Vegan Caesar Salad

Prep Time
15min.

Cooking Time
10min.

Yields
6-8 servings

Ingredients

• 2 heads chopped romaine lettuce
• 4 cups chopped kale
• 1 15 oz can chickpeas
• vegan parmesan cheese

Caesar Dressing

• 1 cup raw sunflower seeds
• 2 lemons juiced
• 1 tsp garlic powder
• 3 tsp capers
• 2 tsp whole grain dijon mustard
• 1/2 tsp pink salt
• 3/4 cup water more or less depending on how thick you want it

Directions

• 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!

Notes

• 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.