Vegan Roasted Chickpeas Caesar Salad with Parmesan Cheese & Cashew Dressing

Vegan Roasted Chickpeas Caesar Salad with Parmesan Cheese & Cashew Dressing

 

This post supposed to be out before weeks ago. But I forgot about it.

Unfortunately, it rains all day today.

It has been a lovely, sunny weather in England. We’ve been very busy working in our garden. Thanks for the warm temperature, reaches to 30°C in the daytime. My vegetable patches work really well. All the salad leaves, spinach, beetroot and strawberry plants… they are doing lush and brilliant.

I have a good harvest romaine lettuce this few days.  We have the soup noodle with loads of romaine lettuce leaves last night. And today, I like to make a Caesar salad with it.

 

Trying to find out where is the Caesar salad come from. Find the history in the Wikipedia. Surprisingly, the salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico.

Vegan Roasted Chickpeas Caesar Salad with Parmesan Cheese & Cashew Dressing

Ingredient: 

For the Roasted chickpeas:

• 1 can Chickpeas, drained
• 1 tbsp Lemon juice
• 1 tsp Smoked Paprika pepper
• 1/2 tsp Garlic powder    (I haven’t used)
• Pink sea salt and freshly ground black pepper, you can skip the salt

For the Salad:

• 1 medium Romaine Lettuce, washed, leaves separated
• 4 Vine Tomatoes quartered
• Pink sea salt and freshly ground black pepper

 

For the Vegan Parmesan Cheese: 

• 1/4 cup Raw Cashews
• 1 tbsp Toasted sesame seeds
• 1 tbsp Vegan nutrient yeast flakes
• 1/4 tsp Pink sea salt
• 1/2 tsp Garlic powder        (I haven’t used)

For the Salad dressing:       Here has the other link without to use the cashew

• 1/2 cup Raw cashew, soaked in hot water for half hour or more
• 1/4 cup Water
• 1 tbsp Fresh lemon juice
• 1/2 tbsp Dijon mustard
• 1/2 tbsp Vegan Worcestershire sauce
• 2 tbsp Extra virgin Olive oil
• 1/2 tsp Garlic powder    (I haven’t used)
• 2 tsp Capers, optional    (I ran out of it) 
• Pink sea salt & freshly ground black pepper

 

Method: 

1. For the Salad dressing: Soak the cashew in hot water beforehand, drained. Put all the ingredients (except the olive oil) in a blender. Start with low speed first, then slowly add the olive oil. Blend all until creamy and smoothly. Set aside.
2. For the Roasted chickpea: Preheat the oven to 375°F/ 190°C/ 170°C fan oven. Place all the ingredients in a bowl and stir, then place the chickpeas on a baking sheet with baking paper. You can mix the ingredients on the baking sheet. Roast for 20 minutes, then gently roll the chickpeas around in the baking sheet and roast for another 10 minutes. The chickpeas will firm up as they cool.
3. For the Vegan Parmesan cheese: Grind all the ingredients in a grinder or food processor until well mixed. Can keep in an air-tight jar for a week.
4. For the salad: In a big salad bowl, add the chopped Romaine lettuce leaves, quartered tomatoes, roasted chickpeas, vegan Parmesan cheese, and vegan Caesar dressing. Mix and serve!

Note:

• Make this vegan Parmesan cheese in advance and keep in the fridge for longer. You can use it in pasta, pizza, all savoury dishes, and snacks.