Creamy caesar salad with smoked tamari chickpeas
Ingredients
Dressing
1/2 cup raw sunflower seeds (soak for 30 minutes)
Juice of a lemon
1/4 tsp tamari soy sauce
2 tsp tahini
1 tsp dijon mustard
1/4 cup olive oil
1 tsp maple syrup
1/4 cup water (add more if needed)
Salt and pepper
Smoked Chickpeas
1 cup chickpeas
1 tsp smoked paprika
1 tsp cumin
1 tsp garlic powder
1/4 tsp tamari soy sauce
1 tbsp olive oil
Salad
1 large bunch of romaine lettuce
Recipe
Preheat the oven to 400
Drain the sunflower seeds and place them in a blender. Add the lemon juice, nutritional yeast, tamari, tahini, dijon mustard, olive oil, maple syrup, salt, pepper, and cold water. Blend on high until you have a smooth consistency. Slowly add more water by the teaspoon until you have the perfect desired consistency. Place the dressing in a mason jar, cover, and refrigerate until ready to use.
Add your dry chickpeas to the baking sheet. Add your paprika, garlic powder, cumin, salt, pepper, and tamari, and toss until everything is evenly combined. Bake chickpeas until they are crispy for about 25 minutes.
Slice your romaine lettuce thin (you want it to be like slaw consistency) and add it into a salad bowl.
Once everything is done, add your crispy chickpeas to the salad finish it off with your creamy caesar dressing, and ENJOY!
