Hemp Seeds + Chickpea Ceasar salad

Ingredients

•  2 heads romaine lettuce

For the chickpea croutons:

• 1 can chickpeas, drained and rinsed
• 1 cup quinoa, cooked
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/2 tsp garlic powder

• 1 cup sunflower seeds, soaked for 15 mins
• 1/2 cup hemp seeds
• Juice 1 lemon
• 1 tbsp apple cider vinegar
• 1/2 tsp dijon mustard
• 1 garlic clove
• Salt and pepper
• 1/2 cup parsley and dill

• 3 tbsp hemp seeds
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 2 tbsp nutritional yeast

Directions 

1. Preheat oven to 180C.
2. Add chickpeas and quinoa to a baking tray, drizzle over olive oil, salt and garlic powder and mix well. Bake for 20 minutes until golden. Leave out to cool for 15 minutes.
3. For the dressing, add all ingredients to a high speed blender and blend until smooth.
4. Add chopped lettuce to a large bowl, pour over about 1/2 cup of the dressing and toss to combine. There will be leftover dressing you can add more on later, and enjoy the rest on toast, bowls, roasted veg.
5. For the parmesan, add all the ingredients to a small bowl and mix well to combine. 
6. Top the lettuce with the chickpeas, quinoa and sprinkle over a generous amount of parmesan. 
7. Serve immediately.