Fresh romaine lettuce from my little hippy garden seemed worthy of ceasar salad. I made this simple vegan ceasar dressing from a "Loving It Vegan" recipe, then topped it with roasted chickpeas and Violife vegan parmesan cheese. So good.
INGREDIENTS
1/2 cup Vegan Mayonnaise
2 Tbsp Nutritional Yeast
2 Tbsp Lemon Juice
1 Tbsp Soy Sauce/Tamari/Bragg's
1 Tbsp Dijon Mustard
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Maple Syrup
2 tsp Capers
1 tsp Crushed Garlic
1/4 tsp White Vinegar
1/2 tsp black pepper
CHICKPEA CROUTONS
1 can chickpeas, rinsed & dried
2 tsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/4 tsp salt or to taste
1/4 tsp pepper
DIRECTIONS
1. Combine chickpeas with olive oil and spices. Roast in oven 400°F for 25 to 30 minutes. Or airfry 10 to 12 minutes @ 400°F.
2. Blend ceasar dressing ingredients together, then refrigerate until ready to use.
3. Tear or chop romaine lettuce into bite-sized pieces. Toss with as much ceasar dressing as you like to coat leaves.
4. Plate salad then sprinkle with chickpea croutons and vegan parmesan.
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