Caesar Goes Vegan

Serves 4

Salad

1 bunch kale, washed and cut into bite size pieces

½ head iceberg lettuce, washed and cut into bite size pieces

Croutons

4 - 5 slices seedy bread

Olive oil

Salt

Roasted Chickpeas

1 can chickpeas, drained, lightly smashed

½ teaspoon smoked paprika

½ teaspoon garlic powder

Olive oil

Salt

Pepper

Dressing

½ cup raw cashews

3 snack size pieces roasted nori

½ lemon juiced & zested

1 tablespoon nutritional yeast

1 tablespoon dijon

1 teaspoon white miso

¼ cup olive oil

½ cup water

1 clove garlic

Salt 

Pepper

Garnish

Toasted nuts like almonds and walnuts

Preheat the oven to 450F.

Place cashews in a bowl and cover with boiling water. Let sit for 15 minutes to soften.

Toss chickpeas with a glug of olive oil and salt. Roast on a baking tray for 16 minutes, tossing halfway through, until golden brown and slightly crisp around the edges. Set aside to cool.

Tear bread into bite size pieces, toss with olive oil and salt. Bake for 10 minutes, tossing half way through until crisp on the outside but slightly tender on the inside. Set aside to cool

Drain the cashews and place in a blender with other ingredients. Season with a bit of salt and pepper. Blend until completely smooth.

Place kale in a serving bowl and add a glug of olive oil and a sprinkle of salt. Massage well until the leaves become dark in color and slightly soft. This will help make the salad easier to eat.

Add in the iceberg, croutons and chickpeas (reserving a handful of both for garnish), and dressing. Toss to coat everything well. Garnish with nuts, more croutons, and chickpeas.