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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
- 1 can Chickpeas
- 5 Romain Hearts
- cubed toasted Bread
- 1 tsp Cumin Powder
- 3 tbsp Oil
- 1 chopped Cucumber
- 1 cup halved Cherry Tomatoes
- 2 tbsp chopped Capers
- Salt and Pepper
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
Directions
Make the Crispy Chickpeas:
- Heat oven to 220°c. Rinse chickpeas; pat very dry with paper towels, discarding any loose skins.
- 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.
- 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:
- Heat grill to medium.
- 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.
- Set dressing aside.
- 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.
- Toss tomato and cucumber with remaining 1/2 tablespoon oil and season with a pinch of salt.
- Grill bread until toasty, 2 to 3 minutes per side; immediately rub with garlic. Grill onions until tender, about 5 minutes per side for onions
- Tear bread into pieces and separate onion rings.
- Toss lettuce with half the dressing to coat. Gently fold in grilled croutons and onion rings.
- top with tomatoe and cucumber, crispy chickpeas, and remaining dressing for drizzling or dipping.