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

For the dressing:

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

For the chickpeas:

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

For the croutons:

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