Vegan Caesar Salad with Roasted Chickpeas
Ingredients
Crunchy roasted chickpeas
- 2 cups cooked chickpeas
- 3 tbsp olive oil
- 1/4 tsp sea salt
- pinch pepper
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 pepper
Salad components
- 1 head romaine lettuce (1.5 lb/680 g), chopped
- 1 batch Vegan Caesar Dressing
- 1/3 cup vegan parmesan cheese (optional)
Preparation
Pre-heat oven to 400F/200C and 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, then pour onto the baking sheet and roast until crunchy and golden, about 30 to 35 minutes.
Stir the chickpeas after 20 minutes for an even bake and let them cool.
Whisk together the tahini, water, lemon juice, dijon mustard, sea salt, garlic and pepper.
Optionally add splashes of water, one tablespoon at a time, to thin the dressing if desired.
In a large mixing bowl, add the romaine lettuce and pour in one batch of the Vegan Caesar Dressing, then toss to combine.
Sprinkle with vegan parmesan cheese if using and toss again.
Transfer the salad to a serving bowl and sprinkle with the crunchy roasted chickpeas.
