Salad
2 15 oz. cans of chickpeas
1 tablespoon extra virgin olive oil
1 teaspoon each: garlic, sea salt, pepper
6+ cups chopped romaine lettuce
2 avocados, sliced
1 cup cherry tomatoes, sliced
Black pepper for topping

Optional Toppings: vegan parmesan, gluten-free croutons (if not whole30)

Cashew Caesar Dressing
1/2 cup Georgia Grinders cashew butter
2 tablespoons lemon juice
2 teaspoons capers in brine juice
4 cloves garlic, minced
1 teaspoon dijon mustard
1/3-1/2 cup plain nut milk to thin

Directions

1. First, make the chickpeas. Preheat the oven to 415 degrees Fahrenheit. Rinse and drain the chickpeas and pat dry with a paper towel. Try to get them as dry as you can (this helps them get crunchy) and remove as many skins as possible

2. Place the chickpeas on a large lined baking tray and toss with olive oil, paprika, garlic, sea salt, and pepper. Roast in the oven for 45 minutes, tossing halfway through. Allow to cool for at least 15-20 minutes so they get crunchy!

3. Prepare the Caesar dressing by placing all ingredients in a high-powered blender, starting with 1/3 cup of nut milk. Blend until smooth and slowly add in more nut milk if needed to thin out. You want it to be creamy but not too thick.

4. Once the chickpeas are ready, place chopped romaine in a large serving bowl and top with chickpeas, avocado, black pepper and drizzle on the dressing. Toss and serve with your favorite protein, croutons or as is!

Note: substitute pre-made crunchy chickpeas from the store to skip the roasting step!

Recipe by Selena @thenutritiouskitchen