Easy Dairy-Free Caesar Salad with Roasted Chickpea Croutons by Kara Lang Romero
Servings: 6 as a side salad / 3 as a main course (Double nutritional info if having as a main).
Cook Time: 30 minutes
Nutritional Facts: Calories 144 / Fat 6g / Carbs 17g / Fiber 6g / Sugar 4g / Protein 7g / Cholesterol 0mg
8-10 cups of chopped romaine lettuce and kale
1/4 cup plain hummus
1 tsp spicy mustard
1/2 tsp lemon zest
2-3 tbsp lemon juice, to taste
2 tsp capers (finely minced/smashed)
3 tsp brining juice
2 cloves garlic, minced
1 healthy pinch each sea salt + pepper (more to taste)
1-2 tbsp olive oil (optional for added creaminess)
1-2 tsp maple syrup (optional)
1 (14-ounce/398 mL) can chickpeas (or 1 1/2 cups cooked), drained and rinsed
1 teaspoon (5 mL) extra-virgin olive oil
1/2 teaspoon fine grain sea salt
1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper (optional)
Roast the Chickpeas: preheat oven to 400°F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry. Place onto a large rimmed baking sheet. Drizzle on oil. Sprinkle on the garlic powder, salt, and optional cayenne. Toss to coat. Roast for 20 minutes at 400°F, toss again gently. Roast for another 10 minutes, until golden. Allow to cool.
Prepare Dressing: add hummus, spicy mustard, lemon zest + juice, minced capers + brine juice, and minced garlic to a small bowl. Whisk to combine. Add optional 1 tsp olive oil for more creaminess. Add hot water 1 tsp at a time to thin until pourable. Taste and adjust flavor as needed. Maple syrup will help offset how salty this dressing is, if necessary.
Chop the Kale and Romaine Lettuce. Toss Kale and Romaine with dressing. Top with Chickpeas and optional hemp seeds.