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Caesar Salad with Crispy Chickpeas, Croutons and Avocado

Ingredients

  • 250 g chickpeas 1 x 400 g can drained
  • 3 tbsp olive oil
  • 2 x thick slice or sour dough or rustic white bread
  • 1 x Romaine/Cos lettuce – or 2 -3 baby gem depending on size, washed
  • 1 x head red chicory or a few radicchio leaves washed
  • 1 avocado diced (optional)

For the Caesar Dressing

  • 50 ml Tahini + about 2 tbsp warm water
  • 1 tsp chopped capers
  • 2 tsp caper brine from jar
  • 1 tsp Dijon Mustard
  • 2 tbsp Lemon juice + pinch lemon zest
  • 1 crushed clove garlic
  • Salt and black pepper
  • Splash of maple syrup optional
  • Splash of vegan Worcestershire Sauce

Instructions

  • Preheat your oven to 200 C
  • Drain the chickpeas and pat them dry with a little kitchen towel. Now toss them into a bowl with the 1 1/2 tbsp of the oil.
  • Place the chick peas on a baking tray and roast for about 30 – 40 minutes, giving them a little shake every ten minutes or so to roll them over.
  • Roast until crunchy, I like them to be totally crisp, just test a couple, you may prefer to leave a little give.
  • Meanwhile rip the bread into bite-sized pieces and toss in the remaining oil before toasting in the same oven for 5-10 minutes until browned and crunchy.
  • Add the crisped chickpeas to the bread and sprinkle with the nutritional yeast and salt, tumbling everything over in your fingers to cover.
  • Mix together all your ingredients for the dressing, remember the capers and brine will be salty, season with extra salt at the end if necessary. Taste and balance with more citrus if required. Spoon 1/3rd of the dressing onto your serving platter.
  • Chop up your lettuce in chunky pieces,pile onto the platter and sprinkle over the chickpeas, croutons and avocado. Drizzle over the remaining dressing and serve.