you will need:
Dressing:
1/2 cup of raw cashews
1/4 cup of water
2 tablespoons of olive oil
1 tablespoon of fresh lemon juice
1 1/2 tablespoon of dijon mustard (we used honey dijon)
2 cloves of garlic
1/2 teaspoon of garlic powder
1 1/2 teaspoon of worcestershire sauce
2 1/2 tablespoons of capers
salt and pepper

Garlic chickpeas:
1 (14 ounce) can of chickpeas drained and rinsed and towel dried
1 teaspoon of extra vergin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon of sea salt
1/4 teaspoon cayenne pepper

topping sliced almonds (roasted is amazing)

1 make dressing by placing cashews in a bowl with the water and let it soak for 2 hours. drain and rinse. Transfer to blender or bullet on high speed with remaining dressing ingredients except salt. mix until smooth. (add additional water if it too thick) Set aside.

Make the garlic roasted chick peas-
pre-heat oven to 400. in a bowl toss the chickpeas with oil then add garlic powder, salt and cayenne and toss more. spread chickpeas on cookie sheet lined with parchment paper.
Bake for 15 minutes and stir and then bake for an additional 20 minutes.

We used an organic spring mix for the salad tossed it in a large bowl with the dressing and topped it with the garlic toasted chick peas and almonds and our vegan parma (see picture below)

For non-vegans you could add any meat to this and it would be amazing.
We made this 2 days in a row it was so good.