Ingredients
2 heads Romaine lettuce, chopped
1 can (15oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon capers, minced
1 teaspoon Dijon mustard
1 teaspoon maple syrup
2 tablespoons nutritional yeast
Salt and pepper to taste
1/4 cup water (to thin dressing)
Instructions
Step 1: Preheat your oven to 400°F (200°C). Thoroughly dry the rinsed chickpeas using a clean kitchen towel.
Step 2: Toss the chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper on a baking sheet. Roast for 20 minutes until crispy.
Step 3: In a small bowl, whisk together the tahini, lemon juice, minced capers, Dijon mustard, maple syrup, and nutritional yeast.
Step 4: Gradually add water to the dressing mixture, whisking constantly until the desired creamy consistency is achieved.
Step 5: Place the chopped Romaine lettuce in a large mixing bowl and toss with half of the dressing until well coated.
Step 6: Top the salad with the roasted chickpeas and drizzle the remaining dressing over the top. Serve immediately.
Notes
For extra crunch, add vegan bread croutons. The dressing keeps in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: American/Vegan
Nutrition
- Serving Size: 1 large bowl
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg