baking sheet and roast until crunchy and golden, 30 to 35 minutes. Stir after 20 minutes for even baking. Let cool.
Whisk together tahini, water, lemon juice, dijon mustard, sea salt, garlic, and pepper. Optionally, add splashes of water (1 tbsp at a time) to thin if desired.
In a large mixing bowl, add the romaine lettuce and pour in 1 batch of the Vegan Caesar Dressing. Toss to combine.
Sprinkle with vegan parmesan cheese (optional) and toss again.
Transfer the salad to a serving bowl and sprinkle with the crunchy roasted chickpeas.
