Recipe:Vegan Caesar salad with chickpea croutons

Simple, fast, healthy and dairy-free. Do you eat the vegan Caesar salad for lunch or dinner?

For three people

Ingredients for a vegan caesar salad with chickpea croutons

Base

• A bag of Romaine lettuce
• 1 Avocado
• Almond Parmesan
  

  Chickpea croutons

• 1 Can of chickpeas
• 1 Spoon of olive oil
• Pinch of garlic powder
• A greedy pinch of mineral salt

Caesar dressing

• ¾ Cup of cashew nuts
• ½ Cup of water
• 2 cloves of garlic
• 2 Teaspoons capers
• 2 Teaspoons Dijon mustard
• 1 Teaspoon apple cider vinegar
• A generous pinch of mineral salt and freshly ground pepper

Preparation method

Preheat the oven to 400 degrees and line the baking tray with baking paper.

Chickpea croutons:Rinse the chickpeas and dry them gently between a clean dishcloth. Remove all loose sheets. Place the chickpeas on the baking tray, drizzle with olive oil, garlic powder and salt and toss a few times. Place the garlic cloves of the dressing in between. Bake for 35-40 minutes, tossing everything every ten minutes. Remove the chickpea croutons  from the oven and set them aside for a while.

Caesar Salad Dressing:Soak the cashew nuts in hot water (do not boil) for 5 minutes, then drain. Add the cashews, water, roasted garlic cloves, capers, dijon, lemon juice, salt and pepper to a blender and blend into a creamy sauce.

Place the chopped romaine lettuce in a large mixing bowl, add as much or as little of the dressing as you like and top with the chickpea croutons, avocado and a pinch of almond parmesan. Avocado left? Did you know you can freeze these!

Enjoy your meal!

Also try the Caesar brunch bread recipe.