# Components:
→ Chickpea Croutons
01 - 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
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 freshly ground black pepper
→ Salad
07 - 1 large head romaine lettuce, rinsed, dried and chopped
08 - 1/2 cup cherry tomatoes, halved (optional)
09 - 1/4 small red onion, thinly sliced (optional)
→ Vegan Caesar Dressing
10 - 1/2 cup vegan mayonnaise
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon Dijon mustard
13 - 2 teaspoons capers, finely chopped
14 - 2 tablespoons nutritional yeast
15 - 2 cloves garlic, minced
16 - 1 teaspoon soy sauce or tamari
17 - 2 tablespoons olive oil
18 - Sea salt and freshly ground black pepper, to taste
→ Garnish
19 - 2 tablespoons vegan Parmesan, grated (optional)
20 - Freshly cracked black pepper
# Preparation steps:
01 - Preheat the oven to 400°F and position a rack in the center.
02 - Toss the drained, dried chickpeas with olive oil, smoked paprika, garlic powder, sea salt and black pepper until evenly coated.
03 - Spread the chickpeas in a single layer on a rimmed baking sheet and roast for 25 to 30 minutes, shaking the pan halfway through, until crisp and golden. Remove from oven and cool completely to retain crunch.
04 - Whisk together vegan mayonnaise, lemon juice, Dijon mustard, chopped capers, nutritional yeast, minced garlic, soy sauce (or tamari) and olive oil until smooth; season with salt and pepper to taste. Adjust acidity with a touch more lemon if needed.
05 - Place chopped romaine, halved cherry tomatoes and sliced red onion in a large bowl and toss lightly to combine.
06 - Add the dressing to the bowl a little at a time, tossing gently until the leaves are evenly coated but not saturated.
07 - Scatter the cooled roasted chickpea croutons over the dressed greens, sprinkle with vegan Parmesan if using, and finish with freshly cracked black pepper.
08 - Serve immediately to preserve the crispness of the chickpea croutons.
