Chickpea Caesar Salad
Vegan chickpea Caesar salad is a plant-based take on the classic, featuring crisp romaine lettuce, protein-rich chickpeas, and a dairy-free Caesar dressing.
Ingredients
- 240 g Chickpeas cooked
- 1 tsp Paprika
- 1 tsp Garlic granules
- 2 tbsp Olive oil extra virgin
- 1 tsp Garlic granules
- 2 heads Romaine lettuce
- 2 Ciabatta rolls
Dressing
- 60 g Cashews raw
- 2 tsp Capers
- 1/2 tsp Black pepper
- 1 Garlic clove
- 1 tsp Miso paste
- 1 tbsp Soy sauce
- 2 tbsp Nutritional yeast
- 50 ml Chickpea water
- Juice of 1/2 a lemon
- 60 ml Water
Instructions
- Soak the cashews in boiling water.
- Drain the chickpeas but keep the liquid for the dressing.
- Toss the chickpeas in olive oil, paprika, salt & garlic granules and air fry or oven bake until crispy.
- Cut the ciabatta into chunks, toss in olive oil and add to the air fryer/oven tray for the last 5 minutes of baking.
- Combine all of the dressing ingredients in a high speed blender until a creamy dressing forms.
- Chop up the lettuce into bitesize pieces and add to a big bowl with the chickpeas, dressing, croutons and parmesan.
- Enjoy!
Notes
Blender- be sure to use a high speed blender to make the dressing (700w+) to get the cashews blended up super smooth.
Time saving- If you’re short on time feel free to use store bought vegan chicken in place of the chickpeas and store bought croutons for an even faster whipped together in no time salad.