Vegan Sweet Caesar Salad with Roasted Chickpeas
  • Roasted Chickpeas
  • 1 can chickpeas (750g) rinsed, drained and dried well
  • Olive oil
  • Sea salt
  • Pepper
  • Garlic Powder
  • Cayenne (optional)
  • Salad Ingredients
  • Kale
  • Spinach
  • Cantaloupe
  • Sliced Kiwi
  • Vegan Caesar Dressing
  • ½ cup hummus, fresh or store bought (I used roasted garlic)
  • 1 tsp mustard (I used sweet & spicy)
  • 2 cloves of fresh garlic, pressed - *omit if using garlic hummus
  • 2 tbs fresh lemon juice
  • zest from ½ lemon
  • pinch of pink sea salt
  • pinch of freshly ground pepper
  • 2 - 3 tbs olive oil
  • 1 tbs agave, honey or maple syrup
  • 1 tbs vegan mayonnaise - optional but really makes this very creamy
  1. Preheat oven to 450F. Line a large baking pan with parchment or non stick foil.
  2. Rinse and drain chickpeas, then blot well with a clean towel or paper towel. Make sure you get every last drop of moisture off the chickpeas, otherwise you will end up with soggy ones.
  3. Toss chickpeas in olive oil and season with sea salt, pepper, garlic powder and cayenne if you like them spicy.
  4. Spread chickpeas on baking pan, place in oven for 30 -40 minutes or until crispy.
  5. Wash and dry kale and spinach and place into large salad bowl. Add in about 1 cup of cantaloupe (balls or cubes is fine).
  6. In a blender, combine all salad dressing ingredients. Blend until combined and adjust seasonings to your taste. I threw in some vegan mayonnaise to add some creaminess to the dressing. Totally optional but a really nice addition.
  7. Place into a small mason jar with a tight fitting lid until ready to serve.
  8. When ready to serve, shake jar of dressing well, toss salad with a few tablespoons of dressing, top with chickpeas and garnish with kiwis. Any leftover dressing stores well in the fridge for 3 - 4 days.