Vegan Caesar Salad

 

Preheat oven to 400°. On a baking sheet, toss cubed bread in olive oil, salt, and pepper. Toss chickpeas on a separate baking sheet in olive oil, salt, and pepper as well. Roast croutons for 15 minutes, or until crunchy, tossing halfway through. Roast chickpeas for 20 minutes, tossing halfway through.

To make the dressing, blend all dressing ingredients until smooth. Make sure to scrape the sides of the blender to thoroughly mix the ingredients.
Mix desired amount of dressing into Fresh ‘n Crisp Farms lettuce. Top with vegan cheese, homemade croutons, and roasted chickpeas. Enjoy!

Salad

  • Small loaf of sourdough bread, cut into 1-inch cubes

  • Olive oil

  • 1 can chickpeas, drained

  • 8 oz Fresh ‘n Crisp Farms lettuce

  • Salt & pepper to taste

  • Vegan parmesan cheese

Vegan Caesar Dressing

  • 1 cup cashews

  • 1/4 cup nutritional yeast

  • 1/4 cup lemon juice

  • 2 tsp caper brine

  • 1 tsp Dijon mustard

  • 3 cloves garlic

  • 3/4 cup water

  • Salt & pepper to taste

Madison Umina