Preheat the oven to 350F and prepare two baking trays with parchment paper.
Combine the almond flour, chia seeds and salt in a medium-sized bowl.
Add the nutritional yeast, baking powder, oregano, basil, minced onion, salt, garlic powder, and black pepper. Stir together.
In a small bowl, add the eggs and whisk together briefly.
Add the eggs to the medium-sized bowl along with the olive oil, mixing to combine.
Transfer the mixture to one of the baking trays and spread out to cover two-thirds of the tray, being about ¼ - ½ inch thick.
On the other side of the tray, add the cubed sourdough bread and season it with the olive oil, salt, black pepper, and garlic powder.
Bake for 20 minutes and allow to cool slightly.
Remove the additional croutons from the tray into a small dish. Set aside.
Cut the chia seed crouton base into 1x1 inch pieces.
Afterward, carefully flip all of the croutons over.
Bake for another 20 minutes until golden brown and crispy.
Cool slightly before assembling the salad.
At the same time, while the croutons bake, prepare the roasted vegetables.
Add the cubed eggplant, zucchini, cherry tomatoes, garlic stuffed olives, and garlic cloves to the prepared baking tray.
Drizzle the olive oil on top and add salt, pepper, oregano, and lemon juice.
Bake for 40 minutes until roasted, tender, and golden brown.
Remove from the oven and allow to cool slightly.
Transfer the roasted vegetables and extra sauce to a large serving plate.
Add the sliced red onion, feta, fresh dill, and lemon zest, along with the additional croutons.
Mix to combine.
Add half of the chia seed croutons and lightly toss them into the salad.
Garnish the salad with more fresh dill, then enjoy!
Video
Notes
Notes Store the croutons in an airtight container for 3 – 5 days OR in the freezer for up to 1 month! Toast them again before serving. Instead of including the additional croutons in this recipe, use ALL of the Chia Seed Croutons! If you do add the additional croutons, pick your preferred gluten-free substitute! Add any extra vegetables, herbs, or spices you desire! Replace the feta cheese with your favorite dairy-free substitute! This salad is fantastic- roast your veggies over a campfire or barbeque for extra flavor! Salad can be kept in the fridge in an airtight container for 3 – 5 days.