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Vegan Caesar Salad with Roasted Chickpea Croutons

This is a real crowd pleaser and the recipe can easily be doubled if you are feeding a larger crowd. It goes particularly well as a side dish at a BBQ.

Method

You can make a larger batch of the chickpea croutons and serve them as a tasty snack to serve with drinks.

 

 

Blend the dressing ingredients except the lemon juice in a high-speed blender until smooth. Taste and add the lemon juice and season with salt and pepper to taste.

 

 

In a food processor, blend the ‘parmesan cheese’ ingredients until you have a fine meal consistency.

 

 

To make the chickpea croutons pre-heat your oven to 200°C. Mix all the ingredients together and tip onto a parchment lined baking sheet. Roast for 20 minutes, giving them a shake half way through. They will crisp up as they cool. Set aside.

 

 

Chop the lettuce into 5cm pieces and shred the kale finely. Place in a large serving bowl and toss with the dressing and ‘parmesan cheese’ until everything is well coated. Scatter over the chickpeas and chives.

Ingredients

4 heads of little gem lettuce


1 small bunch of young kale – stripped from the stems


Small bunch of chives finely chopped



For the croutons:


1 can of chickpeas – drained


1 teaspoon olive oil


½ teaspoon sea salt


½ teaspoon garlic powder


¼ teaspoon smoked paprika



For the ‘parmesan cheese’:


100 grams raw cashews


2 tablespoons nutritional yeast


¼ teaspoon garlic powder



For the dressing:


½ cup vegan mayonnaise


1 tablespoons nutritional yeast


1 clove of garlic crushed


½ tablespoon vegan Worcestershire sauce


½ tablespoon Dijon mustard


1 tablespoon capers


A squeeze of lemon juice


Sea salt and black pepper


Serves: serves 4-6


Dietaries: VEGAN

Method

You can make a larger batch of the chickpea croutons and serve them as a tasty snack to serve with drinks.

 

 

Blend the dressing ingredients except the lemon juice in a high-speed blender until smooth. Taste and add the lemon juice and season with salt and pepper to taste.

 

 

In a food processor, blend the ‘parmesan cheese’ ingredients until you have a fine meal consistency.

 

 

To make the chickpea croutons pre-heat your oven to 200°C. Mix all the ingredients together and tip onto a parchment lined baking sheet. Roast for 20 minutes, giving them a shake half way through. They will crisp up as they cool. Set aside.

 

 

Chop the lettuce into 5cm pieces and shred the kale finely. Place in a large serving bowl and toss with the dressing and ‘parmesan cheese’ until everything is well coated. Scatter over the chickpeas and chives.

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