Vegan Caesar Salad with Roasted Smoked Chickpeas

Ingredients

For the Salad

• 1 head of romaine lettuce, chopped
• Optional: Sprinkle with vegan or regular parmesan. Add sliced red onion or cucumber for extra crunch

For the Roasted Smoked Chickpeas

• 2 cups cooked chickpeas (or 1 (15 oz) can, drained and rinsed)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp cumin
• ½ tsp salt (or to taste)

For the Creamy Cashew Caesar Dressing

• 1 cup raw cashews
• Juice of 1 lemon
• ½ cup water (or more for desired consistency)
• 3 garlic cloves
• ¼ cup nutritional yeast
• ½ tsp capers
• 1 tsp dijon mustard
• ½ tsp salt (or to taste)

Directions

Roast the Chickpeas:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, cumin, and salt. Spread evenly on a baking tray.
3. Roast for 20 minutes, shaking the tray halfway through.
4. For extra crunch, roast up to 30 minutes.

Make the Dressing:

1. Add all dressing ingredients to a blender. Blend until smooth and creamy.
2. Tip: If you don’t have a high-speed blender, soak the cashews in hot water for 15 minutes, then drain before blending.

Assemble the Salad:

1. Add chopped romaine to a large bowl. Toss with about ½ cup of dressing (or to taste). Top with roasted smoked chickpeas.

Tips/Notes

• Adjust dressing thickness by adding water 1 tablespoon at a time
• Dressing keeps in the fridge for 3–4 days
• Chickpeas: 20 minutes = crispy outside, soft inside, 30 minutes = extra crunchy
• This salad is super versatile—make it your own with extra veggies or toppings

Nutrition Information (Per Serving)

Calories: ~310–320 kcal, Fat: ~14 g, Protein: ~13 g, Carbohydrates: ~35 g