Chickpea Caesar Salad (Gluten-Free, Vegan)

Ingredients

• 2 cups cooked chickpeas (drained and dried)
• 3 tablespoons gluten-free breadcrumbs
• 1 tablespoon olive oil
• Pinch salt & ground black pepper
• 1/4 teaspoon garlic powder
• 1 large romaine lettuce, chopped
• 1/4 cup shaved dairy-free parmesan
• Slice of lemon
• 1/2 cup dairy-free Greek-style yogurt
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove
• 2 teaspoons capers
• Salt & pepper to taste
• Splash of filtered water (if needed to thin the dressing)

Instructions

1. 1

   Season Chickpeas: In a bowl, mix the chickpeas, along with the breadcrumbs and garlic powder. Add salt to taste. Mix well and set aside.

2. 2

   Toast Chickpeas Until Crispy: Heat a tablespoon of olive oil in a large nonstick skillet over high heat. Add the chickpeas and toast them until they are golden brown. (Do not stir the chickpeas too often. You can simply shake the skillet a few times.)

3. 3

   Slice Lettuce: Slice the romaine lettuce thinly.

4. 4

   Combine Dressing Ingredients: In a food processor or high-speed blender, combine the dairy-free Greek-style yogurt, olive oil, lemon juice, mustard, garlic, and capers.

5. 5

   Process Until Creamy: Process the ingredients until you a smooth and homogeneous creamy dressing. Season with salt and pepper. If needed, add a bit of water to thin the dressing (it should be pourable still creamy).

6. 6

   Assemble Salad: Add chopped romaine to a large bowl. Drizzle the dressing over the sliced lettuce, and toss until coated. Top with crispy toasted chickpeas, dairy-free parmesan shavings, and a slice of lemon.