Simple Plant based Caesar Salad Recipe
- Jul 25
- 2 min read
Title: Simple Plant Based Caesar Salad Recipe
Servings 3 | Calories per serving 360
Ingredients
15 oz can chickpeas, drained (or bean of choice) *This could be substituted with 1 block (454 grams) or extra-firm tofu (diced)
1/2 teaspoon extra virgin olive oil (optional, for roasting the chickpeas)
1/2 teaspoon garlic powder
1/2 teaspoon iodized salt
1/4 teaspoon cayenne pepper (optional)
2 large heads of romaine lettuce (about 10 cups), chopped
1 bunch of kale, stems removed, chiffonade the leaves and finely chop the stems
Simple Dressing Recipe
1/2 cup cashews, raw, unsalted
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice, freshly squeezed
1 1/2 teaspoon dijon mustard
1 garlic clove
1 1/2 teaspoons worcestershire sauce
2 1/2 teaspoons capers
Salt and pepper to taste
Recipe Instructions
Make the Caesar Dressing. Place cashews in a blender with 1/4 cup of hot water. Soak for 5 minutes. Add the olive oil, lemon juice, mustard, garlic clove and powder, Worcestershire sauce, capers, salt and pepper. Blend until smooth. Add water a tsp at a time if needed to blend.
Make the garlic roasted chickpeas. Preheat the oven to 400F. Line a baking sheet with parchment paper. Place the cooked chickpeas in a kitchen towel and lightly dry them off (it's okay if some skin falls off). Spread them on the baking sheet. Lightly spray with olive oil mister (or massage with 1 tsp of oil using our hands). Sprinkle with garlic powder, salt and cayenne (if using). Roast for 15 minutes, then gently toss them and roast for 15-20 minutes more. They should turn golden brown. Remove and let cool for 10 minutes to let them firm up.
Make the salad. Place the chopped romaine lettuce and kale in a large bowl. Add the dressing and toss to combine well. Sprinkle in the cooled chickpeas.
What is this recipe missing? A serving of intact whole grains (or starchy veggies) and 1/2 lb of Non-starchy vegetables per serving! Add your favorites!
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