Vegan Caesar Salad with Crispy Chickpeas

Our vegan spin on this classic salad is delicious, wholesome, and versatile. The dressing works equally well with chopped raw kale, a sturdy lettuce like Romaine or a combination of both. It also has enough body to work as a dip and can be served with a variety of crudité for a social gathering. This recipe yields 2 cups, enough for a few salads or veggies and dip for a crowd. It will keep in the refrigerator for at least one week. In the Spirit Rock kitchen, we like to offer this salad with crispy chickpeas instead of croutons for a nutritious bite of flavor.

Caesar Dressing

Ingredients:   

• 1 cup cashews (soaked)
• ½ cup olive oil
• ½ cup lemon juice
• ¼ cup nutritional yeast
• 2 Tablespoons capers
• 1 Tablespoon Dijon mustard
• 2 garlic cloves
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 bunch kale, washed, stripped of hard stems and chopped into bite-sized pieces

Directions:

1. Soak 1 cup of cashews in warm water for one hour and drain.
2. Add all ingredients to blender and process until smooth.
3. Toss the kale or lettuce with ¼ to ½ of the dressing, depending on taste.
4. Top with crispy chickpeas.

Crispy Chickpeas

Ingredients:   

• 1 can (14 oz.) chickpeas, drained and blotted dry
• 2 Tablespoons olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoon salt

Directions:

1. Combine all ingredients in a bowl.
2. Transfer to a parchment-lined baking sheet, and cook for 20 minutes at 400 degrees.
3. Allow to cool and serve atop Caesar salad or on their own as a snack.