Caesar salad with noodles
Yield: Serves 4 – 6
Ingredients - READ ALL
8 oz. pasta (rotini, fusilli, elbow, farfalle, ect.)
2 large heads of romaine, chopped
1 cup cherry tomatoes, sliced in half
1 – 2 tablespoons capers, optional
1/2 cup Vegan Caesar Dressing
Salt + pepper, to taste
1/2 cups Crispy Roasted Chickpeas
One (1) can chickpeas, drain and rinsed -> put on pan with parchment paper -> drizzle 2 tsp olive oil, salt and garlic powder (mix around) -> bake 400 F for 40-45 min stirring every 10 min or so
1 cup raw almonds, 2 tablespoons nutritional yeast, 1 teaspoon garlic powder, 1/2 teaspoon salt -> Pop into processor -> process to desired consistency (I like some very small almond chunks left over)
Vegan Caesar Dressing recipe
3/4 cup raw cashews
1/2 cup water
1 – 2 garlic cloves
2 teaspoons capers
1 – 2 teaspoons dijon
2 teaspoons lemon juice or 1 tsp apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Soak cashews even for 5 minutes if possible, then blend everything until smooth, scraping sides along the way
Bonus - make coconut flakes bacon
Pasta: Cook the pasta according to package directions for al dente. Rinse the pasta under cool running water until cooled.
Prep: Ideally you will have the caesar dressing and chickpeas already prepared, so all you need to do is chop the romaine and slice the tomatoes.
Assemble the salad: In a large serving bowl (or pot the pasta was cooked in) add the pasta, romaine, capers, and tomatoes. Pour the caesar dressing over top and toss to combine. Season with salt and pepper to taste.
Serve: Serve in individual bowls topped with Crispy Chickpeas, vegan parm, and any other optional toppings.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days in covered containers.
Add more fresh veggies such as shredded carrots and thinly sliced red onion.
Although I like the roasted chickpeas best in this salad, you can use the more traditional croutons if you prefer.