# What You'll Need:
→ Chickpea Croutons
01 - 1 can (15 oz / 400 g) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/4 tsp sea salt
06 - 1/4 tsp 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 tbsp lemon juice
12 - 1 tbsp Dijon mustard
13 - 2 tsp capers, finely chopped
14 - 2 tbsp nutritional yeast
15 - 2 cloves garlic, minced
16 - 1 tsp soy sauce or tamari
17 - 2 tbsp olive oil
18 - Salt and pepper, to taste
→ Garnish
19 - 2 tbsp vegan parmesan, grated (store-bought or homemade, optional)
20 - Freshly cracked black pepper
# Method:
01 - Preheat the oven to 400°F (200°C).
02 - Pat chickpeas dry with a kitchen towel. Toss with olive oil, smoked paprika, garlic powder, sea salt, and black pepper.
03 - Spread the chickpeas in a single layer on a baking sheet. Roast for 25–30 minutes, shaking halfway, until crispy and golden. Let cool.
04 - Meanwhile, whisk together the vegan mayonnaise, lemon juice, Dijon mustard, capers, nutritional yeast, garlic, soy sauce, and olive oil until smooth. Season with salt and pepper to taste.
05 - In a large salad bowl, combine chopped romaine, cherry tomatoes, and red onion.
06 - Drizzle with dressing and toss to coat.
07 - Add the roasted chickpea croutons on top. Sprinkle with vegan parmesan and more black pepper, if desired.
08 - Serve immediately for the best texture.
