Croutons ingredients:
-4 large slices of day-old bread, sourdough or rye cut in about 1/2 inch pieces
-3 cloves garlic chopped
-4 or 5 sprigs of fresh thyme
-Dash of sea salt
Roasted chickpeas ingredients:
-2 cups of dried chickpeas soaked overnight and cooked or 1 15 ounce can
-2 tablespoon avocado oil
-2 sprigs of fresh thyme
-1 teaspoon sea salt
-1 teaspoon freshly cracked pepper
Dressing ingredients:
Salad ingredients:
-1 romaine salad heart per person cut in half lengthwise
-1 medium red onion thinly sliced on a mandoline
-Vegan bacon bits
Crouton method:
Preheat your oven to 350 degrees.
Add the bread pieces, garlic, thyme and salt into a food processor and pulse until coarse.
Add the crums onto a baking sheet and roast for about 20 minutes or until golden brown.
Set aside
Roasted chickpeas method:
Keep your oven at 350 degrees.
Drain your chickpeas very well and dry with a towel.
Spread on a baking sheet.
Add oil, thyme, sea salt and pepper and mix well.
Bake for about 45 minutes or until crispy and golden mixing halfway.
Set aside.
Dressing method:
Salad method:
Place 2 halves of romaine on each plate.
Add onions separating the round layers, croutons, chickpeas bacon bits and Brazil nut parmesan.
Generously drizzle salad dressing on top.
Sprinkle with lemon zest.
Voila! Vegan caesar salad.
