Classic Vegan Caesar With Avocado & Chickpeas
Quick, easy, and simple vegan Caesar salad with a creamy tahini dressing made in a coffee mug with a fork. Loaded with avocado and chickpeas and ready in 15 minutes.
Ingredients
Dressing:
- 1/4 cup tahini
- 1/4 cup water (plus more for thinning)
- 2 teaspoons fresh grated garlic (see note)
- 2 tablespoons nutritional yeast flakes
- 2 teaspoons whole grain dijon mustard
- 1/4 teaspoon salt
Salad:
- 8 oz romaine (2 hearts) chopped
- Handful of baby arugula
- 15 oz can chickpeas rinsed and drained (about 1 1/2 cups)
- 1 pc avocado diced
- Fresh black pepper to taste
Instructions
- Stir together the dressing ingredients in a small bowl, or a coffee mug. Use a fork to blend smooth. Add additional tablespoons of water to thin, as needed. Taste for salt and seasoning. It should be slightly salty, because the saltiness will subside when you dress the salad.
- In a large mixing bowl, toss the greens with the dressing. Add the avocado and chickpeas. Serve with fresh black pepper sprinkled on top.
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