After my latest goddess dressing obsession, I wanted to go back and try making a vegan caesar sauce because I saw this Quinoa Chickpea Caesar Salad by The Full Helping and I simply had to try. I loved how she seasoned the chickpeas and developed a caesar sauce using white miso! I was not disappointed, to say the least. This is one delicious, full flavored combination.
My diet has been somewhat heavy on the grains these days so I chose to skip the quinoa and add a variety of veggies (and avocado of course). I am including Gena’s recipe for the chickpeas and the sauce here. For the full version of her salad, make sure to check her post.
- 1½ cups cooked chickpeas or 1 can chickpeas, drained and rinsed
- 2 teaspoons vegetable oil
- 1 tablespoon Worcestershire sauce I used Lord Sandy's, but many brands, including Annie's are vegan; if you're allergic to wheat, gluten, or soy, or you don't have Worcestershire sauce at home, you can substitute an extra tablespoon of tamari
- 1 tablespoon tamari
- ½ teaspoon smoked paprika
- 1 teaspoon apple cider vinegar
- 1 teaspoon agave or maple syrup
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ cup raw cashews soaked for at least 2 hours, drained, and rinsed (you can substitute soaked sunflower seeds, pumpkin seeds, pine nuts, or macadamia nuts)
- ½ cup water
- 2 cloves garlic crushed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dulse nori, or kelp flakes or granules
- 1 tablespoon mellow white miso
- 2 tablespoons nutritional yeast
- 3 tablespoons lemon juice
Preheat your oven to 375F.
Toss the chickpeas in the oil, Worcestershire sauce, tamari, smoked paprika, apple cider vinegar, agave or maple syrup, onion powder, and garlic powder. Spread them on a foil or parchment lined baking sheet and roast for 25 minutes, or until lightly browning, stirring halfway through. Set the chickpeas aside.
While the chickpeas roast, blend all dressing ingredients together in a food processor or blender till smooth.