Step 1

Make your croutons, or you can use store-bought croutons!

Step 2

Prepare your vegan caesar dressing by adding all the dressing ingredients to a blender and blending until a creamy dressing has formed.

Step 3

Next, roast your chickpeas.  Drain and rinse the chickpeas and then pat them dry.  Place them on a baking sheet and toss with olive oil and spices.  Bake until chickpeas are nice and crispy, 15-20 minutes.  Let cool a little bit before you add them to the salad.

Step 4

Start assembling the salad by thoroughly washing your lettuce and kale and ripping it or chopping it up into bite size pieces.  Traditionally Caesar salad uses whole leaves of lettuce but you could also do a chopped version if you like.  I like to cut the kale pretty thinly since it is a little tougher than the romaine lettuce.

Step 5

Add your lettuce and kale to a large bowl.  Pour your dressing over and then use a wooden spoon, or your hands, to mix well.  You want to make sure that all the lettuce and kale is equally coated with the dressing.  Some salads I just pour the dressing right on top at the end but with a Caesar salad it’s important to make sure the dressing is completely incorporated into the salad.

Step 6

Add in the croutons, chickpeas and parmesan cheese and gently toss everything together.  I like to serve mine with a little extra cracked black pepper on top and a squeeze of fresh lemon juice.

Step 7

You could also put a serving of lettuce into a bowl and then top with desired amount of croutons and chickpeas.