The Vegan Larder
The crunch, the garlic, the creamy dressing and the lettuce. This vegan take on the classic Caesar is delicious and just a little bit addictive.
Preheat the oven to 180C/Gas mark 4
Drain the chickpeas and tip onto a baking tray
Drizzle over the oil, paprika and garlic powder. Add a little salt. Mix them all around well so all the chickpeas are covered in the oil & seasoning.
Bake for 20 mins, then stir and put back in the oven. Bake for a further 15 mins or until crispy. Depending on the day & your oven you might need to bake longer. Keep stirring until the chickpeas are crispy but avoid burning them.
In a jar with a lid, mix together all the ingredients and shake well.
Add a little water and mix- add more if needed so the dressing is creamy, yet pourable.
Taste the dressing. Add more salt, lemon juice or maple syrup to balance the flavours as needed
Brush a griddle or fry pan with a tiny bit of oil. Griddle or fry the tofu on each side
Tear the lettuce. Then on a nice plate arrange the lettuce & tofu. Sprinkle with herbs. Drizzle over the dressing and toss some chickpea ‘croutons’ over.
Serve with extra dressing on the side.
This recipe serves 2.
Did you love this recipe? Explore more vegan salad ideas here!
