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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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