# What You'll Need:
→ Chickpea Croutons
01 - 1 (15-ounce) can chickpeas, drained, rinsed and patted dry
02 - 1 tablespoon extra-virgin olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon fine sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Salad
07 - 1 large head romaine lettuce, chopped
08 - 1/2 cup cherry tomatoes, halved (optional)
09 - 1/4 small red onion, thinly sliced (optional)
→ Vegan Caesar Dressing
10 - 1/2 cup vegan mayonnaise
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon Dijon mustard
13 - 2 teaspoons capers, finely chopped
14 - 2 tablespoons nutritional yeast
15 - 2 cloves garlic, minced
16 - 1 teaspoon soy sauce or tamari
17 - 2 tablespoons extra-virgin olive oil
18 - Salt and freshly ground black pepper, to taste
→ Garnish
19 - 2 tablespoons vegan Parmesan, grated (optional)
20 - Freshly cracked black pepper, for finishing
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Thoroughly dry the drained chickpeas with a clean kitchen towel or paper towels to remove surface moisture; this promotes crisping during roasting.
03 - In a mixing bowl, toss the dried chickpeas with 1 tablespoon extra-virgin olive oil, smoked paprika, garlic powder, sea salt and black pepper until evenly coated.
04 - Spread the seasoned chickpeas in a single layer on a rimmed baking sheet and roast 25 to 30 minutes, shaking the pan once halfway through, until golden and crisp; transfer to a cooling rack and cool completely.
05 - Whisk together vegan mayonnaise, lemon juice, Dijon mustard, chopped capers, nutritional yeast, minced garlic, soy sauce (or tamari) and 2 tablespoons olive oil until smooth; adjust seasoning with salt and pepper.
06 - Place the chopped romaine, halved cherry tomatoes and sliced red onion in a large salad bowl; ensure leaves are well drained and dry for best texture.
07 - Add the desired amount of dressing to the greens and toss gently but thoroughly to coat each leaf evenly.
08 - Top the dressed salad with the roasted chickpea croutons, sprinkle with vegan Parmesan if using and finish with freshly cracked black pepper; serve immediately for optimal crunch.
09 - Store cooled chickpea croutons in an airtight container at room temperature for up to 2 days; keep dressing refrigerated and combine with greens just before serving to preserve texture.
