Caesar Salad with Smoky Chickpeas
Ingredients:
For the dressing (makes about 3/4 cup or 180 ml):
- 1/2 cup (60 g) raw cashews, soaked*, drained and rinsed
- 2 Tbsp lemon juice (about 1 1/2 fresh lemons)
- 1 Tbsp Dijon mustard
- 1 Tbsp tamari
- 2 Tbsp olive oil
- 2 garlic cloves
- 1 Tbsp nutritional yeast (optional)
- 1 Tbsp balsamic vinegar
- 1/4 cup (60 ml) water
For the Smoky Chickpeas:
- 1 1/2 cups (270 g) cooked chickpeas, or one 15-ounce (425-g) can chickpeas, rinsed and drained well
- 1 Tbsp olive oil
- 1/4 tsp salt
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
For the salad:
- 2 Tbsp raw, shelled pumpkin seeds
- 10 romaine leaves, chopped (about 1 head)
- 2 carrots, chopped
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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To make the dressing: In a high-powered blender, place all ingredients and blend until completely smooth, scraping down the sides periodically if necessary. Set aside.
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To make the Smoky Chickpeas: In a medium pan, place chickpeas, oil, salt, Italian seasoning, garlic powder and paprika, and sauté over medium-high heat for 3–4 minutes, or until the chickpeas are fully coated and warmed through. Remove from heat and let cool in a separate bowl.
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To toast the pumpkin seeds: Place seeds in the same pan you used for the Smoky Chickpeas and heat on medium-high heat for 2–3 minutes until slightly golden. Set aside.
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To assemble the salad: In a large bowl, place romaine, carrots, chickpeas and pumpkin seeds. Add 1/2 cup (120 ml) dressing, and reserve extra 1/4 cup (60 ml) dressing for future use. Toss to combine, and then divide salad evenly into two serving bowls. Enjoy immediately.
Notes:
*Nut soak note: If you have a high-speed blender, you can skip soaking your cashews. If you don’t have a high-speed blender, you can either soak your cashews in water for 4 hours, or you can do a “quick soak” by covering them with water in a pot and bringing it to a boil. Once the water boils, remove them from the heat and let them sit for an hour.
Simplify this recipe: Use bottled, gluten-free vegan Caesar dressing instead of making the dressing, 6 cups (1.4 liters) pre-chopped romaine lettuce instead of chopping your own, and use pre-shredded carrots in place of the chopped carrots.
Storage tip: Leftover dressing will keep in the refrigerator for up to 5 days, or can be frozen for up to 2 months, and the Smoky Chickpeas can be stored in an airtight container in the refrigerator for up to 5 days.
Make it soy-free: Substitute coconut aminos for the tamari.
Make it nut-free: Substitute raw, shelled pumpkin seeds for the raw cashews.
Make it nightshade-free: Replace the smoked paprika with ground cumin.
Nutrition Information Per Serving:
573 calories, 33 g total fat, 5 g saturated fat, 6.6 g polyunsaturated fat, 18.7 g monounsaturated fat, 0 mg cholesterol, 819 mg sodium, 1162 mg potassium, 55.3 g total carbohydrates, 15.7 g fiber, 13.1 g sugar, 20.5 g protein, 12% calcium, 44% iron
