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Sunday 28 July 2024 22:28:20 GMT

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CHICKPEA CAESAR SALAD 🥗 Welcome to EPISODE 1 of SALAD SEASON… my new series, where I show you how to make 10 of the BEST salads in town. We’re starting with my CHICKPEA CAESAR SALAD. A classic salad, but made with a twist, this one is crunchy, creamy + packed with flavour. I’ve left my full written recipe below, so let me know if you give it a go! INGREDIENTS (serves 4-6) 700g chickpeas (+ liquid, I use @boldbeanco ) 1 tbsp smoked paprika 2 garlic cloves 1 tbsp (vegan) wocestershire sauce 1 tsp miso paste 1 tsp dijon mustard 1 lemon (juice + zest) 2 tbsp tahini 2 tbsp nutritional yeast 3 slices of bread 1 tbsp dried oregano 1 large lettuce 1 bunch of spring onions 50g (vegan) parmesan Salt Pepper Extra virgin olive Oil METHOD 1. For the chickpeas, I like to roast half then keep the others fresh. For the crispy chickpeas, pat dry then season with salt, pepper, paprika + olive oil. Mix well, then roast at 200 degrees fan for 20 minutes, or until crispy. For the rest of the chickpeas, simply season with salt, pepper, olive oil + a squeeze of lemon juice. 2. For the croutons, slice your (stale) bread into cubed chunks. In a bowl, season with salt, pepper, a clove of crushed garlic + olive oil. Mix well, then roast in the oven alongside the chickpeas for 10 minutes, or until golden + crisp. 3. For the dressing, add the chickpea juice (aquafaba) in a bowl. Add 1 minced garlic clove, wocestershire sauce, mustard, miso, tahini, nutritional yeast + lemon juice. Season with salt + pepper, then loosen with a splash of water if needed. 4. Slice your lettuce + spring onions, then once your croutons + chickpeas are done, combine everything in a large salad bowl. Mix with the dressing, top with lemon zest + parmesan, then enjoy! #salad #caesarsalad #chickpeas #saladrecipe #healthyrecipes #EasyRecipes

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