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    Vegetarian

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    Vegetarian Option

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    Vegan

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    Vegan Option

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    Gluten-Free Option

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    Dairy-Free

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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. 

Feeds: 4
Takes: 30 minutes

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

Shop The Recipe

Queen Chickpeas
Queen Chickpeas
570g / Bold Pack (6) $44.00

Directions

1

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.

2

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.

3

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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