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... 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.
Plantpoints
Plantpoints
NUTRITION PER SERVING (Read more)
Plantpoints
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.
User comments (5)
The dressing was really good and I can see me using it regularly. The salad seemed light on nourishing ingredients for a main course so I added cherry tomatoes, walnuts and sunflower seeds. I am not vegan so I added some chicken roasted in the same spices as the chickpeas to increase protein. Ultimately a very good salad meal.
Nice recipe, will probably have again but needs another dish to go with it for a main meal
This is a lovely dish. An easy meal when you are rushed for time. Rexommended.
This really had Caesar salad vibes. We enjoyed it very much.
Brilliant, you might add more capers...double up...add half in the dressing and sprinkle half on top.