Caesar Salad with Caesar Dressing (Vegan) - Two Spoons

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor without dairy.

croutons

🥗Healthier: toasted whole grain bread

💰Cheaper: store-bought bread cubes

Toasted whole grain bread is healthier and can be made at home.

Preheat the oven to 400°F.

Rinse and drain 2 cups of canned chickpeas, then place them on a baking tray.

Drizzle the chickpeas with 3 tablespoons of olive oil, add 1/4 teaspoon of salt, and a pinch of black pepper. Toss to coat.

Roast the chickpeas in the oven for 20 minutes, then stir and roast for an additional 10 minutes until crispy.

Juice 1 lemon and crush 1 clove of garlic.

In a bowl, combine 1/3 cup tahini, 3 tablespoons lemon juice, 2 teaspoons Dijon mustard, 1 clove of garlic, 1/4 teaspoon salt, and black pepper. Whisk together until smooth.

If the dressing is too thick, add 1/4 cup water to reach desired consistency.

While the chickpeas are roasting, rinse and dry 1.5 lb of Roma lettuce, then chop it into bite-sized pieces.

In a salad strainer, dry the chopped Roma lettuce thoroughly.

In a large bowl, combine the chopped Roma lettuce and the dressing, mixing gently with hands to avoid bruising the leaves.

Add the roasted chickpeas on top of the salad, and finish with freshly cracked black pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens