Vegan salad with roasted chickpeas and avocado dressing
Lettuce topped with avocado dressing, roasted chickpeas and a salty seed mix.

People often tell me they couldn’t be vegan because they could never give up cheese. I don’t miss it at all. In fact, when I think of where cheese comes from and I remember the smell of the dairy farm I visited (that inspired me to give up dairy), it turns my stomach.

One food that I do miss, though, is caesar salad. In my early teenage years, I loved caesar salad dressing. I didn’t like that caesar salads don’t include much in the way of vegetables so I would order a garden salad with the dressing and cover it in fresh pepper.

I’ve tried every vegan caesar salad dressing I could find and I was always disappointed. This dressing on my salad above gets its creaminess from avocado and it hits the spot.

Full disclosure – it didn’t pass the kids’ taste test. It was too tangy for my daughter and my son wasn’t interested. They had spaghettini with tomato sauce and roasted vegetables without any salad.

vegan spaghetti dinner
Spaghettini with tomato sauce and roasted vegetables.

I topped their tomato sauce with a salty seed mix.

Salty seed mix

  • 2 Tbsp hemp seeds
  • 2 Tbsp sesame seeds
  • 1 Tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1 tsp olive oil

Combine the seeds, nutritional yeast and salt in a little bowl. Drizzle them with olive oil and toss it well to mix. Use to top pasta and salads.

Roasted chickpeas

Very simple stuff. Preheat the oven to 350. Drain a can of chickpeas and dry them off with a towel. Toss them in olive oil, salt and garlic powder and bake for 20 minutes. Bake further if you want them crunchy.

Vegan spaghetti dinner with salad
Salad, spaghettini with tomato sauce and vegetables

I won’t call my salad caesar because it isn’t a match but it is a nice change if you’re looking for a nice creamy dressing. Here’s how I make it.

Creamy avocado dressing

  • 1 avocado
  • 1 clove of garlic (I roasted my this time but raw is more caesar-like)
  • 2 Tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp dijon mustard
  • 2 Tbsp nutritional yeast
  • 1/2 cup water

Blend the ingredients together and serve.

To make the salad, I topped the lettuce with dressing to ensure ultimate coverage and topped it with the chickpeas and a sprinkling of the salty seed mix.

Find the recipe for the kid-friendly tomato sauce here. The roasted vegetables were chopped to bite-sized pieces and roasted at 425 for 30 minutes.

Bon app├ętit!


2 thoughts on “Greens with roasted chickpeas, salty seed mix and a tangy avocado dressing

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