Crunchy Chickpea Caesar Salad w/ Vegan Parmesan

It’s like Olive Garden, but better.

This creamy, crunchy, nutrient filled salad will become your new lunch go-to. Super easy to make in under 15 minutes, you’ll get all the flavor you’re looking for in a Caesar salad plus, the nutritious powers of plants!

This totally vegan recipe is also gluten-free and packed with plant protein!

The dressing can be stored in the fridge for 4 days and also tastes great over pasta so feel free to use leftovers in a simple pasta recipe with some sun dried tomatoes and basil.

Recipe:

2 servings

Ingredients:

• 1 can of chickpeas, drained and rinsed

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp salt

For the quinoa:

• 1/4 cup quinoa, cooked

For the dressing:

• 1/2 cup of cashews, soaked

• 1/2 cup water

• 2 tbsp lemon juice

• 1 tbsp capers

• 1 tbsp nutritional yeast

• 1 tsp Dijon mustard

• 1/2 tsp garlic powder

• 1/4 tsp salt

For the salad

• 4 handfuls of romaine lettuce/ or any green like arugula

For the Parmesan:

• 1/2 cup cashews raw

• 2 tbsp nutritional yeast

• 1 tsp salt

Instructions:

1. Preheat the oven 180C/360F

2. Drain and rinse the chickpeas, then add to an oven tray lined with parchment paper. Cover with garlic, onion powder and salt, stir to combine.

3. Roast the chickpeas in the oven for 20 minutes or until golden. You can also air fry the chickpeas if you have one! Leave them to cool before adding to the salad to avoid lettuce wilting.

4. Cook the quinoa according to the packaging, then let it cool. Pulse all of the Parmesan ingredients in a blender about 5-6 times, do not blend until smooth to keep some “Parmesan” texture.

5. Quick soak the cashews in filtered water for 10 minutes and then drain.

6. Add all dressing ingredients to a blender and blend until completely smooth. Transfer to a jar and keep in the fridge while you prepare the rest of the salad.

7. Roughly chop the romaine lettuce, add to a bowl with quinoa, chickpeas, sprinkle of Parmesan, and lots of sauce! Enjoy!