I came up with an easy but killer vegan Caesar salad dressing last night. I decided to add some Crispy Roasted chickpeas, inspired by my lack of crutons, lol. Just gotta say, you definitely won’t be missing traditional bread crutons with these crunchy delights in your salad! Seasoned with garlic and seasoning salt and super crispy, you can even eat them on their own for a delish snack.
The dressing is full of all that garlic that you yearn for and is light and creamy at the same time. A little tang from fresh lemon and Dijon and saltiness from capers, balances off this delicious dressing!
Can chickpeas, rinsed, peeled & dried
Grape seed oil
3 garlic cloves, minced
1 lemon, juiced
1 tbsp Dijon mustard
1 tsp capers
1/2 cup vegan mayonnaise
1/2 cup olive oil
Salt & pepper
1. Preheat oven to 425•. Drain and rinse can of chickpeas. Lay out on tea towel and let dry. Peel off outer layer (shell) of each Chickpea*. Dry off any excess moisture with paper towel. Spread chickpeas out on baking sheet and drizzle with oil, garlic powder & seasoning salt. Bake for 30 mins on second to highest rack from the top of oven (at 20 minutes, mix chickpeas around and put in for 10 more minutes).
2. Add garlic, lemon, Dijon mustard, capers, vegan mayo and salt and pepper to blender. Blend to combine. While blending, slowly pour in olive oil in a steady stream until thickened.
3. Toss dressing and chickpeas with romaine lettuce and enjoy!
*Do the best you can, I know it’s a tad time-consuming but it’s worth it for an extra crispy Chickpea! I find it oddly satisfying 🙂