Salads 4.6

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Tahini Caesar Salad with Chickpeas and Croutons

A hearty main course salad made using a vegan version of traditional Caesar dressing. This rich and creamy dressing is just the number if you want a v...A hearty main course salad made using a vegan version of traditional Caesar dressing. This rich and creamy dressing is just the number if you want a vegan alternative. Read more A hearty main course salad made using a vegan version of traditional Caesar dressing. This rich and creamy dressing is just the number if you want a vegan alternative. A hearty main course salad made using a vegan version of traditional Caesar dressing. This rich and creamy dressing is just the number if you want a vegan alternative.

Why is this healthy?

Diet

Vegan Vegetarian Pescatarian

Contains

Nuts, Gluten View all Cumin, Chickpeas, Beans, Yeast, Olive oil, Legumes, Nuts, Capers, Paprika, Grains, Seeds, Lettuce, Sesame, Lemon, Gluten, Garlic

Ingredients

Serves 4

Metric Imperial

For the dressing:

capers

drained and finely chopped

lemon

juiced

tahini

garlic cloves

grated

nutritional yeast

water

For the salad

olive oil

chickpeas (can)

drained

wholemeal bread

Swaps: gluten free bread

chopped into bite-sized pieces

paprika

cumin (ground)

romaine lettuce

Swaps: rocket leaves

mixed salad leaves

Share ingredients

Ingredients

Serves 4

Metric Imperial

For the dressing:

capers

drained and finely chopped

lemon

juiced

tahini

garlic cloves

grated

nutritional yeast

water

For the salad

olive oil

chickpeas (can)

drained

wholemeal bread

Swaps: gluten free bread

chopped into bite-sized pieces

paprika

cumin (ground)

romaine lettuce

Swaps: rocket leaves

mixed salad leaves

Share ingredients

Method

Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.

Place the chickpeas and bread pieces onto a baking tray. Drizzle with olive oil, sprinkle with paprika, cumin and salt. Toss to coat. Place into the oven and bake for 15-17 minutes, until the bread is crispy. Remove and allow to cool slightly.

Place the capers, lemon juice, tahini, garlic, nutritional yeast into a bowl and whisk to combine. Add water as needed until you have a smooth, pourable consistency. Add salt to taste.

Place the salad leaves into a bowl. Drizzle over the dressing, top with the chickpeas and croutons and serve.

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