Winter Citrus Caesar Salads
Our seasonal spin on Caesar salad features sweet, juicy blood oranges. Crispy chickpeas add extra fiber and protein—the plant-based pair of nutrients that provide clean, lasting energy.
Nutrition (per serving)
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INGREDIENTS
- 1 ciabatta bread, cut into bite-size pieces
- 6 oz organic chickpeas
- 1/4 cup walnuts
- 1 tbsp ground nutmeg
- 1/2 tbsp Dijon mustard
- 1/4 cup vegan mayo
- 1 garlic cloves, peeled and grated
- 2 tbsp vegan parmesan (divided)
- 1 blood orange, zested, peeled, half juiced and half cut into wedges
- 1 tbsp capers, chopped
- 2 oz baby kale
- 2 oz teen spinach
- 1 tbsp olive oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 400°F. Combine ciabatta, chickpeas, walnuts, just ¼ tsp nutmeg, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until beginning to brown and ciabatta is crisp, 10 to 14 minutes.
Meanwhile, whisk together Dijon, mayo, garlic, just half the parmesan, orange zest, orange juice, and capers in medium bowl. Season to taste with salt and pepper.
Combine kale, spinach, and as much dressing as you'd like in large bowl. Divide between plates and top with croutons, walnuts, chickpeas, and orange slices. Sprinkle with remaining parmesan and serve with any remaining dressing. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe. You can also roast toppings in air-fryer at 375°F for 6 to 8 minutes.
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Citrus Caesar Salads with Crunchy Walnut Chickpeas
