chickpea croutons + vegan casear salad dressing!
If you are gluten free and vegan, then you are going to love these recipes! These recipes come from Naturally Nourished by Sarah Britton. I unexpectedly bumped into Sarah at a yoga retreat in Mexico after having just purchased her cookbook. What a small world! Her cookbooks are a wealth of information and I have been working my way through each recipe. These chickpea croutons are a great way to replace regular croutons in your favorite salad.
Chickpea Croutons
Ingredients
2, 15 oz cans chickpeas drained and rinsed
3 tablespoons coconut oil
1 teaspoon fine sea salt
1 teaspoon freshly ground pepper
1 teaspoon garlic powder
Creating the Magic!
1. Preheat the oven to 400 ° F / 200 °C.
2. Spread the chickpeas on a clean towel and rub them dry discarding any loose skins. Pour the chickpeas into a medium bowl and toss with the coconut oil, salt, pepper and garlic powder.
3. Transfer the chickpeas to a rimmed baking sheet lined with parchment paper, and roast, stirring occasionally, until golden and crisp, 25 to 35 minutes.
4. Remove the baking sheet from the oven. Let the chickpeas cool and serve them at room temperature. They will crisp up after they have cooled, so don’t worry if they are still a little soft when you take them out of the oven. Store the chickpeas in an airtight container at room temperature for up to 1 week (they never make it that long in my house!)
Notes: I have substituted olive oil for coconut oil and also used veggie salt instead of garlic powder and they turn out great. Experiment with whatever you have!
Tahini Caesar Dressing
I have never really enjoyed creamy salad dressings (even before I reduced my dairy intake). But I like this one!
This recipe makes about ½ cup of dressing.
Ingredients
½ cup tahini
1 garlic clove
½ teaspoon freshly ground black pepper
1 tablespoon virgin olive oil
Zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
2 teaspoon gluten-free tamari
½ cup water
Fine sea salt
Creating the Magic!
In a blender, combine all the ingredients and blend on high until smooth adding more water as necessary, up to 1 cup total. Season with salt. Store leftover dressing in an airtight jar in the fridge for up to 1 week.