Vegan Caesar Salad With Crispy Chickpeas Food

VEGAN CAESAR SALAD WITH CRISPY CHICKPEAS

Steps:

• 1. Preheat the oven to 425 degrees.
• 2. In a blender or food processor, combine the cashews, olive oil, lemon juice, balsamic vinegar, garlic powder, salt, and water.
• 3. Blend for 30 seconds then scrape down the sides and continue to blend.
• 4. Add more water if needed. Add salt to taste.
• 5. In a large bowl, toss the chickpeas with the remaining olive oil, garlic powder, onion powder, and salt.
• 6. Spread onto a baking sheet in a single layer.
• 7. Bake for 15 minutes then stir them on the baking tray and continue to bake for 10-15 minutes or until browned and crispy.
• 8. Remove from the oven and let cool for 5 minutes.
• 9. Place the lettuce in a large bowl and drizzle with dressing.
• 10.Toss with crispy chickpeas and serve!

VEGAN CAESAR SALAD WITH CRISP CHICKPEAS

Steps:

• 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 kosher 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.