/gheeː peaː teaː/
Servings: 4 | 30 minutes | 450 kcal
The Caesar Salad was first invented by Caesar Cardini, an Italian immigrant in the US. The vegan version with chickpeas and cashew parmesan is a modern twist to cater to the increasing popularity of plant-based diets.
I once served this salad at a dinner party where half the guests were vegan, and the other half were hardcore meat-lovers. By the end of the night, everyone was asking for the recipe, proving yet again that delicious food knows no boundaries.
Ingredients
- 400 grams chickpeas
- 2 pieces romaine lettuce
- 1 cups cashews
- 2 pieces garlic cloves
- 3 teaspoons lemon juice
- 2 teaspoons olive oil
Instructions
- Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then toss them with a bit of olive oil and salt. Spread the chickpeas on a baking sheet and bake for 20-30 minutes until crispy.
- While the chickpeas are baking, prepare the lettuce by washing and chopping it into bite-size pieces.
- In a blender or food processor, combine the cashews, garlic cloves, lemon juice, olive oil, and a pinch of salt to make the cashew Parmesan. Blend until you get a crumbly texture similar to grated Parmesan cheese.
- Assemble the salad by tossing the chopped lettuce with the crispy chickpeas and cashew Parmesan. Drizzle with your favorite vegan Caesar dressing, toss again, and serve immediately.