Vegan Caesar Salad With Crisp Chickpeas

Step 1 · Prepare the Chickpeas

Preheat the oven to 400°F. Toss the chickpeas with 1 tablespoon of olive oil and 1/2 teaspoon of salt. Spread them on a baking sheet and roast until crisp, about 20 minutes.

• 1 canCanned Chickpeas, drained and rinsed
• 1 tbspExtra Virgin Olive Oil
• ½ tspSalt

Step 2 · Make the Dressing

In a blender, combine the soaked cashews, garlic, lemon juice, Dijon mustard, miso paste, caper brine, remaining olive oil, and water. Blend until smooth.

• Cashews, soaked
• Garlic, minced
• Lemon Juice, freshly squeezed
• Dijon Mustard
• White Miso Paste
• Caper Brine
• Extra Virgin Olive Oil
• Water

Step 3 · Assemble the Salad

In a large bowl, combine the romaine lettuce and croutons. Drizzle with the dressing and toss to coat.

• 1 headRomaine Lettuce, torn
• 1 cupCroutons, hand-torn

Step 4 · Add Chickpeas

Top the salad with the roasted chickpeas and serve immediately.

• 1 canCanned Chickpeas, drained and rinsed