Classic Vegan Caesar Salad

Ingredients

• 2 heads romaine lettuce
• 1 can canned chickpeas
• 3 tablespoons lemon juice
• 1 cup nutritional yeast
• 2 cloves garlic
• 1 tablespoon Dijon mustard
• 2 tablespoons capers
• 1 cup olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 2 tablespoons water
• 1 cup croutons (optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Rinse and drain the canned chickpeas. Pat them dry with a paper towel.

3. 3

   Toss the chickpeas with 1 tablespoon of olive oil, paprika, salt, and black pepper in a bowl.

4. 4

   Spread the seasoned chickpeas on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until golden and crispy, stirring halfway through.

5. 5

   While the chickpeas are roasting, prepare the dressing. In a blender, combine the lemon juice, nutritional yeast, garlic, Dijon mustard, capers, the remaining olive oil, and water. Blend until smooth and creamy.

6. 6

   Taste the dressing and adjust seasoning with salt and pepper as needed.

7. 7

   Wash and chop the romaine lettuce into bite-sized pieces. Place in a large salad bowl.

8. 8

   Once the chickpeas are done roasting, let them cool slightly before adding them to the salad bowl.

9. 9

   Pour the dressing over the romaine and chickpeas, and toss until everything is well coated.

10. 10

    If desired, add croutons for extra crunch and serve immediately.