Ingredients

The following ingredients have 4 Servings
  • 1 cup Bob's Red Mill Garbanzo Beans/Chickpeas (soaked for at least 8 hours (with optional 1/2" piece of kombu))
  • 3 cups water
  • 1/2 cup red onion (finely chopped)
  • 1 tablespoon freshly dill (finely chopped)
  • 1 batch of dressing
  • Toppings: sprouts (smashed avocado, tomatoes, lettuce, etc.)
  • 1/2 cup raw cashews
  • 1/4 cup water (+ more if needed)
  • 1 teaspoon miso
  • 1 tablespoon mustard
  • 1 tablespoon lemon juice
  • 2 tablespoons vegan mayo
  • 2 tablespoons capers
  • Salt & pepper to taste

Instruction

  • Add your soaked chickpeas into a large pot with water. Bring to a boil, turn down to simmer and let cook until beans are tender about 70 - 90 minutes. Once tender, strain and run under cold water for a few minutes until they're cool enough to touch.
  • Transfer the chickpeas to a large bowl and prepare the dressing.
  • Add all ingredients into a blender and blend on high until smooth and creamy. If the blender gets stuck, add 1 tablespoon of water at a time until the dressing is the desired consistency (that of a classic caesar dressing).
  • Smash the chickpeas with a fork or potato masher. Add onions and dill and fold in the dressing.
  • Serve on top of crackers, a salad or on some toasted gluten-free bread!