Chickpea Caesar Salad
Golden, roasted chickpeas make a deliciously nutty substitute for chicken in this vegetarian spin on the classic salad. Coated in a zesty and creamy cashew nut dressing, this nutritous bowl brings big flavour.
Recipe
1
Prepare Chickpeas and Zucchini
Preheat oven to 200°C fan-forced. Slice zucchini into rounds. Drain chickpeas. Place zucchini and chickpeas on a baking tray lined with baking paper.
2
Cook Chickpeas and Zucchini
Sprinkle chickpeas and zucchini with 1 teaspoon Healthy Happy Yeast, drizzle with oil, season with salt and pepper and stir to coat. Roast for 20 minutes or until zucchini and chickpeas are golden brown.
3
Prepare Vegetables
While the zucchini is baking, wash lettuce and slice into wedges. Finely slice spring onions. Finely zest and juice lemon. Roughly chop parsley leaves. Set aside.
4
Make Dressing
Peel garlic. Place cashews, remaining Happy Healthy Yeast, lemon zest and juice, garlic, capers, Dijon mustard, salt, pepper and 30ml (1½ tablespoons) warm water in a small food processor or blender and process until smooth. Add a splash of water to loosen to drizzling consistency, if necessary. Season to taste.
5
Remove Chickpeas
Remove chickpeas and zucchini from oven. Add sliced spring onion to tray and stir to combine.
6
Plate Up
Place lettuce on a plate and drizzle over dressing to coat. Top with chickpeas, zucchini and a good crack of pepper. Top with parsley to serve