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Vegan Caesar Salad With Crisp Chickpeas Published January 8, 2020 Total Time 25 minutes Rating Comments Read comments Advertisement Ingredients FOR THE SALAD ½ small loaf crusty bread, such as sourdough, torn into 1-inch pieces (about 2 cups) ¼ cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1 (14-ounce) can chickpeas, drained, rinsed and thoroughly dried 1 large bunch lacinato kale, stems removed and roughly chopped into 1-inch pieces (about 4 cups) 1 large head romaine lettuce, roughly chopped into 1-inch pieces (about 6 cups) FOR THE DRESSING 1 cup whole (unroasted) cashews 1 snack-size (2-by-3-inch) sheet roasted nori, crumbled (optional) ¼ cup nutritional yeast, plus more for serving ¼ cup fresh lemon juice (from 1 to 2 lemons) 3 garlic cloves 2 teaspoons brine from a jar of capers 1 teaspoon Dijon mustard 1 teaspoon white miso paste ¾ teaspoon kosher salt ½ teaspoon freshly ground black pepper Preparation Step 1 Heat the oven to 400 degrees

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A Note From My Kitchen No matter what the occasion, I almost always include some type of fresh fruit on the menu

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