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Vegan Tahini Caesar Salad with Smoked Chickpeas


In warmer weather, we long for light meals like this recipe The vegetable cookbook, which contains crispy romaine and kale. Spicy, smoky chickpeas as a gluten-free crouton substitute.

What you need:

For the dressing:
⅓ cup of tahini
3 tablespoons of lemon juice
1 teaspoon apple cider vinegar
2 small cloves of garlic
2 tablespoons of capers, drained
1½ teaspoons of Dijon mustard
1 teaspoon of yeast
1 teaspoon maple syrup
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup of water

For the chickpeas:
1½ cups of chickpeas, drained and rinsed
2 teaspoons of dehydrated chopped onion
¾ teaspoon of smoked paprika
⅛ teaspoon of red pepper flakes
½ teaspoon coconut sugar
2 teaspoons of tamari
1 teaspoon of balsamic vinegar
2 tablespoons of water

For the salad:
6 wrapped cups of kale, stems removed, chopped
1 lemon wedge
5 wrapped cups of romaine lettuce (hearts and leaves), chopped
½ cup of vegan bacon pieces

What you do:

  1. For the dressing, put all the ingredients in a blender and stir until smooth. Add more water as needed, 1 tablespoon at a time, to achieve a smooth, pourable consistency. Put aside.
  2. For the chickpeas, place all the ingredients in a medium-sized saucepan over medium heat and fry for 3 to 5 minutes, stirring frequently, until the spices are fragrant and all of the water has evaporated. Cover and set aside.
  3. For the salad, place the kale in a large bowl and squeeze the lemon wedge into the bowl. Massage the kale with your hands until the leaves soften, shrivel, and turn light green. Add romaine, toss and drizzle half of the dressing over greens. Throw until it is coated.
  4. Add chickpeas and another dash of dressing. Garnish with vegan bacon pieces, toss again and serve.

Photo credit: Ashley Madden



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