Plant-Based Caesar Bowl with Crispy chickpeas
This Plant-Based Caesar Bowl is layered with greens, avocado, pepitas, red onion, crispy chickpeas & potatoes drizzled with creamy dressing.
Servings 4 people
Ingredients
Salad
- 2 (15) oz cans chickpeas drained, rinsed, and patted dry
- 1.5 lbs russet potatoes cut into small ½” pieces
- 3 tbsp + 1 tsp garlic olive oil divided
- 2 tsp garlic powder
- 2 tsp garlic salt
- 1 large bunch fresh kale de-stemmed and cut into small pieces
- 1 large head romaine cut into small pieces
- 2 avocados
- 1 cup pepitas
- 1/2 red onion sliced thin
Caesar Dressing
- 1 cup compatible plant-based mayo
- 1/4 cup compatible plant-based hummus
- 1/4 cup fresh lemon juice
- 1 tbsp juice from a jar of capers
- 1 tsp (heaping) Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp salt
- soy milk to desired consistency
Instructions
- SOAK cut russet potatoes in a bowl of cold water as you prepare to roast. This will help them get more crispy.
- PREHEAT oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Drain potatoes and pat dry.
- COMBINE chickpeas and potatoes in a large bowl. Toss with garlic oil. Then, sprinkle them with garlic powder and garlic salt. Stir until well combined.
- SPREAD on the prepared baking sheet in a single layer. Bake for 45 minutes, or until crispy, stirring every 15 minutes.
- MAKE Caesar dressing by combining all the dressing ingredients except the soy milk. Whisk until smooth. Add soy milk, 1 tablespoon at a time until desired consistency.
- SOFTEN chopped kale by tossing with the remaining 1 teaspoon oil. Then, gently massage with your hands until kale turns bright green and softens. This step is optional, but fantastic to get sometimes tough kale to a great consistency.
- BUILD your bowl by layering kale, lettuce, roasted chickpeas and potatoes, sliced onion, pepitas, and half a sliced avocado. Top with dressing when ready to serve and additional garlic salt, if desired, to taste.