Little Gem Caesar Salad
This Little Gem Caesar Salad is made with the best vegan Caesar dressing, garlic chickpea breadcrumbs, avocado slices & vegan parm.
Equipment
Ingredients
FOR THE CHICKPEA BREADCRUMBS
- 1 15-ounce can chickpeas drained, rinsed & dried
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
FOR THE CAESAR DRESSING
- 1/2 cup vegan mayo
- 1-2 cloves garlic peeled
- 1/2 teaspoon dried parsley
- 1 teaspoon capers
- 1 teaspoon caper brine
- 1-2 teaspoons dijon mustard
- 1/2 teaspoon pepper
- 2 tablespoons lemon juice
FOR THE SALAD
- 2 heads little gem lettuce
- 1 avocado sliced
- vegan parmesan to taste
- garlic toast optional
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Dry the chickpeas off with a clean kitchen towel and add them to a food processor. Pulse until they start to turn into crumbs - don't over-blend or they will turn into mush.
- Place the chickpeas on the baking sheet with the oil & dry seasonings. Toss to coat and spread out evenly. Place in the oven for 15 minutes. Toss and cook for another 5 minutes - being sure to keep an eye on them so they don't burn. Remove from the oven.
- Add all of the dressing ingredients to a food processor or blender and blend until smooth. Taste and adjust the seasonings as needed. Set aside.
- Cut the ends of the lettuce off and rinse the lettuce leaves under cold water. Dry off and place in a large bowl. Pour over enough dressing to coat the lettuce and toss to combine.
- Transfer to a serving platter and top with the breadcrumbs, avocado and vegan parmesan.
Video
Notes
- If you're not planing to eat this all at once, I would only add dressing to the amount you plan to eat. Save the rest for leftovers.
- For garlic toast: slice a baguette and add olive oil, garlic powder and garlic salt to one side of each slice. Toast in the oven or air fryer at 370 degrees until browned.
Nutrition
Calories: 357kcal | Carbohydrates: 21g | Protein: 7g | Fat: 27g