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Vegan Caesar Salad With Crisp Chickpeas

cooking.nytimes.com
  • 25 minutes
  • Serves 4

INGREDIENTS

1/2 small loaf

crusty bread

1/4 cup

olive oil

1 serving

kosher salt and pepper

14 oz

chickpeas

4 cups

lacinato kale

6 cups

romaine lettuce

1 cup

cashews

1 sheets

snack-size roasted nori

1/4 cup

nutritional yeast

1/4 cup

lemon juice

3

garlic cloves

2 tsp

brine from a jar of capers

1 tsp

dijon mustard

1 tsp

miso paste

3/4 tsp

kosher salt

1/2 tsp

pepper