BLT Salad With Creamy Ranch and Chickpea Croutons
[Vegan]

To Make the Chickpea Croutons:

1. In a small saucepan, bring 1 cup of water up to a boil and add the chickpea flour and the rest of the seasonings. Whisk vigorously until all of the lumps are gone and you have a smooth batter.
2. Grease a small baking pan and pop in the fridge for an hour to set.
3. Preheat oven to 450F.
4. Once ready cut into squares and toss with olive oil.
5. Take a baking sheet and line with foil and coat with a non stick spray. Place the croutons onto the baking sheet and bake roughly 20-25 minutes, flipping halfway. (Baking time will depend on how thick you cut your croutons)
6. Set aside once ready.

To Make the Tempeh Bacon:

1. Combine all ingredients except for the tempeh into a small saucepan. Bring to boil. Lay tempeh flat in a baking dish and pour marinade on top. Let sit about 20 minutes and then flip to coat the other side. Wait another 15-20 minutes.
2. Once ready heat a skillet and coat coat with non stick spray. Place tempeh into hot pan and cook about 3-4 minutes on each side or until tempeh is nice and crispy.

To Assemble:

1. Place chopped romaine and tomatoes into a large bowl and combine with the tempeh bacon. Pour on dressing and add croutons. Enjoy!