A vegetarian spin on the classic Caesar, bringing big plant energy! It’s the perfect base for crispy roast chickpeas with kale and lettuce bringing all the greens, finished with herby, crunchy, golden croutons. Part of our Feel Good Recipe series. To keep this recipe vegan just use a vegan yoghurt. You can add more or less mustard according to your own tastes and who you are cooking for.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
chickpeas 800 g (drained)
ciabatta roll 2
paprika 1 tsp
ground cumin 1 tsp
dried oregano ½ tbsp
little gem lettuce 2 (chopped)
kale 200 g (chopped)
cucumber ½ (chopped)
natural yoghurt 100 g
lemon 1
Dijon mustard 1 tsp
garlic cloves 1 (peeled)
Method
Roast the chickpeas & the croutons
Preheat the oven to 200°C/180°C fan. Drain the chickpeas. Tear the ciabatta into small pieces.
Add the chickpeas to a large baking tray, drizzle over some oil and sprinkle with the paprika and cumin. Season well with salt and pepper then toss well to combine.
For the croutons add the ciabatta to another baking tray and drizzle with oil, sprinkle over the dried oregano, then massage it into the bread. Put both trays in the oven, after 10 minutes take out the croutons and leave the chickpeas in the oven for another 10 minutes (20minutes in total - depending on your oven you may need to roast the chickpeas for longer).
Make the dressing
Peel and crush the garlic. Juice the lemon.
In a bowl mix together the yoghurt, garlic, 3/4 of the lemon juice, the mustard and season with salt and pepper to taste.
Prep the vegetables
Meanwhile, chop the gem lettuce and cucumber (add to a large bowl).
Finely slice the kale and gently massage with the rest of the lemon juice.
Assemble the salad
Combine the lettuce and cucumber with the dressing, then toss well to coat. Scatter over the marinated kale and top with the chickpeas and croutons. Tuck in and enjoy!
