Avocado Caesar Salad with Roasted Chickpea Croutons

I was one of those kids who ordered a Caesar salad every chance I got. But, when I realized what Caesar salad dressing is actually made out of, my obsession faded. Flash forward to a few years ago when I discovered that avocados can be used as a creamy base for sauces and dressing and I created this vegan avocado Caesar salad dressing recipe. It is SO good! It truly fulfills all of my childhood Caesar salad dreams…AND it is healthy! Give it a try and see for yourself!

For an extra boost of amazingness, make a batch of my plant-based parmesan to sprinkle on top. You won’t regret it!

Avocado Caesar Salad with Roasted Chickpea Croutons

(Makes about 2-3 servings) 

For the salad

• 3-4 cups (3-4 oz.) of your favorite salad greens, (ex. romaine, spinach, kale, arugula, etc.), washed and chopped

For the dressing

• 1 medium, ripe avocado
• 3 tablespoons water
• 1 garlic clove
• 1 ½ tablespoons lemon juice
• 2 teaspoons dijon mustard
• 3 teaspoons caper brine
• 2 teaspoons capers
• ¼ teaspoon pepper
• ¼ teaspoon salt

For the chickpea croutons 

• 1, 14 oz, can garbanzo beans (aka chickpeas), drained and dried  
• 1 teaspoon avocado oil
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• ⅛ teaspoon cayenne (optional)

Instructions

To make the chickpea croutons.

1. 1. Preheat the oven to 400 degrees.
   2. Rinse and drain the chickpeas then place on a clean kitchen towel and gently pat/rub dry. 
   3. Transfer to a large baking sheet and drizzle with 1 teaspoon of avocado oil, salt, garlic powder, smoked paprika, and cayenne, if using. Mix to evenly coat. 
   4. Roast in the preheated oven for 20 minutes, then gently roll around on the baking sheet and bake for another 10 minutes, until chickpeas are completely crisp. Let cool for 10 minutes before serving. Chickpeas will continue to crisp as they cool.

To make the salad.

1. 1. Wash and chop the salad greens. Transfer to a large mixing bowl and set aside.
   2. Add all of the following dressing ingredients to a food processor and blend until smooth. If the dressing is too thick, add a little water, 1 teaspoon at a time.
      • • 1 medium, ripe avocado
        • 3 tablespoons water
        • 1 garlic clove
        • 1 ½ tablespoons lemon juice
        • 2 teaspoons dijon mustard
        • 3 teaspoons caper brine
        • 2 teaspoons capers
        • ¼ teaspoon pepper
        • ¼ teaspoon salt
   3. Toss salad greens with dressing (to taste) then sprinkle with chickpea croutons and plant-based parmesan. Serve immediately.