Vegan Caesar Salad With Crisp Chickpeas Recipes
VEGAN CAESAR SALAD WITH CRISPY CHICKPEAS
This vegan Caesar salad is a delicious mix of crunchy chickpeas and creamy dressing. It's hearty enough for a main dish but it also pairs well with your favorite pasta!
Provided by Liz Thomson
Categories Salad
Time 50m
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 425 degrees.
- 2. In a blender or food processor, combine the cashews, olive oil, lemon juice, balsamic vinegar, garlic powder, salt, and water.
- 3. Blend for 30 seconds then scrape down the sides and continue to blend.
- 4. Add more water if needed. Add salt to taste.
- 5. In a large bowl, toss the chickpeas with the remaining olive oil, garlic powder, onion powder, and salt.
- 6. Spread onto a baking sheet in a single layer.
- 7. Bake for 15 minutes then stir them on the baking tray and continue to bake for 10-15 minutes or until browned and crispy.
- 8. Remove from the oven and let cool for 5 minutes.
- 9. Place the lettuce in a large bowl and drizzle with dressing.
- 10.Toss with crispy chickpeas and serve!
Nutrition Facts : ServingSize 1 salads, Calories 623 calories, Sugar 3.2 g, Sodium 1474 mg, Fat 47.1 g, SaturatedFat 7 g, TransFat 0 g, Carbohydrate 41.4 g, Fiber 11.5 g, Protein 16.5 g, Cholesterol 0 mg
VEGAN CAESAR SALAD WITH CRISP CHICKPEAS
There are many ways to mimic the rich, creamy texture of emulsified, egg-based Caesar dressing: Tofu, vegan mayonnaise, aquafaba whipped with oil, the list goes on. Blended raw cashews prove themselves the best base in this version, which is fortified with garlic, mustard, miso paste and caper brine to achieve the tangy-salty-punchy balance found in the real deal. Crisp chickpeas and hand-torn croutons add a crunchiness that plays well with the velvety dressing.
Provided by Becky Hughes
Categories brunch, easy, lunch, quick, weeknight, salads and dressings, main course, side dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 400 degrees. On a medium baking sheet, toss the bread with 2 tablespoons olive oil; season generously with salt and pepper. On a second baking sheet, toss the chickpeas with remaining 2 tablespoons oil; season generously with salt and pepper. Bake both until chickpeas and croutons are browned and crisp, stirring both halfway through, about 10 minutes for the croutons and 20 minutes for the chickpeas. Set aside.
- While the chickpeas and croutons roast, prepare your dressing: To a high-speed blender, add all the dressing ingredients, plus 3/4 teaspoon kosher salt, 1/2 teaspoon pepper and 3/4 cup water; blend until completely smooth, 3 to 4 minutes, scraping down the sides with a rubber spatula every now and again. Set dressing aside. (You should have 1 1/2 cups).
- In a large bowl, add the kale and the dressing. Using your hands, massage the kale until slightly softened. Add the lettuce, croutons and half the roasted chickpeas; toss to coat and season to taste with salt and pepper. Sprinkle with additional nutritional yeast. Top with remaining roasted chickpeas; grind black pepper over, and serve immediately.
VEGAN CAESAR SALAD RECIPE
Vegan Caesar salad made with chickpeas, croutons, and a homemade creamy Caesar dressing!
Provided by Karissa Besaw
Categories Salad
Time 25m
Number Of Ingredients 11
Steps:
- Spiced chickpeas: Add oil and chickpeas to a skillet. Mix in salt, garlic powder, parsley, and pepper. Heat on medium until warm and browned, about 5 minutes.
- Vegan Parmesan: Blend together cashews and nutritional yeast until it becomes the texture of traditional parmesan cheese. A spice grinder is perfect for this, but a regular blender or food processor will also work.
- In a bowl, toss the chickpeas, vegan parmesan, and romaine lettuce with the croutons and the amount of salad dressing you prefer. Add more vegan parmesan on top if you wish! This recipe makes 2 big salads or about 4 if served as a side salad.
Nutrition Facts : Calories 183 kcal, Carbohydrate 17 g, Protein 8 g, Fat 10 g, SaturatedFat 2 g, Sodium 302 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
VEGAN CAESAR SALAD WITH CRISPY CHICKPEAS
Provided by Becky Hughes
Time 25m
Yield 2-4
Number Of Ingredients 15
Steps:
- Heat the oven to 400 degrees. On a medium baking sheet, toss the bread with 2 tablespoons olive oil; season generously with salt and pepper. On a second baking sheet, toss the chickpeas with remaining 2 tablespoons oil; season generously with salt and pepper. Bake both until chickpeas and croutons are browned and crisp, stirring both halfway through, about 10 minutes for the croutons and 20 minutes for the chickpeas. Set aside.
- While the chickpeas and croutons roast, prepare your dressing: To a high-speed blender, add all the dressing ingredients, plus 3/4 teaspoon salt, 1/2 teaspoon pepper and 3/4 cup water; blend until completely smooth, 3 to 4 minutes, scraping down the sides with a rubber spatula every now and again. Set dressing aside. (You should have 1 1/2 cups).
- In a large bowl, add the kale and the dressing. Using your hands, massage the kale until slightly softened. Add the lettuce, croutons and half the roasted chickpeas; toss to coat and season to taste with salt and pepper. Sprinkle with additional nutritional yeast. Top with remaining roasted chickpeas; grind black pepper over, and serve immediately.
Nutrition Facts : ServingSize 2-4
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