add-boxaddarrow-leftarrow-rightcameracheck-markclosecodedeleteediterroreyefood-menumenuprintsearchstar-ratestars-rating
https://s3.amazonaws.com/ka-images-prod/mastheads/home-vintage-kitchen-2.jpg

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. . .

Recipe Tags

?

Example: #Lunch #Sandwhich #BBQ

Cuisine Tags

?

Example: #Spanish #Mexican

Created on

Favorited: 0

Your Rating

Servings: 2

Prep Time: 00:15

Cook Time: 00:45

Crispy Chickpeas

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

Salad Ingredients

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

Preparation

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.

Additional Notes

The oil-free crispy chickpea recipe was adapted from this recipe by A Virtual Vegan- https://avirtualvegan.com/cheese-onion-roasted-chickpeas/

Reviews: 0

Select A Menu

Create A New Menu

Please enter a menu name

This menu name already exists. Please choose a different name

×

Success

This recipe was added to . You can view here or close this window

×

Recipe Embed

Do you have questions or need help embedding recipes? Contact us at info@kulinarian.com


In your blog post, create a "Link" with the text;

Set the link's URL or "href" to the below URL.

The link must include "?embed=link" and any additional parameters

In the footer of your blog (or below your blog post content) add the recipe embed code. This code can be embedded globally on your entire website, for use with all Kulinarian embeds.

You may need to refresh your page or blog post to see the recipe populate.

Detailed Instructions For Site-builders & CMS's

Squarespace

Weebly

Wordpress

×