This is based on a vegan caesar salad I used to regularly buy at Woodlands market in San Fran.
Parmesan seed cheese;
Process in a blender;
- 2 Tbspn cashew nuts
- 2 Tbspn sunflower
- olive oil
- 1 tsp nutritional yeast
- 1/2 tsp pink salt
- 1/2 tsp garlic powder
Fry drained chickpeas in olive oil and cumin for 5 minutes until golden.
Combine 50:50 ratio of lemon juice and tahini.
Lay out romaine, sprinkle over chickpeas and ‘cheese’. Drizzle with dressing.