VEGAN CAESAR SALAD

Makes: 5-6 small bowls

Roasted Chickpea Croutons

1 (15-ounce) can chickpeas, drained and rinsed

1 tsp extra-virgin olive oil

½ tsp fine grain sea salt

½ tsp garlic powder

⅛ to ¼ tsp cayenne pepper (optional)

½ cup raw cashews, soaked overnight

¼ cup water

2 Tbsp extra-virgin olive oil

1 Tbsp lemon juice

½ Tbsp Dijon mustard

½ tsp garlic powder

1 small garlic clove

½ Tbsp vegan Worcestershire sauce

2 tsps capers

½ tsp fine grain sea salt and pepper, or to taste

Nut and Seed Parmesan Cheese

⅓ cup raw cashews

2 Tbsp hulled hemp seeds

1 small garlic clove

1 Tbsp nutritional yeast

1 Tbsp extra-virgin olive oil

½ tsp garlic powder

fine grain sea salt, to taste

Lettuce

1 small/medium bunch lacinato kale, destemmed (5 cups chopped)

2 small heads romaine lettuce (10 cups chopped)

Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.

Roast chickpea croutons. Preheat oven to 400°F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it’s okay if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, salt, and optional cayenne. Toss to coat. Roast for 20 minutes at 400°F, then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.

Prepare the dressing. Add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.

Prepare the Parmesan cheese. Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.

Prepare the lettuce. De-stem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.

Assemble. Add dressing onto lettuce and toss until fully coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.