Fresh salad with roasted chickpeas, creamy cashew dressing, and crisp romaine lettuce for a satisfying dairy-free meal.
# Components:
→ Roasted Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon sea salt
06 - 1/4 teaspoon black pepper
→ Cashew Caesar Dressing
07 - 3/4 cup raw cashews, soaked 2-4 hours and drained
08 - 1/3 cup water
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon Dijon mustard
11 - 1 tablespoon capers
12 - 2 teaspoons white miso paste
13 - 2 teaspoons nutritional yeast
14 - 1 clove garlic
15 - 1/4 teaspoon sea salt
16 - 1/4 teaspoon black pepper
→ Salad
17 - 2 medium heads romaine lettuce, chopped
18 - 1/4 cup vegan Parmesan, optional
19 - Freshly ground black pepper to taste
20 - 1 cup cherry tomatoes, halved, optional
21 - Red onion, thinly sliced, optional
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry with a clean towel. In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 20-25 minutes, shaking halfway through, until golden and crisp. Allow to cool slightly.
04 - Combine soaked cashews, water, lemon juice, Dijon mustard, capers, miso, nutritional yeast, garlic, salt, and pepper in a high-speed blender. Blend until smooth and creamy, scraping down sides as needed. Adjust seasoning or thin with additional water as desired.
05 - In a large bowl, toss chopped romaine lettuce with sufficient cashew dressing to coat evenly.
06 - Top dressed greens with roasted chickpeas, vegan Parmesan, and optional vegetables. Finish with additional black pepper.
07 - Serve immediately while chickpeas remain crisp.
