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    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

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    Gluten-Free

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    Gluten-Free Option

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    Dairy-Free

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Kale + Tahini Caesar Salad with Crunchy Za'atar Black Chickpeas + Roasted Grapes
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Kale + Tahini Caesar Salad with Crunchy Za'atar Black Chickpeas + Roasted Grapes

This salad is all about CONTRAST: crispy, spiced black chickpeas, crunchy, fresh lettuce, creamy, umami dressing, and sweet, juicy grapes. When you get a bit of everything in one mouthful, it's a FLAVOUR SENSATION.

We've swapped regular chickpeas for our QUEEN BLACK CHICKPEAS, in collaboration with Ottolenghi. Both deliciously nutty and crisp up perfectly, either will work a charm in this salad.

You could also omit the anchovies from the dressing to keep this vegetarian. 

Yotam Ottolenghi Yotam Ottolenghi
G

Ingredients

200g kale leaves, roughly torn

1 tsp lemon juice

1 head romaine, trimmed, halved and sliced 2cm thick

10g mint leaves

15g parsley leaves and soft stems, picked

 For the chickpeas

1 jar Queen Black Chickpeas - drained, rinsed + patted dry. (Our Organic Chickpeas also work particularly way due to their small size and therefore crisp up better!)

1 tbsp olive oil

1 tbsp za'atar

 For the roasted grapes

400g red seedless grapes

1 tbsp olive oil

For the dressing

60g tahini

50g Greek-style yoghurt

3½ tbsp lemon juice (from 3 lemons)

2 garlic cloves, peeled and roughly chopped

45g parmesan, roughly grated plus 20g extra, finely grated to serve

15g anchovies in oil, drained (about 4-5)

1½ tsp English mustard

2 tbsp olive oil

Directions

1

Check out the full method on the Ottolenghi website here.

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