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Vegan Caesar Salad With Crisp Chickpeas Recipe
Ingredients
- ½ small loaf crusty bread, such as sourdough, torn into 1-inch pieces (about 2 cups)
- ¼ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 (14-ounce) can chickpeas, drained, rinsed and thoroughly dried
- 1 large bunch lacinato kale, stems removed and roughly chopped into 1-inch pieces (about 4 cups)
- 1 large head romaine lettuce, roughly chopped into 1-inch pieces (about 6 cups)
- For The Dressing:
- 1 cup whole (unroasted) cashews
- 1 snack-size (2-by-3-inch) sheet roasted nori, crumbled (optional)
- ¼ cup nutritional yeast, plus more for serving
- ¼ cup fresh lemon juice (from 1 to 2 lemons)
- 3 garlic cloves
- 2 teaspoons brine from a jar of capers
- 1 teaspoon Dijon mustard
- 1 teaspoon white miso paste
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
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