Ingredients
Directions
Make the Dehydrated Cheesy Chickpea Croutons: Add the miso, nutritional yeast, garlic powder, onion powder, and water to a medium-sized bowl. Whisk together until the miso is dissolved.
Transfer the chickpeas to the bowl and stir until they’re coated in the cheesy mixture.
Spread the chickpeas out evenly on your prepared dehydrator trays (with either parchment paper or dehydrator sheets on top of the trays).
Set the dehydrator to 118–122 degrees F and dehydrate for 8 hours, tossing halfway through.
Make the Caesar dressing: Add all ingredients to a food processor or high-speed blender, including the 2 tablespoons of Vegan Walnut Parmesan, and blend until creamy.
Taste for additional flavors of choice — more lemon for acidity, more parmesan for cheesy, or more garlic for garlicky. Set aside.
Add the kale to a large bowl.
Add three tablespoons of Caesar dressing to the kale and massage the dressing into the kale with clean hands. Massage until the kale is slightly wilted, about 30–60 seconds.
Add the tomatoes and onions and toss.
Add the remaining Caesar dressing (or less if you prefer lighter dressing).
Divide kale caesar salad between two bowls and top with the Dehydrated Cheesy Chickpea Croutons.
Chef's Notes
Substitutions
Substitute another white bean for chickpeas like great northern, cannellini, or navy beans.
In place of kale, use spinach, chard, or other leafy green of choice.
Instead of red onion, use yellow or white onion, or shallots.
Use ¼ teaspoon of garlic powder in place of the whole clove.
In place of Dehydrated Cheesy Chickpea Croutons, use other vegan croutons of choice.
Nut-free
Use sunflower seeds in place of cashews for the Caesar dressing.
Traditional Oven Directions
To make the Dehydrated Cheesy Chickpea Croutons, heat the oven to 170 degrees F and line a baking sheet with parchment paper. Evenly space chickpeas along the baking sheet and dehydrate them for 4–6 hours, tossing halfway through.
Prep Ahead
Make the Dehydrated Cheesy Chickpea Croutons ahead of time and store them in an airtight container at room temperature for up to three months.
Make the Caesar dressing with the Vegan Walnut Parmesan ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
Make the Dehydrated Cheesy Chickpea Croutons: Add the miso, nutritional yeast, garlic powder, onion powder, and water to a medium-sized bowl. Whisk together until the miso is dissolved.
Transfer the chickpeas to the bowl and stir until they’re coated in the cheesy mixture.
Spread the chickpeas out evenly on your prepared dehydrator trays (with either parchment paper or dehydrator sheets on top of the trays).
Set the dehydrator to 118–122 degrees F and dehydrate for 8 hours, tossing halfway through.
Make the Caesar dressing: Add all ingredients to a food processor or high-speed blender, including the 2 tablespoons of Vegan Walnut Parmesan, and blend until creamy.
Taste for additional flavors of choice — more lemon for acidity, more parmesan for cheesy, or more garlic for garlicky. Set aside.
Add the kale to a large bowl.
Add three tablespoons of Caesar dressing to the kale and massage the dressing into the kale with clean hands. Massage until the kale is slightly wilted, about 30–60 seconds.
Add the tomatoes and onions and toss.
Add the remaining Caesar dressing (or less if you prefer lighter dressing).
Divide kale caesar salad between two bowls and top with the Dehydrated Cheesy Chickpea Croutons.
