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Crispy Chickpea Caesar Salad
Preheat oven to 400 degrees. Drain the can of chickpeas and make sure to reserve the liquid. Spread the chickpeas out on a baking tray lined with parchment paper or a silpat. Roast for 30 minutes. While the chickpeas are roasting, chop the remaining salad ingredients. Make the coating for the chickpeas by combining 2 tablespoons of chickpea can liquid with the nutritional yeast, onion powder, garl. . .
Prep Time: 00:15
Cook Time: 00:45
1 15 oz can of chickpeas, drained but reserve the liquid from the can for later
2 tablespoons nutritional yeast
2 teaspoons onion, powder
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon dried dill
3 tablespoons aquafaba, aka the liquid from the can of chickpeas
6 cups romaine lettuce, finely chopped
2 cups purple cabbage, finely chopped
1 cup shredded carrots
1/2 an avocado, sliced
1/2 cup radish, thinly sliced
10 - 15 chives, chopped, or one green onion, sliced
1/2 a lime
Creamy Caesar Dressing
1 1/2 tablespoon raw cashew butter
3 tablespoons lime juice
3 tablespoons water
1 teaspoon tamari
1/2 teaspoon mustard powder, optional
1 teaspoon maple syrup
1Preheat oven to 400 degrees.
2Drain the can of chickpeas and make sure to reserve the liquid. Spread the chickpeas out on a baking tray lined with parchment paper or a silpat. Roast for 30 minutes.
3While the chickpeas are roasting, chop the remaining salad ingredients.
4Make the coating for the chickpeas by combining 2 tablespoons of chickpea can liquid (aquafaba) with the nutritional yeast, onion powder, garlic powder, paprika, dill, and salt. It should form a thick paste.
5Once 30 minutes have passed and the chickpeas have roasted, remove them from the oven and toss them in a large bowl with the spice paste. Place them back in the oven and roast for another 10 minutes at 400 degrees. Turn off the oven and leave them in the closed oven while it cools to get extra crispy if desired, or remove them from the oven sooner for slightly less of a crunch.
6Make the dressing by stirring together all of the dressing ingredients until creamy.
7To assemble the salad, start by filling the salad bowls with chopped romaine lettuce, then layer the rest of the ingredients on top. Add in the crispy chickpeas and top with a drizzle of cashew caesar dressing. Squeeze lime juice to taste over the salad and then enjoy.
The oil-free crispy chickpea recipe was adapted from this recipe by A Virtual Vegan- https://avirtualvegan.com/cheese-onion-roasted-chickpeas/
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