Ingredients

• Ingredients Units USM Scale 1x2x3x 3 heads romaine lettuce, chopped 1 avocado, sliced (optional) Almond Parmesan Chickpea Croutons 1 can (15oz) chickpeas (garbanzo beans), drained and rinsed 1 tablespoon olive oil 3/4 teaspoon garlic powder generous pinch mineral salt Caesar Dressing 3/4 cup raw cashews 1/2 cup water 2 garlic cloves 2 teaspoons capers 1 tablespoon vegan worcestershire (I use Annie’s) 2 teaspoons dijon mustard juice of 1 medium lemon or 1 teaspoon apple cider vinegar generous pinch of mineral salt & fresh cracked pepper

Preparation

• Instructions Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or silpat. Chickpea Croutons: Place rinsed chickpeas between a clean dish cloth, and gently rub them to dry, removing any of the loose skins. Place chickpeas on a prepared baking sheet, drizzle with oil and toss to coat, sprinkle with garlic powder and salt. Arrange chickpeas in a single layer, and garlic cloves (from the dressing), and bake for 40 – 45 minutes, stirring every 10 minutes or so. Remove the garlic if they seem to be getting too baked (especially if they are on the smaller side). Once done, set aside. Caesar Salad Dressing: Soak the cashew in hot water (not boiling) for 5 minutes, drain. In a high speed or personal blender, add the cashews, water, roasted garlic cloves, capers, worcestershire, dijon, lemon juice, salt & pepper, blend until creamy smooth. Makes about 1 cup. Assemble Caesar Salad: Place the chopped romaine in a large mixing bowl, add as much or as little of the dressing as you like, you may have some leftover, and give a good toss. Top with chickpea croutons, avocado, and a sprinkle of Almond Parmesan. Serves 3 – 4 Store: Leftover salad and dressing will stay fresh in the refrigerator for up to 5 – 6 days in covered containers.