Vegan Caesar Pasta Salad
Ingredients
- 8 oz pasta of choice
- 4 cups chopped romaine lettuce
- 1/3 cup finely diced red onion
- 1/2-3/4 cup caesar dressing
Crispy chickpeas
- 1 can chickpeas, drained and rinsed
- 1 tbsp olive oil
Sourdough croutons
- 2 large slices sourdough, cut into 3/4 inch cubes
- 1 tbsp olive oil
- garlic powder
- onion powder
- italian seasoning
- salt and pepper
Preparation
Cook the pasta according to package instructions and let it cool.
Preheat oven to 450F.
Rub chickpeas with a cloth until dry.
Add chickpeas to one side of a baking sheet, drizzle with olive oil, and toss to combine.
Add chopped sourdough to the other side, drizzle with olive oil and seasonings, and toss to coat.
Spread bread pieces and chickpeas so they’re not overlapping.
Bake for 10 minutes and remove the croutons.
Continue cooking chickpeas for another 10 minutes or until crispy.
Let croutons and chickpeas cool.
Add the cooled pasta to a large salad bowl with romaine lettuce, red onion, and Caesar dressing, then toss to combine.
Tips
If making in advance, wait to add croutons and chickpeas to prevent them from getting soggy.
