COMBINE. Squeeze 2 garlic cloves and 1 teaspoon of capers through a garlic press into a large bowl. Next add juice off 1/2 lemon, dijon mustard, and tamari. 

EMULSIFY. While whisking ingredients already in the bowl, slowly add olive oil to emulsify. 

TASTE. Add a pinch of salt and some fresh ground pepper, then taste the dressing and adjust to your liking. 

TOSS. Lastly, add the romaine and toss until all the leaves are coated. 

SERVE. Top it off with some crispy chickpeas or vegan parmesan and serve. 

ENJOY!