Crispy Chickpea Caesar-Style Salad with Cashew-Nooch Parm & Creamy Dressing
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1 head romaine lettuce, roughly chopped
1 handful of oil-free sun-dried tomatoes, roughly chopped
̈7 oz cooked chickpeas, drained and rinsed
1⁄2 tsp garlic powder 1⁄2 tsp Italian herb blend Salt, to taste
1 tbsp tahini 1 tbsp lemon juice 2 tbsp water 1 tsp agave syrup 1 tbsp nutritional yeast 1⁄2 tsp crushed garlic or garlic powder 1⁄2 tsp onion powder Salt & pepper, to taste
Cashew & Nooch Parm
1⁄2 cup raw cashew nuts 1 tbsp nutritional yeast 1⁄2 tsp garlic powder Salt, to taste
Pat dry chickpeas and toss with the seasoning and salt, air-fry for 15-20 minutes at 400°F (shaking basket halfway) and let cool to become crispy. Alternatively, bake in the oven for 35-40 minutes. (Some of the seasoning will come off during air-frying/baking; you can sprinkle it on top of the salad when serving.)
Whisk together dressing ingredients until smooth and creamy; adjust with more/less water and tahini if too thick or too runny.
Place ingredients for the cashew parmesan in a food processor and pulse into a fine meal.
Place romaine lettuce and sun-dried tomatoes in a large bowl and top with crispy chickpeas, dressing and cashew parmesan.
Note: Another vegan take on the classic Caesar salad, this one is gluten-free and oil-free. It’s a good base for any salad, and you can of course add to it.