Vegan Kale Caesar Salad with Chickpea Croutons

 

Yield: 4 servings

Ingredients:  

  • FOR THE DRESSING:

  • 1 cup raw cashews, soaked overnight in 1½ cups water

  • 3 cloves garlic, minced

  • 2 Tbsp. extra virgin olive oil

  • 2 Tbsp. Dijon mustard

  • 1 Tbsp. nutritional yeast

  • 1 Tbsp. lemon juice

  • 1 tsp. salt

  • 2 tsp. black pepper

  • FOR THE CHICKPEA “CROUTONS”:

  • 15 oz. chickpeas, rinsed and drained

  • 1 Tbsp. extra virgin olive oil

  • 1 tsp. onion powder

  • 1 tsp. garlic powder

  • 1 tsp. salt

  • FOR THE SALAD

  • 4 cups romaine lettuce, chopped

  • 2 cups baby kale

  • 2 avocado, diced

Instructions:

  1. Make dressing: Drain the cashews and combine in a blender with garlic, olive oil, Dijon mustard, nutritional yeast, lemon juice, salt and pepper. Blend until smooth. Add more water to thin if needed.

  2. Make the croutons: Place the chickpeas, olive oil, onion powder, garlic powder, and salt in a bowl. Mix and spread out on a baking sheet. Bake at 350°F for 20 minutes. Chickpeas will start to dry out and become crunchy.

  3. Make the salad: Mix the romaine and baby kale in a large bowl. Top with avocado. Drizzle dressing on top or serve on the side. Place chickpea croutons on top.

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SaladsChelsea BarringerFresh StartComment