Vegan Tahini Caesar Salad

• 2 heads romaine lettuce, washed, cut into bite-size pieces

For the dressing:

• ¼ cup tahini or raw cashew butter Alternatively, use ½ cup raw cashews and process the dressing in a blender.
• 2 cloves garlic, minced
• 2 tablespoon lemon juice
• 2 teaspoon Dijon, stoneground or German mustard
• 2 teaspoon vegan Worcestershire
• ½ teaspoon dulse flakes This dried seaweed provides a subtle "sea" taste, replacing anchovies in standard Caesar dressing.
• 2 tablespoon nutritional yeast
• ½ teaspoon fine sea salt
• ¼ cup water

For the chickpeas:

• 1 ½ cups cooked garbanzo beans, drained, rinsed, and patted dry
• 2 tablespoon flour of choice, such as spelt, all-purpose, whole-wheat, or rice flour
• olive oil cooking spray
• fine sea salt, a generous pinch

For the croutons:

• about 4 lices sourdough or other sturdy bread, cubed
• 2 tablespoon olive oil
• salt
• dried thyme
• garlic powder