Vegan Caesar Salad

Vegan Caesar Salad Healthy Recipe

4 Servings 20 min Cook

Macros/Serving: 470 Calories
Tags:vegan | salads


15 Oz Chickpeas
1 Tsp Garlic Powder
1/4 Tsp Cayenne Pepper
1/2 Cup Cashew Nuts
1/4 Cup Water
3 Tbsp Olive Oil
1 Tbsp Lemon Juice
1/2 Tbsp Dijon Mustard
1/2 Tsp Garlic Powder
1 Clove Garlic
1 Tsp Vinegar
2 Tbsp, drained Capers
1 Tsp Salt
1/2 Tsp Pepper
1/3 Cup Cashew Nuts
1/2 Cup Organic Hemp Seeds
1 Clove Garlic
1/2 Tbsp Nutritional Yeast
5 Cup, chopped Kale
2 Head Lettuce


Soak cashews in a bowl of water overnight, or for at least a few hours.

Drain and rinse.

To make the roast chickpea croutons: Preheat oven to 400°F.

Drain and rinse chickpeas.

Place chickpeas in a tea towel and rub dry (it's okay if some skins fall off).

Place onto large rimmed baking sheet.

Drizzle 1 tsp oil and roll around to coat.

Sprinkle on the 1/2 tsp garlic powder, 1/2 tsp salt, and optional 1/4 tsp cayenne.

Toss to coat.

Roast for 20 minutes at 400°F, then gently roll the chickpeas around in the baking sheet.

Roast for another 10 to 20 minutes, until lightly golden.

They will firm up as they cool.

Prepare the dressing: Add 1/2 cup soaked cashews, 1/4 cup water, 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tbsp Dijon mustard, 1/2 teaspoon garlic powder, 1 small garlic clove, vinegar, capers, and pepper into a high-speed blender, and blend on high until the dressing is super smooth.

Add a touch more water if needed.

Add salt to taste and adjust other seasonings, if desired.

Set aside.

Prepare the faux Parmesan cheese: Add 1/3 cup soaked cashews and 1 clove garlic into a mini food processor and process until finely chopped.

Now add in 2 tbsp hulled hemp seeds, 1 tbsp nutritional yeast, 1 tbsp extra-virgin olive oil, 1/2 tsp garlic powder and pulse until the mixture is combined.

Salt to taste.

Prepare the lettuce: Remove the kale stems and then finely chop the leaves.

Wash and dry.

Place into extra large bowl.

Chop up the romaine into bite-sized pieces.

Rinse and dry.

Place into bowl along with kale.

You should have roughly 5 cups chopped kale and 10 cups chopped romaine.

To assemble: add dressing onto lettuce and toss until fully coated.

Season with a pinch of salt and mix again.

Now sprinkle on the roasted chickpeas and the faux cheese.

Serve immediately.

Tip: dressing thickens when chilled, so leave it at room temperature to soften before using.