Vegan Caesar Salad with Hemp Parmesan (gluten-free)
This vegan caesar salad with hemp parmesan is savory, delicious, flavorful, and so nourishing! It's the perfect side dish or main meal!
Print Recipe
Ingredients
Dressing
- 1 cup Sunfood raw cashews, soaked in hot water for 3-4 hours
- 3-4 tbsp lemon juice (about 1 lemon)
- 2 cloves garlic
- 2 tbsp nutritional yeast
- 2 tsp miso
- 1 tbsp capers
- 1 tbsp caper brine (from the jar of the capers)
- 2 tsp dijon mustard
- 3/4 cup water
- 3/4 tsp sea salt
- 1/2 tsp black pepper
Hemp Seed Parmesan
- 1/2 cup Sunfood hemp seeds
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Crispy Chickpeas
- 1 can chickpeas, rinsed and drained
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1/2 tsp sea salt
- 1 tbsp avocado oil
For Serving
- romain lettuce, chopped
- crispy chickpeas
- hemp parmesan
- dressing from above
Instructions
- Drain, rinse, and pat chickpeas dry with a paper towel. (I let it sit in the strainer for 15-30 minutes to really dry out. The drier they are, the crispier they get.) Add chickpeas to a bowl and add the rest of the ingredients. Stir until well combined. Air fry at 400 degrees F for 15-18 minutes, shaking pan half way through. It is done when it is golden brown. You can bake it in the oven at 400 degrees F for 30-35 minutes, shaking the pan every 10-15 minutes. Let it cool completely.
- Add all the dressing ingredients to your high-speed blender. Blend until smooth and creamy. Add a little more water if you want it thinner. Taste and adjust seasonings. You want the flavors to be strong/bold because it mellows out when you mix it with the lettuce.
- To make the hemp seed parmesan, add all ingredients to your food processor. Pulse until crumbles form. Place in a jar and keep in the fridge.
- Assemble salad by adding romain lettuce, crispy chickpeas, and a generous sprinkle of hemp parm to a large bowl. Pour desired amount of dressing over it and toss until everything is evenly coated. Enjoy! Store leftover dressing in a jar in the fridge.
Servings: 8