Chickpea Caesar Salad

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.

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.

Wash lettuces and slice into wedges. Finely slice spring onions. Finely zest and juice lemon. Roughly chop parsley leaves. Set aside.

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 pinch of extra salt or splash of water to loosen to drizzling consistency, if necessary.

Remove chickpeas and zucchini from oven. Add sliced spring onion to tray and stir to combine. Be careful as the chickpeas might pop as they cool.

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