This is a delicious Plant Based Caesar Salad. Some key ingredients include romaine lettuce, plant based chick’n filets, and a creamy tahini dressing. I made some crunchy, homemade croutons for the salad.
Plant Based Caesar Salad
1 Large head of romaine lettuce
1 Can Chickpeas, roasted (optional)
1 Package of Chick’n filets
2-4 Slices of sourdough bread, or a bread of your choice, chopped into cubes
1-2 Tablespoons of olive oil
1/2 Teaspoon of smoked paprika
1 Tablespoon of Italian seasoning
1/2 Teaspoon onion powder
1/4 Cup of vegan Parmesan cheese
Pinch of Himalayan salt and pepper
Pinch of onion powder
1/2 Cup of tahini
3 Tablespoons of apple cider vinegar
2 Tablespoons of soy sauce
2 Teaspoons of Italian seasoning
2 Tablespoons of olive oil
2 Tablespoons of lemon juice – (1 medium lemon)
1 Clove of garlic, minced
Add water as needed to thin
-For Croutons: Preheat oven to 350F. Cut bread into 3/4 – 1 inch cubes. In a medium size bowl, add croutons, spices, vegan Parmesan cheese and olive oil and combine well. Spread onto a parchment lined baking sheet and bake 12-14 minutes, stirring halfway. Remove from the oven to cool on the baking sheet.
-Add all of the ingredients to a small bowl whisk until combined. Cover and set aside in the refrigerator.
-Roast chickpeas if desired, add 1 tablespoon of olive with seasoning of your choice, roast for 20 minutes on a baking sheet with parchment paper.
-Bake plant based chick’n filets according to directions on packaging.
-Chop romaine lettuce into bite size pieces, and add to a bowl of cold water to rinse. Dry in the salad spinner, and add to a salad bowl or plates. Refrigerate until needed.
-To assemble the salad, pour the dressing evenly over the lettuce. Add croutons and chickpeas along with filets. Garnish with fresh basil and additional dressing. Enjoy!