Try this chickpea Caesar salad for lunch. It's great as a packed lunch and it only takes 25 minutes to make,
Ingredients
For the salad
- 2x 400 g cans chickpeas drained and rinsed
- 3 tablespoons olive oil
- 150 g ciabatta, sourdough or baguette cut into chunks
- 3 tablespoons panko breadcrumbs optional
- 2 teaspoons garlic powder
- ½ teaspoon sea salt
- 1 pinch of ground black pepper
- 1 large head of romaine lettuce roughly chopped (about 400g/4 cups)
- 1 pinch of ground black pepper
- 30 g capers
For the dressing
- Juice of 1 lemon
- 120 ml vegan mayo
- 2 teaspoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon red wine vinegar
- 2 tablespoons nutritional yeast
- 1½ teaspoons maple syrup
- 2 garlic cloves minced, or 1 teaspoon garlic powder
Instructions
- Preheat the oven to 180°C fan (400°F/Gas 6) and line a baking tray with parchment paper.
- In a large bowl, mix the chickpeas with the olive oil, bread, breadcrumbs (if using), garlic powder, salt and pepper. Mix well, then transfer to the baking tray and bake for 15 minutes, or until the bread is golden and crispy.
- Mix the dressing ingredients and serve with the lettuce, capers and chickpea mix.