Vegan Caesar Salad

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Garlic powder

  Spices

  2 tsp or 6g

• Salt

  Table

  1 tsp or 6g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Cashew nuts

  Nuts, raw

  8 tbsp or 69g

• Water

  Plain, clean water

  4 tbsp or 59g

• Lemon juice

  Raw

  1 tbsp or 15g

• Dijon mustard

  Grey poupon

  1 ½ tsp or 8g

• Garlic

  Raw

  2 clove or 6g

• Vinegar

  Cider

  1 tsp or 5g

• Capers

  Canned

  2 tbsp, drained or 18g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cashew nuts

  Nuts, raw

  ⅓ cup or 46g

• Seeds, hemp seed, hulled

  2 tbsp or 20g

• Nutritional Yeast

  Vegan - Whole Foods Market

  1 tbsp or 8g

• Kale

  Raw

  4 cup, chopped or 268g

• Lettuce

  Romaine or cos, raw

  8 cup shredded or 376g

Directions

1. Soak all of the cashews in a bowl of water overnight or for at least a few hours. Drain and rinse before use.
2. Preheat the oven to 400°F.
3. Drain and rinse the chickpeas. Place them in a tea towel and rub dry.
4. Place chickpeas onto a large rimmed baking sheet. Sprinkle with half of the garlic powder, half of the salt, and cayenne. Drizzle with one-fourth of the olive oil and toss to coat thoroughly.
5. Roast chickpeas for 20 minutes at 400°F, toss, then roast for another 10 to 20 minutes until lightly golden.
6. Add soaked cashews for dressing, water, two-thirds of the remaining olive oil, lemon juice, Dijon mustard, half of the remaining garlic powder, half of the garlic, vinegar, capers, remaining salt, and pepper into a high-speed blender, and blend until smooth. Add more water if needed and adjust seasonings to taste.
7. To prepare the faux parmesan cheese, add remaining soaked cashews and remaining garlic into a mini food processor and process until finely chopped. Add hulled hemp seeds, nutritional yeast, remaining olive oil, remaining garlic powder, and pulse until combined. Add salt to taste.
8. Remove the kale stems and finely chop the leaves. Chop the romaine into bite-sized pieces. Combine in a large bowl.
9. Add dressing onto kale and lettuce and toss until fully coated. Season with a pinch of salt and mix again. Top with the roasted chickpeas, faux parmesan cheese, and serve immediately.