3/4 cup water more or less depending on how thick you want it
For the chickpea croutons, preheat the oven to 425 degrees F. Make sure to fully dry the chickpeas with paper towel to achieve desired crispiness. Season with salt + pepper. Bake them for 15 minutes until golden brown. Set aside.
For the dressing – boil sunflower seeds for 10 minutes until soft, then drain and add to blender. Add the rest of the dressing ingredients to high speed blender and blend until completely smooth.
Pour as much or as little dressing over the greens as you’d like. Top with chickpea croutons and sprinkle on vegan parmesan.
Serve and enjoy!
you can make this recipe vegetarian by using dairy parmesan cheese but I recommend trying the vegan parm.
I like my dressings a little runny so I added over 1c. of water when blending.
sub croutons if chickpeas aren’t your thing.
I added fresh (uncooked) asparagus to give an added crunch and flavor. To my surprise, raw asparagus is quite delicious in a salad!
store extra dressing in the fridge up to a week. I only cook for two people so there were plenty of leftovers.