Smashed Chickpea Caesar Salad
This healthier vegan smashed chickpea salad with Caesar dressing is creamy, savory, and full of plant-based protein.
Servings: 4 servings
Calories: 230kcal
Ingredients
for the salad:
- 1 cup Bob's Red Mill Garbanzo Beans/Chickpeas soaked for at least 8 hours (with optional 1/2" piece of kombu)
- 3 cups water
- 1/2 cup red onion finely chopped
- 1 tablespoon freshly dill finely chopped
- 1 batch of dressing
- Toppings: sprouts smashed avocado, tomatoes, lettuce, etc.
for the dressing
- 1/2 cup raw cashews
- 1/4 cup water + more if needed
- 1 teaspoon miso
- 1 tablespoon mustard
- 1 tablespoon lemon juice
- 2 tablespoons vegan mayo
- 2 tablespoons capers
- Salt & pepper to taste
Instructions
- Add your soaked chickpeas into a large pot with water. Bring to a boil, turn down to simmer and let cook until beans are tender about 70 - 90 minutes. Once tender, strain and run under cold water for a few minutes until they're cool enough to touch.
- Transfer the chickpeas to a large bowl and prepare the dressing.
- Add all ingredients into a blender and blend on high until smooth and creamy. If the blender gets stuck, add 1 tablespoon of water at a time until the dressing is the desired consistency (that of a classic caesar dressing).
- Smash the chickpeas with a fork or potato masher. Add onions and dill and fold in the dressing.
- Serve on top of crackers, a salad or on some toasted gluten-free bread!
Nutrition
Calories: 230kcal | Carbohydrates: 15g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 497mg | Potassium: 255mg | Fiber: 3g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 4.2mg | Calcium: 31mg | Iron: 1.8mg