Vegan Chickpea Caesar Salad with Light Beetroot Salad

Instructions

1. 1

   Prepare and bake the croutons

   • Preheat your oven to 400°F (200°C).
   • In a bowl, toss the bread cubes with 1 tbsp olive oil, dried oregano, and 0.25 tsp salt.
   • Spread the cubes in a single layer on a baking sheet.
   • Bake for 10-12 minutes, flipping halfway through, until golden brown and crisp. Set aside to cool.
2. 2

   Roast the chickpeas

   • On another baking sheet, toss the well-dried chickpeas with 1 tbsp olive oil, paprika, garlic powder, 0.25 tsp salt, and 0.25 tsp pepper.
   • Spread them in a single layer.
   • Bake for 18-20 minutes, shaking the pan halfway through, until they are crispy and slightly browned.
   • Let them cool on the pan to crisp up further.
3. 3

   Make the vegan Caesar dressing

   • While the croutons and chickpeas bake, drain the soaked cashews and add them to a high-speed blender.
   • Add the water, nutritional yeast, lemon juice, capers, Dijon mustard, garlic cloves, 0.25 tsp salt, and 0.25 tsp black pepper.
   • Blend on high for 1-2 minutes until the dressing is completely smooth and creamy.
   • If it's too thick, add another tablespoon of water at a time to reach your desired consistency.
4. 4

   Assemble the salad

   • In a large salad bowl, add the chopped romaine lettuce.
   • Pour about half of the dressing over the lettuce and toss well to coat every leaf.
   • Add the roasted chickpeas and homemade croutons to the bowl.
   • Drizzle with a little more dressing and toss gently to combine.
   • Serve immediately with extra black pepper on top if desired.