I love this salad! Crunchy chickpeas stand in for croutons mixed with fresh garden lettuce and topped with a creamy, garlicky dressing. Delightful!
Fresh garden lettuce
1 (15-oz) can chickpeas
1 T. olive oil
1/2 tsp. sea salt
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1 c. raw cashews, soaked overnight, rinsed and drained
1/3 to 1/2 c. water (depending on how thick you like your dressing)
1/4 c. olive oil
2 T. fresh lemon juice
1/2 T. Dijon mustard
3 garlic cloves
1-1/2 tsp. Vegan Worcestershire sauce
2 T. capers
1/4 tsp. sea salt
1/4 tsp. pepper
For the chickpeas, preheat oven to 400-degrees. Drain and rinse the chickpeas and rub dry in a tea towel or with paper towels. Place on a baking sheet, drizzle with olive oil, sprinkle with the garlic powder, cayenne pepper, and salt, and roll around to coat. Roast for 20 minutes, then roll the chickpeas around in the baking sheet, and roast for another 10-15 minutes until lightly golden.
For the dressing, put all ingredients in a Vitamix and puree until smooth and creamy, about 45 seconds. Store in the refrigerator where it will thicken as it sits. Add more water as needed to thin, if needed.
For the salad, place the lettuce in a large bowl and add the chickpeas. Stir in enough dressing to coat the leaves. If you eat cheese, add some shaved parmesan.