Store the extra nut and seed topper and extra roasted chickpeas for the next time you make this.

Equipment Needed

Measuring cups and spoons, baking sheet, food processor, large bowls, spatula, knife and a cutting board


Preheat the oven to 400°.

Wash and dry all the lettuce, tear into bite-size pieces and transfer to a large bowl.

On a baking sheet, add the rinsed chickpeas, 1 tablespoon olive oil, 1 tablespoon garlic powder and sea salt and thoroughly mix. 

Roast in the oven 45 minutes to an hour, or until the chickpeas are crispy.

Transfer to a bowl and set aside.

To make the nut and seed parmesan replacement, combine the hemp hearts, 1/3 cup cashews, 1 minced garlic clove, nutritional yeast, 2 tablespoons olive oil and a dash of sea salt in a food processor. 

Pulse until quite fine. Transfer to a bowl and set aside.

To make the dressing, add the soaked cashews, 1/4 cup olive oil, 2 cloves minced garlic, capers, vegan Worcester sauce, lemon juice, Dijon mustard, water and salt and pepper to taste to the food processor.

Purée until very smooth then transfer to a bowl and set aside. 

Add the dressing to the lettuce mixture and mix thoroughly.

Transfer the lettuce mixture to a clean serving platter and top with the roasted chickpeas and the Parmesan cheese replacement. Serve immediately and enjoy. 

*Optional: serve with lemon wedges and fresh ground black pepper.