A party pleasing salad
I love bringing this dish to family get-togethers. Trust me, the creamy dressing combined with roasted chickpeas, homemade parmesan “cheese,” and crispy romaine hearts is a crowd pleaser. It’s dairy free, gluten free, and packed with good-for-you ingredients. Sometimes I make two batches, so we can have it at home the next day.
Greek Caesar Salad
Yield: 6-8 servings Prep Time: 15 minutes Bake time: 30 minutes
For the Dressing:
3/4 cup of extra virgin olive oil
1 cup of non-dairy plain yogurt (I used Silk plain yogurt)
Lemon zest of 1 lemon
Juice of 1 medium sized lemon
2 cloves of garlic (or 1 large clove), minced
1 teaspoon of nutritional yeast
1/8 teaspoon of Worcestershire sauce (I used Annie’s brand)
2 teaspoons of Dijon mustard
Sea salt and white pepper to taste
For the “parmesan cheese”:
1 cup of raw cashews
3 1/2 tablespoons of nutritional yeast
1/4 teaspoon of garlic powder
3/4 teaspoon of fine sea salt.
For the salad:
3 Romaine Lettuce Hearts, chopped, rinsed and dried
1 15 oz. can of chickpeas, rinsed and drained
Extra virgin olive oil
1/2 teaspoon of cumin
1/8 teaspoon of cayenne pepper
Sea Salt and pepper to taste
1. Preheat the oven to 400 degrees F.
2. Put all of the dressing ingredients in a food processor or blender. Pulse until creamy, place in a covered bowl or mason jar, and let the dressing sit in the refrigerator.
3. In a mixing bowl, toss the rinsed chickpeas with about a tablespoon of extra virgin olive oil, 1/2 teaspoon of cumin, 1/8 teaspoon of cayenne pepper, sea salt, and pepper to taste. Spread the chickpeas evenly on a non-stick baking tray and bake for 30 minutes, rolling the chickpeas after the first 15 minutes to cook evenly.
4. While the chickpeas are roasting, put all of the ingredients for the “parmesan cheese” in a food processor. Pulse until the cashews are little crumbles. Set aside.
5. Wash and chop the romaine lettuce. Place the lettuce in a large bowl and add the parmesan cheese. Once the chickpeas have cooled for 5 minutes, add to the salad. Serve with the dressing on the side.