Description
A delicious vegan twist on the classic Caesar salad, using chickpeas for a protein-packed alternative.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1/4 cup nutritional yeast
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 head romaine lettuce, chopped
- 1/4 cup vegan parmesan (optional)
- Croutons (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss chickpeas with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes until crispy.
- Blend garlic, lemon juice, remaining olive oil, mustard, nutritional yeast, salt, and pepper in a food processor until smooth.
- Toss chopped romaine with dressing until evenly coated.
- Top salad with roasted chickpeas, vegan parmesan, and croutons if desired.
- Serve immediately.
Notes
- For extra creaminess, add 1/4 cup soaked cashews to the dressing.
- Store leftover dressing in an airtight container for up to 3 days.
- Add avocado slices for additional healthy fats.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
