Caesar Salad with Chickpea Crouton and Hemp Parmesan

Salad Ingredients

• 1 small bunch of kale, washed, dried well and torn into bite-size pieces

• 1 to 2 small to medium heads of romaine, washed, dried well and torn into bite-size pieces

• Chickpea Croutons, recipe below

• Caesar Dressing, recipe below

• Hemp Parmesan, recipe below

Chickpea Crouton Ingredients

• 1 (14-ounce) can chickpeas, drained, rinsed and dried

• 1 teaspoon extra-virgin olive oil

• 1/2 teaspoon onion powder

• 1 /2 teaspoon garlic powder

• 1/2 teaspoon sea salt

Dressing Ingredients

• 1/2 cup cashews soaked for a few hours, drained and rinsed

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon lemon juice

• 3 tablespoons nutritional yeast

• 1 small garlic clove

• 1 tablespoon capers

• 1 tablespoon brine from capers

• 1 teaspoon miso paste

• 1 teaspoons ume plum vinegar

• 1/4 cup water

• dulse flakes, to taste

• fine grain sea salt and pepper, or to taste

Hemp Parm Ingredients

• 1/2 cup hulled hemp seeds

• 1/4 cup nutritional yeast

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon fine grain sea salt, or to taste

Chickpea Directions

Preheat oven to 400°F . Place the chickpeas onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, onion powder and salt and toss to coat. Roast for 20 minutes then gently roll the chickpeas around in the baking sheet and roast for another 10 to 20 minutes, until lightly golden. Remove from oven and allow them to cool and firm up.

Dressing Directions

Blend all ingredients except the dulse flakes, salt and pepper in a blender or food processor until smooth and creamy. Stir in a large pinch of dulse flakes and salt and pepper to taste. Pulse to combine. Taste and adjust as needed.

Hemp Directions

Stir all ingredients together the ingredients in a bowl or jar until they are evenly dispersed. Taste and adjust salt. Store in airtight container in refrigerator or cool dark shelf.

Assemble Salad

In a large bowl add the kale and romaine. You want a ratio of 2 to 1 romaine to kale. Drizzle some dressing onto lettuce and toss until fully coated. Do not drown your lettuce in dressing. You just want to coat it. Season with a pinch of salt and mix again. Sprinkle on the roasted chickpeas and the hemp parmesan cheese. Serve immediately.

Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 80 minutes
Servings: 6