Who doesn't love a good Caesar salad? Especially when it's vegan, guilt-free and delicious!
Now that we are selling our famous Coconut Bakon(!), we thought we would share this spin on a traditional Caesar. This baby is loaded with healthy fats, protein and greens. This Caesar is sure to leave you feeling satiated and your tastebuds happy!
For the salad:
4 cups massaged kale
4 cups chopped romaine
1/4 cup Choice Coconut Bakon
1 can chickpeas
For the Vegan Caesar Dressing:
1 1/2 Tbsp nutritional yeast
1/2 cup soaked cashews (soaked overnight or for a minimum of 20 mins in warm water)
1/4 cup water
2 Tbsp olive oil
1-2 Tbsp Lemon juice (fresh)
1/2 Tbsp Dijon
1 small clove garlic
1/2 Tbsp vegan Worcestershire sauce (found at most health food stores)
1 1/2 Tbsp capers
1/2 tsp Himalayan salt
For the Chickpea Croutons:
1 can Chickpeas rinsed and dried (pat dry after rinse)
Himalayan salt (generous sprinkle)
2 Tbsp Olive oil
1/2 tsp Garlic powder
2 tsp Nutritional yeast
Preheat oven to 400 degrees. Toss chickpeas in oil and place on a baking sheet. Sprinkle with remaining ingredients and roll around to coat. Place in oven and bake for 20 minutes. Toss and place back in oven for an additional 15 minutes. Be careful not to burn. They should be crispy when they are all done!
While "croutons" are in the oven, place all of the dressing ingredients in a high speed blender and blend for 2 minutes.
Toss the salad with dressing and plate. Top with chickpea croutons and sprinkle on Choice coconut "bakon" for the finish! (optional add ons: Avocado slices, hemp seeds, sun dried tomatoes).
If you are feeling frisky...you call roll this baby up in a GF wrap and have your self a merry little caesar wrap!