Vegan Caesar Salad with Crispy Chickpea Croutons

Servings: 4 | 40 minutes | 350 kcal

The Caesar Salad was first created by Italian-American restaurateur Caesar Cardini in 1924 in Tijuana, Mexico. This vegan version pays homage to the original while making it accessible to those following a plant-based diet.

One day, while experimenting with vegan recipes, I realized that chickpeas, when roasted, could provide the same satisfying crunch as croutons. Not only do they add a delightful texture to the salad, but they also pack a healthy dose of protein.

Ingredients

400 grams chickpeas
1 pieces romaine lettuce
2 pieces garlic
2 teaspoons olive oil
2 teaspoons lemon juice
1 teaspoons dijon mustard
1 teaspoons capers

Instructions

Preheat your oven to 425°F (220°C). Drain and rinse the chickpeas, then pat them dry and toss with a teaspoon of olive oil. Spread on a baking sheet and roast for 20-30 minutes until crispy.
While the chickpeas are roasting, prepare the dressing. In a blender, combine the garlic, lemon juice, dijon mustard, capers, and remaining olive oil. Blend until smooth.
Chop the romaine lettuce and place in a large bowl. Once the chickpeas are done, allow them to cool slightly before adding to the salad.
Drizzle the dressing over the salad and toss until well coated. Serve immediately.