Vegan Caesar Salad w/ Crispy Chickpeas

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SERVES FOUR
PREP TIME: 25 MINS
COOK TIME: 5 MINS

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Ingredients

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FOR THE CAESER DRESSING

1/2 CUP RAW CASHEWS, SOAKED FOR A FEW HOURS

3 GARLIC CLOVES, MINCED

1 TBSP APPLE CIDER VINEGAR

1 TBSP HULLED TAHINI

2 TSP OLIVE OIL

JUICE OF 2 LIMES

1/2 CUP WATER

SALT & PEPPER, TO TASTE

FOR THE CRISPY CHICKPEAS

1 CAN CHICKPEAS, STRAINED AND RINSED

2 TSP PAPRIKA

2 TSP CUMIN

SALT & PEPPER, TO TASTE

FOR THE SALAD

1/2 CUP CUCUMBER, DICED

1/2 RED ONION, THINLY SLICED

HANDFUL CHERRY TOMATOES, HALVED

1 GREEN TOMATO, SLICED

2 CUPS LETTUCE, ICERBERG OR COS, ROUGHLY CHOPPED

1 CUP SPINACH

2 TBSP MINT, ROUGHLY CHOPPED

1 ZUCCHINI, RIBBONED

TO SERVE

I ADDED SOME LEFTOVER SLICED ROAST CHICKEN OR LEAVE OUT FOR VEGAN VERSION

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Utensils

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BAKING TRAY

BLENDER OR FOOD PROCESSOR

GARLIC MINCER

PEELER

LARGE SALAD BOWL

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Method

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1. SOAK THE CASHEWS IN 1 CUP WATER FOR A FEW HOURS. STRAIN AND PLACE IN A BLENDER WITH ALL OTHER DRESSING INGREDIENTS. BLEND UNTIL SMOOTH, CREAMY AND A MEDIUM CONSISTENCY (RUNNY BUT SMOOTH AND THICK ENOUGH THAT IT WILL SPREAD EASILY)

2. PREHEAT OVEN TO 180 DEGREES CELSIUS. STRAIN CHICKPEAS FROM CAN AND PLACE ON A BAKING TRAY. COAT WITH SPICES AND ROAST FOR 20-25 MINS OR UNTIL CRISPY

3. PREPARE OTHER SALAD INGREDIENTS IN A LARGE SALAD BOWL, MIXING TOGETHER

4. REMOVE CHICKPEAS FROM OVEN AND PLACE IN SALAD BOWL. POUR DRESSING OVER SALAD AND MIX THROUGH

5. DIVIDE BETWEEN BOWLS AND SERVE. I ADDED SOME LEFT OVER ROAST CHICKEN BUT LEAVE OUT FOR VEGAN OPTION - ENJOY !

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