Ingredients

The following ingredients have 2 Servings
  • 1/2 cup cashews, soaked for 6 hours (see note for a shortcut)
  • 1/4 cup California Olive Ranch extra virgin olive oil
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 teaspoons balsamic vinegar
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 3 tablespoons water (plus more if needed)
  • 2 hearts of romaine lettuce, washed and chopped
  • 1 15oz can chickpeas, drained and rinsed
  • 1 teaspoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt

Instruction

  • 1.    Preheat the oven to 425 degrees.
  • 2.    In a blender or food processor, combine the cashews, olive oil, lemon juice, balsamic vinegar, garlic powder, salt, and water.
  • 3.    Blend for 30 seconds then scrape down the sides and continue to blend.

  • 4.    Add more water if needed. Add salt to taste.
  • 5.    In a large bowl, toss the chickpeas with the remaining olive oil, garlic powder, onion powder, and salt.
  • 6.    Spread onto a baking sheet in a single layer.
  • 7.    Bake for 15 minutes then stir them on the baking tray and continue to bake for 10-15 minutes or until browned and crispy.
  • 8.    Remove from the oven and let cool for 5 minutes.
  • 9.    Place the lettuce in a large bowl and drizzle with dressing.
  • 10.Toss with crispy chickpeas and serve!