Monday, November 14, 2016

Holiday Caesar Salad {Vegan + Gluten Free}

So good, you won't miss the dairy or the gluten!

This caesar salad is the best we've ever had. It would be absolutely wonderful for the holidays! From the fresh, crunchy greens to the flavorful, creamy but vegan dressing to the crispy chickpeas, this salad is pretty perfect. Do not skip the pomegranate seeds, they really do make the salad with their pop of seasonal deliciousness. 

The dressing takes a little bit of planning as the raw cashews need to be soaked overnight. The chickpeas also take about a hour to prepare so plan ahead. With all this said, this salad is extremely easy to make.

Holiday Caesar Salad {Vegan + Gluten Free}
Inspired by Oh She Glows & Blissful Basil
  • 1 small bunch kale, washed, destemmed, chopped, & dried
  • 1 small head romaine, washed, chopped, & dried
  • pomegranate seeds, as desired
  • vegan hemp parmesan cheese, recipe below
  • vegan cashew caesar salad dressing, recipe below
  • crispy chickpeas, recipe below
Vegan Cashew Caesar Salad Dressing
  • 1/2 cup raw cashews, soaked in water overnight then drained & rinsed
  • 1/3 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon vegan & gluten free Worcestershire sauce
  • 1/2 tablespoon dijon mustard
  • 2 teaspoons capers, drained & rinsed
  • 1/2 teaspoon nutritional yeast
  • salt & pepper, to taste
  • 1 to 2 garlic cloves
Vegan Hemp "Parmesan Cheese"
  • 2 tablespoons hemp hearts
  • 1/2 teaspoon nutritional yeast
  • 1/4 teaspoon fine sea salt, or to taste
  • 1/8 teaspoon garlic powder (optional)
Crispy Chickpeas
  • 1 (15 oz) can chickpeas, drained, rinsed, & skins peeled if desired (peeling the skins make them crispier, in our opinion)
  • olive oil
  • salt and pepper
Preheat the oven to 400 F.

For the chickpeas: Add the prepared chickpeas to a sheet pan. Very lightly drizzle with oil. Season with salt & pepper and stir to coat. Roast for 20 to 25 minutes, stirring halfway. Allow to cool on the sheet pan for 10 minutes to continue to crisp.

For the dressing: Add all the ingredients to a blender. Blend on high until smooth. Taste for seasoning and adjust if needed.

For the parmesan: Add all the ingredients to a bowl or food processor and mix/pulse to combine.

To make the salad, add the greens to a large bowl. Add the dressing, as much as desired, and toss to coat. Pour the dressed salad into a serving bowl. Sprinkle with the pomegranate seeds, crispy chickpeas, and parmesan. Serve and enjoy!

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