For the croutons: Preheat oven to 375F. Brush bread with oil and sprinkle with salt. Toast directly on the rack until hard yet still slightly chewy, about 10 – 15 minutes. This will depend how fresh your bread is – the fresher, the longer you will need to toast.
Meanwhile, in a large jar mix together all ingredients for the dressing. If the dressing is not a pourable consistency, whisk in a little bit of warm water. Taste and season as needed.
In a large bowl, toss together the romaine, arugula, half of the nuts, half of the croutons, and half of the dressing. Add more dressing as needed. Top with the remaining toasted almonds, croutons, and a sprinkling of vegan parm. Serve immediately.
For the chickpeas: Preheat the oven to 425F. Line a baking pan with parchment. Toss the chickpeas with the oil and spices and roast in oven until crispy, about 25 – 30 minutes.
Add crispy chickpeas (above) or shredded roasted chicken for more crunch and protein.
Double the dressing to dip your sweet potato fries, put on more salads, grain bowls, and roasted veggies all week long. I promise you this dressing will not go to waste!