Yummy Vegan Caesar Braai Salad

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Vegan Caesar salad packs in all the creaminess of the classic, plus extra good-for-you ingredients, a perfect braai recipe for your vegan guests

Ingredients

For crispy chickpeas

• 1  15-oz can chickpeas
• 1 tbsp. olive oil
• Kosher salt and pepper
• 1/2 tsp. grated lemon zest

For dressing

• 1/4 c. olive oil
• 1 tsp. grated lemon zest plus 1/3 cup lemon juice
• 1/4 c. tahini
• 1 tbsp. nutritional yeast
• 1 tbsp. Dijon mustard
• 2 tsp. capers plus 1 tsp caper brine
• 1 small clove garlic, finely grated
• Kosher salt and pepper
• For salad
• 4 thick slices bread
• 3 tbsp. 
• olive oil
• 2 small red onions, cut into thick rounds
• Kosher salt and pepper
• 2 bunches small radishes
• 1 clove garlic, cut in half
• 2 heads gem lettuce or romaine hearts, leaves separated

Directions

Make the Crispy Chickpeas:

1. Heat oven to 220°c. Rinse chickpeas; pat very dry with paper towels, discarding any loose skins.
2. On a rimmed baking sheet, toss chickpeas with olive oil and 1/4 teaspoon each salt and pepper. Roast, shaking occasionally, until crisp, 30 to 40 minutes.
3. Remove from oven and transfer to a bowl and toss with lemon zest. Chickpeas will continue to crisp as they cool.

Make the Dressing and Salad:

1. Heat grill to medium.
2. Make dressing: In a mini blender or food processor, puree all dressing ingredients, until smooth, adding 1 tablespoon water at a time to adjust consistency and seasoning with salt and pepper to taste.
3. Set dressing aside.
4. Make salad: Brush bread with 1 1/2 tablespoons oil. Brush onion slices with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper.
5. Toss radishes with remaining 1/2 tablespoon oil and season with a pinch of salt. Thread radishes onto small skewers.
6. Grill bread until toasty, 2 to 3 minutes per side; immediately rub with garlic. Grill onions and radishes until tender, about 5 minutes per side for onions and 6 to 8 minutes for radishes.
7. Tear bread into pieces and separate onion rings. Toss lettuce with half the dressing to coat. Gently fold in grilled croutons and onion rings. Serve with radish skewers, crispy chickpeas, and remaining dressing for drizzling or dipping.

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