Vegan Caesar Salad with Crispy Chickpeas and Croutons
For the salad:
1 x 400g tin Biona Chickpeas, drained (save the aquafaba to use in baking)
4 slices of sourdough bread
2 tbsp Biona Extra Virgin Olive Oil
The zest of 1 lemon
4 x baby gem lettuces
40g plant-based parmesan (to make your own plant-based parmesan, blend 40g cashews, 1 tbsp nutritional yeast and ¼ tsp garlic powder in a food processor!)
Small bunch of fresh parsley
Salt and pepper, to taste
For the caesar dressing:
1 clove of garlic, grated
4 tbsp Biona White Sesame Tahini
2 tbsp plant-based greek yoghurt
1 tbsp Biona Extra Virgin Olive Oil
3 tbsp Biona Lemon Juice
2 tsp Biona Dijon Mustard
Dash of Biona Tamari Soya Sauce
6 tbsp water
Preheat the oven to 240/220C fan.
Toss the chickpeas in a roasting tray with 1 tbsp olive oil and a pinch of salt and pepper, then place in the centre of the oven for 15 minutes.
To make the croutons, slice the sourdough into cubes and drizzle with 1 tbsp olive oil and a pinch of salt and pepper. After the chickpeas have baked for 15 minutes, remove the tray from the oven, add the sliced sourdough and place back in the oven for a further 10 minutes.
To make the dressing, add all ingredients to a food processor and blitz until smooth.
Remove the chickpeas and croutons from the oven. Place the chickpeas on a separate plate, scatter over the lemon zest and then place them onto kitchen paper for 10 minutes to cool.
To serve, toss the lettuce leaves in the dressing. Place in a bowl, scatter over the chickpeas and croutons and grate the plant-based parmesan over the salad. Serve with a pinch of black pepper and a few parsley leaves as a quick, light lunch that’s perfect for summer!