Ingredients
Salad Ingredients
- 2 Romaine Lettuce Hearts, Washed and Chopped
- 1 16 Ounce Can Chickpeas, Drained and Rinsed
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Sea Salt
Dressing Ingredients
- 2 Tablespoons Minced Garlic
- 2 Tablespoons Steak Sauce (vegan)
- 1/2 Cup Vegan Mayo
- 2 Tablespoons Sauerkraut Brine
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Black Pepper
- 2 Teaspoons Nutritional Yeast
Vegan Parmesan Ingredients
- 1/2 Cup Cashews
- 1/4 Cup Hemp Seeds
- 2 Tablespoons Nutritional Yeast
- 1 Teaspoon Salt
- 1/2 Teaspoon Garlic Powder
Instructions
- In a large bowl, add the washed and chopped romaine.
- In a skillet over medium heat, combine the olive oil, chickpeas, black pepper, and sea salt. Cook the chickpeas until slightly browned.
- Combine all of the parmesan cheese ingredients in a blender or food processor. Pulse for about one minute until the ingredients resemble parmesan cheese crumbles. Don’t blend at high speed, or you will end up with cashew butter.
- In a blender, combine all of the dressing ingredients.
- Add the chickpeas and the dressing to the bowl of lettuce and toss to combine.
- Serve and top with vegan parmesan.
