Caesar Salad

For the vegan caesar dressing:

1/2 cup cashews, soaked in hot water for 15 mins

6 tbsp water

2 tbsp olive oil

1 and 1/2 tbsp lemon juice

1 tbsp white wine vinegar

1 tbsp capers in brine

2 tsp low-sodium soy sauce

2 tsp dijon mustard

1/4 tsp sea salt plus to taste

1/4 tsp ground black pepper plus to taste

1/4 tsp garlic powder

1 small clove garlic

2 tbsp hemp seeds

For the vegan caesar salad:

2 heads romaine lettuce, finely chopped

Blackened chickpeas

1 and 1/2 cups croutons

1/4 cup hemp parmesan (optional)

For the blackened chickpeas:

1 can chickpeas

1/2 tbsp smoked paprika

1/2 tbsp regular paprika

1 tsp onion powder

1 tsp garlic powder

1 tsp cayenne pepper

3/4 tsp ground white pepper

3/4 tsp ground black pepper

1/2 tsp dried thyme leaves

1/2 tsp dried oregano

Method:

For the vegan caesar dressing:

• Drain and rinse the soaked cashew pieces.

• Add them to a blender along with the rest of the vegan caesar dressing ingredients, and combine until smooth, stopping to scrape down the sides if needed.

• If needed to aid blending, add a tablespoon of water at a time.

• Season to taste with additional salt and pepper.

• Leftover vegan caesar dressing keeps for about a week in the fridge. Best used cold.

For the blackened chickpeas:

• Mix all the seasoning ingredients together in a mortar and pestle.

• Heat vegetable oil in a large skillet over medium-high heat.

• Add the chickpeas, stir well, and cook for 2 minutes.

• Add the blackening seasoning in 2 or 3 batches, stirring each time, to ensure even distribution.

• Continue to fry, stirring occasionally, until the chickpeas are lightly crisped (they'll get even crispier as they cool) and the spices and herbs are a little browned - about 5 minutes.

• Season to taste with salt and more seasoning blend if desired.

• Once cooled, leftovers can be stored for several days in the fridge, but note that the chickpeas won't stay crispy, despite still being tasty.

For the vegan caesar salad:

• Cool the dressing in the refrigerator (or for just a few minutes in the freezer) if needed to get it cold for serving.

• Toss the romaine lettuce with as much dressing as you would like, then mix in blackened chickpeas, croutons, and sprinkle with vegan parmesan if using. Serve cold.