
Vegan Caesar Salad With Crisp Chickpeas
Servings
2-4
Prep Time
25 minutes
Author:
Becky Hughes
Ingredients
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½ small loaf crusty bread, such as sourdough, torn into 1-inch pieces (about 2 cups)
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60 ml extra-virgin olive oil
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1 x 325g jar Organic Chickpeas, drained, rinsed and thoroughly dried
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1 large bunch kale, stems removed and roughly chopped into 1-inch pieces (about 4 cups)
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1 large head romaine lettuce, roughly chopped into 1-inch pieces
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150 grams whole (unroasted) cashews
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1 snack-size (2-by-3-inch) sheet roasted nori, crumbled (optional)
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30 grams nutritional yeast, plus more for serving
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60 ml fresh lemon juice (from 1 to 2 lemons)
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3 garlic cloves
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2 teaspoons brine from a jar of capers
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1 teaspoon Dijon mustard
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1 teaspoon white miso paste
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¾ teaspoon salt
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½ teaspoon freshly ground black pepper
For the Salad
For the Dressing
Directions
Heat the oven to 400 degrees. On a medium baking sheet, toss the bread with 2 tablespoons olive oil; season generously with salt and pepper. On a second baking sheet, toss the chickpeas with remaining 2 tablespoons oil; season generously with salt and pepper. Bake both until chickpeas and croutons are browned and crisp, stirring both halfway through, about 10 minutes for the croutons and 20 minutes for the chickpeas. Set aside.
While the chickpeas and croutons roast, prepare your dressing: To a high-speed blender, add all the dressing ingredients, plus 3/4 teaspoon salt, 1/2 teaspoon pepper and 3/4 cup water; blend until completely smooth, 3 to 4 minutes, scraping down the sides with a rubber spatula every now and again. Set dressing aside. (You should have 1 1/2 cups).
In a large bowl, add the kale and the dressing. Using your hands, massage the kale until slightly softened. Add the lettuce, croutons and half the roasted chickpeas; toss to coat and season to taste with salt and pepper. Sprinkle with additional nutritional yeast. Top with remaining roasted chickpeas; grind black pepper over, and serve immediately.
We've de-Americanised this recipe from Becky Hughes for you + made it more Bold Bean Co friendly. The original for the recipe is here.