Vegan Caesar w/ Chickpea Croutons
This romaine and kale caesar salad seriously hits the spot. It happens to be vegan and oil-free, and takes less than 5 minutes to throw together too!
Servings 1
Calories
Equipment
Ingredients
Dressing
- 1/4 cup tahini
- 1 lemon juiced
- 2 garlic cloves minced, or substitute 1/2 tsp garlic powder
- 1/2 tsp dijon mustard adjust to taste
- pinch of sea salt to taste
- water to thin
Salad
- 1 handful romaine lettuce chopped
- 1 handful kale chopped
- 1/2 avocado diced
- 1 handful crunchy chickpeas the snack variety, storebought, or use regular chickpeas
- fresh ground pepper to taste
- any other salad veggies of choice cherry tomatoes, cucumber, radishes, etc.
Instructions
- Stir the dressing ingredients together in a cup with a fork. Adjust the ingredients to taste and desired consistency.
- Start building your salad with the kale first. Drizzle a little olive oil and lemon juice on it and massage it with your hands for 30 seconds or so, until softened. This helps remove the bitterness and infuses it with yumminess.
- Add the remaining ingredients and toss well with some of the dressing.
Notes
- When you buy roasted chickpeas, be sure to buy the kind for snacking, which are NOT the same as dried chickpeas. My favorite brand is linked above. Alternatively, you can try making your own)
- Click here for my tutorial on making your own sprouts from lentils or mung beans!