Ingredients:

Chickpeas

  • 1 can chickpeas, drained & rinsed
  • 1 Tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon turmeric
  • 1/2 teaspoon smoked paprika
  • 2 cloves garlic, minced

Vegan Caesar Dressing

  • 1/4 cup tahini
  • 3 Tablespoon water
  • 1 Tablespoon Dijon mustard
  • 1/2 lemon, juiced
  • 3 cloves garlic, minced
  • 1-2 Tablespoon olive oil
  • 1 teaspoon turmeric
  • Salt & pepper to taste

Preparation:

  1. Preheat oven to 400 degrees.
  2. To make the chickpeas, spread chickpeas on baking sheet with a rim.
  3. Coat with oil & sprinkle on seasonings & garlic.
  4. Mix to coat chickpeas evenly in the spices.
  5. Bake for 40 minutes or until brown and crispy.
  6. Use or store at room temp in an airtight container
  7. To make the dressing, add all ingredients to a bowl and mix until smooth! Add more or less water to adjust the consistency.
  8. For the salad, I used a mix of kale & romaine lettuce, with sliced cherry tomatoes & sliced shallots (you could also use shaved red onion). Dress the salad, and top with crispy chickpeas!
  9. Enjoy!