Dairy-Free Caesar Salad with Roasted Chickpea Croutons

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 ⁣

Ingredients ⁣

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)⁣

Chick peas⁣

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)⁣

Directions: ⁣

‍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.⁣

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