Step 1

Add all of the Caesar dressing ingredients to a high-powered blender and blend until completely smooth. It is a thick dressing, so you will have to scrape down the sides a couple of times to get it all to blend. Keep going until completely smooth. If you do NOT have a Vitamix, then you will need to soak your cashews overnight to get them really soft and then process in a food processor, which I find makes things smoother than a weak blender. It should be bold, rich in flavor and a salty bite...just like Caesar.

Step 2

The dressing should be nice, thick and creamy. I wanted it thick so it goes well and sticks to the chickpeas. The dressing is fabulous on it's own and chilled overnight, it becomes a thick dip-like consistency. Thin out with a bit of water if wanting to use on a salad or just use thick to dip veggies in or make more chickpea mixture. It's thickness is great to use as a spread on the sandwich.

Step 3

Add the chickpeas and ONLY 6 tablespoons (90g) of the dressing and 1/4 teaspoon salt to a large bowl. Reserve the rest to make more sandwiches or use in salads. Mash until the dressing is evenly incorporated and the chickpeas are mashed but still have texture. Add the red onion and stir until mixed. Taste and add any more salt if desired. Depending on how salty (or not) your chickpeas were, it will affect how much salt you'll need. I also liked a good turn of freshly ground black pepper. I did place the mixture in the fridge to chill and set the flavors for awhile before eating.

Step 4

When assembling the sandwiches, I like to spread extra Caesar dressing on the bread like a "mayo" and as an extra boost of Caesar flavor. Assemble sandwiches as desired!

Step 5

For the extra artichokes, I like to grill them and add them to alfredo sauce and pasta. Try my Garlic Alfredo or another option is this amazing Roasted Artichoke Salad OR these delicious Vegan Crab Cakes!