Vegan Hummus Caesar Salad with Simple Arugula Salad

Instructions

1. 1

   Cook the chickpeas

   • Place the dried chickpeas in a large bowl and cover with water. Let them soak overnight, or for at least 8 hours.
   • Drain and rinse the soaked chickpeas. Place them in a pressure cooker with 4 cups of fresh water.
   • Cook on high pressure for 20-25 minutes, or until the chickpeas are very tender. Let the pressure release naturally.
   • Drain the chickpeas, reserving about 1 cup of the cooking liquid (aquafaba). Set aside 1.5 cups of cooked chickpeas for roasting. The rest will be for the hummus.
2. 2

   Make the fresh hummus

   • In a food processor, combine the tahini and 4 tbsp of lemon juice. Process for 1 minute until thick and creamy.
   • Add the cooked chickpeas (not the ones reserved for roasting), minced garlic, 1 tbsp olive oil, cumin powder, and 0.25 tsp salt.
   • Process for 2-3 minutes, scraping down the sides, until very smooth. If it's too thick, add a tablespoon of the reserved aquafaba at a time until it reaches a smooth, scoopable consistency.
3. 3

   Roast the chickpeas and croutons

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
   • In a bowl, toss the bread cubes with 1 tbsp olive oil, 0.25 tsp garlic powder, and a pinch of salt and pepper. Spread on one half of the baking sheet.
   • In another bowl, pat the 1.5 cups of reserved cooked chickpeas very dry. Toss with the remaining 1 tbsp olive oil, paprika, 0.25 tsp garlic powder, and a pinch of salt and pepper.
   • Spread the chickpeas on the other half of the baking sheet in a single layer.
   • Bake for 15-20 minutes, flipping halfway through, until croutons are golden and chickpeas are firm and crispy. Let them cool completely.
4. 4

   Prepare the Caesar dressing

   • In a medium bowl, measure out 3/4 cup of the fresh hummus you made.
   • Whisk in the nutritional yeast, Dijon mustard, and the remaining 2 tbsp of lemon juice until smooth.
   • Slowly whisk in the water or reserved aquafaba, 1 tablespoon at a time, until the dressing reaches a creamy, pourable consistency.
   • Taste and adjust seasoning if needed.
5. 5

   Assemble and serve the salad

   • In a large salad bowl, add the chopped romaine lettuce.
   • Pour about three-quarters of the dressing over the lettuce and toss well to coat every leaf.
   • Add half of the roasted chickpeas and half of the croutons to the bowl and toss gently.
   • Divide the salad among four serving bowls and top with the remaining chickpeas and croutons for extra crunch.
   • Serve immediately to enjoy the best texture.