Classic Vegan Caesar Salad With Avocado & Chickpeas

By devogirl

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 avocado diced
• Fresh black pepper to taste

Details

Servings 4
Adapted from theppk.com

Preparation

Step 1

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.