Ingredients
- Salad
- 1 head romaine lettuce, chopped
- 1 avocado (optional)
- Caesar Dressing
- ¼ cup tahini
- 4 tbsp fresh lemon juice
- 2 garlic cloves, minced
- 2 tsp finely chopped capers
- 2 tsp caper brine
- 1½ tsp Dijon mustard
- 2 tbsp water
- Salt and black pepper, to taste
- Garlic Herb Croutons
- ½ loaf sourdough or white bread, cubed
- Olive oil
- 1 tbsp garlic powder
- ½ tbsp oregano
- Roasted Chickpeas
- 1 can chickpeas, drained and rinsed
- Olive oil
- 1 tbsp paprika
- 1 tsp garlic powder
- Walnut Parmesan
- ½ cup walnuts
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
Servings
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Linked Recipes
Preparation
Step 1
Preheat the oven to 200°C (400°F) and line two baking trays.
Step 2
Toss the bread cubes with olive oil, garlic powder, and oregano. Bake for about 15 minutes, turning halfway, until golden and crisp.
Step 3
Toss the chickpeas with olive oil, paprika, and garlic powder. Roast for about 20 minutes, shaking halfway through, until crispy.
Step 4
Blend or process the walnuts, nutritional yeast, and garlic powder until finely crumbly to make the walnut parmesan.
Step 5
Whisk together the tahini, lemon juice, garlic, capers, caper brine, Dijon mustard, water, salt, and pepper until smooth. Add more water if needed to thin the dressing.
Step 6
In a large bowl combine the romaine, avocado (if using), roasted chickpeas, and croutons. Toss with the desired amount of dressing.
Step 7
Finish with the walnut parmesan and serve immediately.
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