Vegan caesar salad with crispy chickpeas, coconut bacon and a cashew-less dressing ✨ Before I went vegan I was a HUGE fan of Caesar salad- it was one of the things I thought I’d miss the most- but luckily this salad more than makes up for it 🙌🏼 Although I love cashews as much as the next person, they can be seriously expensive 👀 Instead is a cashew base I use sunflower seeds, which are a fraction of the cost and still delicious 🌿.
Start by draining and rinsing a can of chickpeas. Toss in a bowl with 1 tsp each of oregano, garlic powder + onion powder. Bake for 25 minutes at 450 F. To make coconut bacon follow @minimalistbaker recipe. Meanwhile, blend together 1/2 cup sunflower seeds, 1/4 cup + 2 Tbsp water, 1 tbsp apple cider vinegar, 1 garlic clove, 1 tsp Dijon, 1 tbsp maple syrup, the juice of 1/2 lemon + a pinch of salt and pepper. Combine together with kale and other veggies of your choice + enjoy! 💛