It’s been over a decade since I’ve had a proper Caesar salad. As a kid, I loved when my parents would order a Caesar salad at swank old school restaurants, and they would make the Caesar salad tableside. It used to be a “thing” similar to having guac prepared tableside.

The base of this salad is layered veggies for crunch, creaminess, texture, and flavor. I’ve made a few variations of this salad and it’s always hearty, filling, and delicious. Added bonus it’s vegan - I’m not but the salad is 😉

This salad was essentially a delicious accident. I had fennel sautéing, eyed a can of chickpeas, and tossed them in with EVOO, lemon & Berbere Seasoning. This will make a great lunch or dinner.

I wanted to re-create one of my favorite sandwiches from college, on Northeastern’s campus there was greek food cart owned by the nicest guy. He made delicious Greek salad sandwiches wrapped in freshly baked pitas. I honestly can still taste how good they were.