Recipe adapted from: The Simple Veganista (simple-veganista.com)
1 cup uncooked gluten free chickpea, lentil or quinoa pasta (rotini, fusilli, elbow)
2 heads of romaine, chopped or other lettuce
2/3 cup cherry tomatoes, sliced in half
1/3 cup red onions sliced thinly
1 – 2 tablespoons capers (optional)
1/2 cup Vegan Caesar Dressing
Salt + pepper, to taste
Optional Toppings:
1 cup Roasted Chickpeas, Vegan Parmesan, Avocado
Dressing:
½ cup raw cashews
1/3 cup hot water
1 – 2 garlic cloves
2 teaspoons capers
1 – 2 teaspoons dijon mustard
2 teaspoons lemon juice or 1 tsp apple cider vinegar
3 tbsp nutritional yeast
Salt and pepper to taste
Make Dressing: Soak the cashews in hot, not boiling, water for at least five minutes. Drain well.
Using a blender or food processor, add the soaked cashews, water, garlic, capers, dijon, lemon juice, salt and pepper, blend until smooth and creamy, about 1 minute, stopping to scrape down the sides as needed. If you find it tough to blend, add a bit more water as needed to help it move along. Add more water to thin. Taste for flavor.
Makes about ½ cup. Double recipe if you’d like leftovers. Dressing can be stored in refrigerator for up to 6 – 7 days. Give a good stir before using.
Cook the pasta according to package directions for al dente. Rinse the pasta under cool running water until cooled. Assemble the salad: In a large serving bowl, 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 in individual bowls topped with Crispy Chickpeas, vegan parm, and any other optional toppings. Optional: Add other fresh veggies such as shredded carrots and thinly sliced red onion.
