This Vegan Caesar Salad with Roasted Chickpea Croutons 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.
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
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.