July | 2024 | Mostly Beans

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Vegan Caesar Salad With Crisp Chickpeas

Prep Time25

Cook Time20

Beans4

Total Time4 45

Course: Lunch, Salad

Cuisine: American, California, Vegan

Keyword: Dry Beans

Servings: servings

Calories: 618kcal

Equipment

1 high-speed blender

Ingredients

Dry Beans

½ lb garbanzo beans dry

Salad

2 cups sourdough bread crusty, chopped
2 tbsp extra-virgin olive oil
2 tbsp extra-virgin olive oil
1 large bunch lacinato kale stems removed, roughly chopped
1 large head romaine lettuce chopped

Dressing

1 cup whole unroasted cashews
¼ cup nutritional yeast
¼ cup lemon juice fresh, from 1-2 lemons
3 cloves garlic
2 tsp caper jar brine
1 tsp Dijon mustard
1 tsp white miso paste
¾ tsp kosher salt
½ tsp pepper
¾ cup water (or aquafaba for extra creamy)

Instructions

Beans

Make the ½ lb garbanzo beans, either in the pressure cooker or in a slow cooker (after soaking only). Refer to the main page on beans. Do not add any spices.

Salad

Heat the toaster oven to 400 degrees on speed convection. On a small baking sheet, toss the 2 cups sourdough bread (chopped) with 2 tbsp extra-virgin olive oil and add salt and pepper generously. Bake for about 8-10 minutes.
While that bakes, prepare the ½ lb garbanzo beans. Drain them (save the liquid for this or other projects). Dry them thoroughly; use kitchen towels and then paper towels. Toss with 2 tbsp extra-virgin olive oil and add salt and pepper generously. Drain the oil off. Then add to a parchment-paper-lined sheet pan, ensuring they are not crowded. You may want to do two patches if using the toaster oven.

Dressing

To a high-speed blender, add the 1 cup whole unroasted cashews, ¼ cup nutritional yeast, ¼ cup lemon juice, 3 cloves garlic, 2 tsp caper jar brine, 1 tsp Dijon mustard, 1 tsp white miso paste, ¾ tsp kosher salt, ½ tsp pepper, and ¾ cup water (or aquafaba for extra creamy).
Blend until completely smooth, 3-4 minutes, scraping the sides with a rubber spatula every minute or so, at least.

Finish

When ready, prepare and chop the 1 large head romaine lettuce and 1 large bunch lacinato kale. Add the chopped kale to a large bowl, along with the dressing. Massage the kale with your grubby little hands until softened.
Add the lettuce, croutons, and half the chickpeas. Toss to coat and season with salt and pepper. Sprinkle with more nutritional yeast. Top with remaining roasted chickpeas.

Notes

Makes 4 servings, at least at those nutrition facts

Nutrition

Nutrition Facts

Vegan Caesar Salad With Crisp Chickpeas

Amount Per Serving

Calories 618 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 5g31%

Polyunsaturated Fat 6g

Monounsaturated Fat 19g

Sodium 684mg30%

Potassium 1436mg41%

Carbohydrates 63g21%

Fiber 18g75%

Sugar 12g13%

Protein 24g48%

Vitamin A 20418IU408%

Vitamin C 78mg95%

Calcium 310mg31%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

Watermelon Blueberry Salad

Prep Time30

Cook Time10

Total Time40

Course: Appetizer, Side Dish

Cuisine: American

Keyword: Picnic, Pyrex, Summer

Servings: servings

Calories: 158kcal

Ingredients

6 cups watermelon seeded and cubed
1 pint blueberries washed and cleaned
3 oz feta crumbled from block
12 leaves basil slivered
½ cup balsamic vinegar
1 tbsp honey

Instructions

Make the balsamic glaze first, so it has maximum time to cool. In a small sauce pan, mix the ½ cup balsamic vinegar and 1 tbsp honey well, and heat over medium until it is bubbling, about 2 minutes. Watch it carefully until it reduces by half and is thickened. Cool by pouring into a heat-safe dish and placing in the fridge.
Prepare the other ingredients. Slice the 6 cups watermelon and clean and prep the 1 pint blueberries. Crumble the 3 oz feta and clean and slice the 12 leaves basil.
If you are serving immediately, you can add it all together. If not, keep ingredients separate until ready to serve.

Notes

Makes six servings as a side.

Nutrition