Spiced Vegan Tahini Caesar Salad with Crispy Chickpea Croutons
Ingredients
Chickpea Croutons
- 1 15-ounce can chickpeas, drained and rinsed well
- 1 teaspoon extra virgin olive oil
- Pink sea salt, to taste
- Freshly cracked black pepper, to taste
Dressing
- 1/4 cup creamy tahini (I used SoCo Artisanal Tahini)
- 3 tablespoons fresh lemon juice
- 1 tablespoon stone ground mustard (or dijon)
- 2 tablespoons warm water (or enough to thin to a consistency you like)
- 2 dashes cayenne pepper, or to taste
- Pink sea salt, to taste
- Freshly cracked black pepper, to taste
Salad
- 4 cups chopped romaine hearts
- Pink sea salt, to taste
- Freshly cracked black pepper, to taste
- Lemon wedges, for serving
Instructions
- For the chickpeas, place the beans on a dry, clean kitchen towel then fold the towel over and gently rub the beans to loosen their skins. Remove the remaining skins with your fingers, then pat the chickpeas dry with another towel. Heat the oven to 425. Place the chickpeas on a parchment lined rimmed metal baking sheet then toss them with the oil and salt. Roast for 15 minutes, toss, then roast for another 15 minutes or until golden brown and crisped to your liking. Season with black pepper.
- For the dressing, whisk the tahini, lemon juice, mustard, warm water, cayenne pepper, salt, and black pepper until well combined. Taste and adjust the ingredient amounts if you'd like. Thin with more warm water if necessary.
- For the salad, place the chopped romaine hearts in a medium-large bowl, then toss with enough dressing to evenly coat the lettuce. Top with the chickpea croutons and season with more salt and pepper. Serve with lemon wedges. Store any leftover dressing in a sealed container in the fridge for up to one week.