Vegetarian
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
01
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.
02
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.
03
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.
04
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.
05
Remove Chickpeas
Remove chickpeas and zucchini from oven. Add sliced spring onion to tray and stir to combine.
06
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
Australians QuiteLike
Chickpea Caesar Salad
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami