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5 from 1 vote

Ode to Caesar

Any real Caesar fans out there, please let me know if this dressing can compare. But, I think you'll like either way!

Ingredients

  • Roasted Spiced Chickpeas
  • 1 1/2 cups cooked and drained chickpeas
  • 2 tablespoons extra virgin olive oil
  • pinch of sea salt
  • 1 teaspoon house seasoning I'll have our blend in the shop soon
  • Dressing
  • 1/2 cup extra firm tofu
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon rocket cider/fire cider or apple cider vinegar
  • 1 tablespoon mustard I use our own but Dijon works well
  • 1 tablespoon maple syrup
  • 1 tablespoon packed parsley leaves
  • 1 teaspoon capers
  • 1/2 clove of garlic
  • pinch of salt and pepper
  • Salad
  • 1 head of lettuce I used red leaf
  • 1 cup of sliced cucumber
  • 1 avocado sliced thinly
  • 1 tablespoon drained capers
  • optional: hemp seeds and chive blossoms wish I had remembered these!

Instructions

Prepare Roasted Chickpeas:

  • Preheat oven to 400˚F.
  • Spread chickpeas on a baking sheet and toss with oil and seasonings.
  • Bake for 15 minutes. They will still be tender inside. Bake longer (20-25 minutes total) if you want them crunchy.

Prepare Dressing:

  • Add all ingredients to blender.
  • Blend all ingredients on high speed until emulsified, smooth and creamy.

Assemble Salad:

  • Toss salad fixings, roasted chickpeas and dressing (to your taste) all together in a large bowl.
  • Serve immediately. Keep extra dressing in the fridge for spreading on sandwiches, avocado toast or a smaller salad. Enjoy!

Notes

Please tag you fare isle creations with #fareislerecipe on Instagram so I can see them!