One of my favorite items on the menu of my happy place, @joicafe, is Joi’s amazing caesar salad. I remember the first time I had it—what a REVELATION!! I was like, “whoa. I could actually eat this as a MEAL.” Prior to that time, the thought of eating a meal without rice, a sandwich, or at least a bowl of soup, was slightly cuckoo! Well, I’ve since eaten that caesar salad for MANY meals and was thus inspired to come up with my own, at home version and it was THE BOMB DOT COM (sorry, kids, for dragging that parlance out of the trash bin, but it is so appropriate). Recipe below and I’ll be adding it to the #tkvmealplanner!
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1 3/4 cups cooked chickpeas, drained
1/2 tbsp soy sauce (or coconut aminos)
1 tsp onion powder
1 tsp cayenne
1 to 2 tsps garlic powder
1 tbsp extra virgin olive oil
1 cup chopped romaine lettuce
1 cup ribboned lacinato kale
1/4 cup diced red onion
1/4 cup chopped celery
2 tbsp chopped walnuts
2 tbsp cashew cream (or hummus)
1 tbsp garlic confit (or 1 clove garlic)
1/2 tsp onion powder
1 tsp soy sauce
1 tsp plus 1 tbsp furikake
1 to 2 tbsps water
1 tsp grated vegan cheese
handful of croutons
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Mix the chickpeas together with 1/2 tbsp soy sauce, onion powder, garlic powder, cayenne, and EVOO. Place in air fryer at 400°F for 15 minutes. In the meantime, add lettuce, kale, red onion, celery, and walnuts into a large bowl. Blend together cashew cream, garlic, more onion powder, more soy sauce, and 1 tsp furikake, together with a little water, for dressing. Add roasted chickpeas to salad bowl, followed by dressing, more furikake, vegan cheese, and croutons.
Credit: YouTube/The Korean Vegan
