Ingredients:
**For the Roasted Chickpeas:**
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
– Salt and pepper to taste
**For the Caesar Dressing:**
– 1/2 cup raw cashews, soaked in water for at least 4 hours or overnight
– 1/4 cup water
– 3 tablespoons lemon juice
– 2 tablespoons nutritional yeast
– 1 tablespoon Dijon mustard
– 1 clove garlic
– 1/2 teaspoon capers (optional, for added flavor)
– Salt and pepper to taste
**For the Salad:**
– 1 large head of romaine lettuce, chopped
– 1 cup cherry tomatoes, halved
– 1/4 cup sunflower seeds
– 1/4 cup vegan Parmesan cheese (optional, for garnish)
**For the Croutons:**
– Whole grain bread, cut into cubes (about 1-2 slices)
– 1 tablespoon olive oil
– 1/2 teaspoon garlic powder
– 1/2 teaspoon dried oregano
Instructions:
- **Prepare the Roasted Chickpeas:**
– Preheat your oven to 400°F (200°C).
– Spread the drained and rinsed chickpeas on a clean kitchen towel and pat them dry.
– Transfer the chickpeas to a baking sheet. Drizzle with olive oil and season with smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Toss to coat evenly.
– Roast in the preheated oven for 25-30 minutes, shaking the pan halfway through, until the chickpeas are golden brown and crispy. Remove from the oven and let cool.
- **Prepare the Caesar Dressing:**
– Drain the soaked cashews and add them to a blender or food processor.
– Add water, lemon juice, nutritional yeast, Dijon mustard, garlic, capers (if using), salt, and pepper.
– Blend until smooth and creamy. If the dressing is too thick, add more water, one tablespoon at a time, until desired consistency is reached.
- **Prepare the Croutons:**
– In a mixing bowl, toss the bread cubes with olive oil, garlic powder, and dried oregano until well coated.
– Spread the bread cubes on a baking sheet and toast in the preheated oven (alongside the chickpeas) for 10-15 minutes, or until golden and crispy. Stir halfway through for even toasting.
- **Assemble the Salad:**
– In a large salad bowl, combine the chopped romaine lettuce and cherry tomatoes.
– Drizzle with the prepared Caesar dressing and toss to coat the vegetables evenly.
- **Add Toppings:**
– Top the salad with the roasted chickpeas, sunflower seeds, and vegan Parmesan cheese (if using).
- **Garnish and Serve:**
– Sprinkle with additional sunflower seeds if desired.
– Serve immediately with the freshly toasted croutons.
### Tips for Variation:
– **Add More Veggies:** Feel free to add more vegetables like sliced cucumbers, shredded carrots, or red bell peppers for extra color and nutrition.
– **Protein Boost:** Add a serving of grilled tofu or tempeh on top for an extra protein boost.
– **Storage:** Store leftover roasted chickpeas in an airtight container to keep them crispy. Keep dressing and salad components separate for best storage.
### Nutritional Highlights:
– **Chickpeas:** Provide plant-based protein and fiber.
– **Romaine Lettuce:** Offers a good source of vitamins A and K.
– **Sunflower Seeds:** Rich in healthy fats, protein, and essential minerals.
– **Cashew Dressing:** Creamy and rich without dairy.
Enjoy your Crunchy Chickpea Caesar Salad—a delicious, nutritious, and entirely plant-based twist on the classic Caesar salad!