Making your own vegan Caesar dressing is super easy, This recipe offers a tasty variation that includes cornichons or cocktail pickles. Plus, these pitta pockets can be made in under 20 minutes.
Ingredients
- 400 g can chickpeas drained and rinsed
- 1 tbsp olive oil plus extra for greasing
- 1 tsp dried oregano
- 2 pitta breads
- 1 Little Gem lettuce roughly chopped
- 1 medium tomato diced
- Salt and freshly ground black pepper
For the dressing
- 3 tbsp vegan mayo
- Juice of ½ lemon
- 1 tsp vegan Worcestershire sauce
- ½ tsp Dijon mustard
- 1 tbsp nutritional yeast
- 2 cornichons finely chopped
- 1 tbsp capers finely chopped
- 1 garlic clove minced
Instructions
- Preheat your oven to 210°C (190°C fan/410°F/Gas 6–7) and line a baking sheet with baking parchment. Alternatively, preheat your air fryer to 190°C (375°F) and spray or drizzle the basket with oil.
- If your chickpeas are still wet, pat them dry using kitchen paper. In a large bowl, combine the chickpeas with olive oil, oregano and some salt and pepper then tip them onto your lined baking sheet or into your air fryer basket. Bake for 12 minutes in the oven or 8 minutes in the air fryer, stirring them halfway through, until golden and starting to crisp.
- For the dressing, simply mix all the ingredients together in a small bowl until well combined. Taste and season with salt and pepper.
- Toast the pittas then slice along the long edge of each one to open them up. Into each pitta pocket drizzle some dressing, add half the lettuce and tomato, then top with half the chickpeas and drizzle with more dressing before tucking in.