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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Chickpea Caesar Salad
A caesar salad must be one of the Nation's favourite salads. Creamy, crunchy with a very more-ish dressing. We've reimanged a classic by subbing in Queen Chickpeas in replace of chicken - just as a delicious, much more nutritious but without compromising on that creamy indulgence you'd expect from this salad.
Ingredients
150g ciabatta bread (or thick slices of bread of choice)
2 tbsp olive oil
1 large cos or romaine lettuce, leaves separated
1 jar Queen Chickpeas, drained
For the dressing - You could make this from scratch, or follow a cheats version:2 anchovies in oil, roughly chopped
1 garlic clove, grated
4 tbsp mayonnaise
1 tsp Dijon mustard
20g parmesan, plus extra to serve
The juice of 1 lemon
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Directions
Heat the oven to 180C. Tear the bread into chunky croutons and tumble onto a baking tray with olive oil and a pinch of salt and pepper. Bake for 8-10 minutes or until golden and crisp. Turning often so that they are evenly crisp.
Meanwhile, add all of the dressing ingredients to an empty jar or mixing bowl and shake/mix well to combine. Check for seasoning. It should be the consistency of yogurt - add a splash of water to loosen, if needed.
Tip the dressing into a large mixing bowl and add the lettuce leaves, drained chickpeas and half of the croutons. Toss well to coat then tip onto a serving platter and top with the remaining croutons and extra shavings of parmesan.
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