BY ERIN SMANDYCH
Summer grilling can be for so much more than just burgers
and steaks! Fire up the BBQ this month with this simple
plant-based meal that comes together in a snap.Serves 2 as a meal, 4 as a side
2 heads romaine
1 tbsp olive oil
For the dressing
¼ cup water
2 tbsp olive oil
1 tbsp nutritional yeast
Juice from 1 lemon
½ cup cashews, soaked overnight and rinsed well
¼ tsp apple cider vinegar
1 tbsp white miso paste
1 ½ tbsp capers
½ tbsp Dijon mustard
3 cloves garlic
½ tsp sea salt
For the chickpeas
1 can chickpeas, drained and rinsed well
1 tbsp olive oil
½ tsp garlic powder
½ tsp oregano
¼ tsp basil
¼ tsp thyme
¾ tsp sea salt
1/8 tsp pepper
For the almond parmesan
¼ cup almonds
1 tbsp nutritional yeast
¼ tsp sea salt
Make the chickpeas: preheat the oven to 375 F. Toss the
chickpeas with the olive oil and spices, and spread out on
a parchment lined baking sheet. Bake for 45 – 55 minutes,
or until golden brown and crispy, tossing halfway through
baking.While the chickpeas are baking, make the dressing and
the almond parmesan: in a high-speed blender, combine
all dressing ingredients until smooth, and adjust flavors to
taste (this will make extra, store any remaining dressing in
an airtight container up to a week).For the almond parmesan, place the almonds, nutrition-
al yeast, and sea salt in a small food processor and pulse
until nice and crumbly. (Make ahead: store the chickpeas,
almond parmesan, and dressing in airtight containers in the
fridge up to 5 days).Heat your grill to medium. Halve each head of romaine
lengthwise, leaving the base intact so the leaves don’t come
apart. Brush the romaine lightly with olive oil and grill each
side until nicely charred (about 2 minutes per side).To serve: plate the grilled romaine halves and drizzle gen-
erously with the Caesar dressing. Top with chickpeas and
almond parmesan and enjoy!Grilled Caesar Salad with Crunchy Herbed
Chickpeas & Almond Parmesan
(dairy-free, gluten-free, vegan)