Ingredients
2 cans (15 oz each) chickpeas, drained and patted dry
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp smoked paprika
2 large heads romaine lettuce, chopped
1/2 cup tahini
1/4 cup fresh lemon juice
2 tsp Dijon mustard
1 tbsp capers, minced
3 tbsp nutritional yeast
2 cloves garlic, minced
Salt and black pepper to taste
Instructions
Step 1: Preheat your oven to 400°F (200°C). Toss the dried chickpeas with olive oil, garlic powder, smoked paprika, and a pinch of salt on a large baking sheet.
Step 2: Roast the chickpeas for 20-25 minutes, shaking the pan halfway through, until they are golden brown and crispy. Let them cool slightly.
Step 3: In a small bowl or blender, whisk together the tahini, lemon juice, mustard, capers, nutritional yeast, and minced garlic. Add 2-4 tablespoons of warm water until the dressing reaches a creamy consistency.
Step 4: Place the chopped romaine lettuce in a large mixing bowl. Pour the dressing over the greens and toss thoroughly to coat.
Step 5: Top the salad with the roasted chickpeas and an extra sprinkle of nutritional yeast or black pepper if desired. Serve immediately.
Notes
Ensure chickpeas are very dry before roasting for maximum crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Healthy Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 345
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan caesar salad with chickpeas, plant-based caesar, roasted chickpeas, healthy salad recipe, vegan dinner
