Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C). Drain and rinse the can of chickpeas, then pat them dry with a clean kitchen towel.
- Toss chickpeas with olive oil and gluten-free breadcrumbs in a bowl until evenly coated.
- Spread the seasoned chickpeas on a baking sheet in a single layer and roast for 20-25 minutes until golden brown and crispy.
- In a blender, combine vegan mayonnaise, Dijon mustard, tahini, lemon juice, garlic powder, maple syrup, and vegan Parmesan cheese. Blend until smooth.
- Chop romaine lettuce into bite-sized pieces in a large mixing bowl. Add half of the dressing and toss gently.
- Top salads with crispy chickpea croutons and serve immediately with extra dressing on the side.
Nutrition
Notes
Ensure chickpeas are very dry for maximum crispiness. Prepare dressing in advance for convenience.
