My Favorite Vegan Green Goddess Salad

CHICKPEAS: Preheat oven to 400 degrees. Ensure your chickpeas are drained, rinsed, and thoroughly dried with paper towels - this will allow it to crisp up in the oven. Add the chickpeas to a baking sheet lined with parchment paper, and drizzle generously with olive oil, and season with salt, pepper, and za’atar. Mix to combine. Roast in the oven, undisturbed, for around 30-35 minutes, or until they’ve slightly shrunken and are golden brown. Let cool to crisp up.

DRESSING: Soak the cashews in hot water for one hour. Add to a blender with the rest of the ingredients for the dressing adjusting to taste with salt and lemon as desired, and with water to adjust consistency.

ASSEMBLE: Combine the salad ingredients in a bowl, top with chickpeas, and toss in the dressing. You may have some extra dressing leftover - so use as much as you’d like. Enjoy topped with flaky salt and za’atar.