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These crunchy little chickpeas make an excellent, nutritious alternative to croutons. And with the addition of some chopped kale, this is an all-around more nutrient-packed twist on the classic!

You will need

Serves 4

  • 1 head cos lettuce
  • 1 bunch kale, stems removed
  • 1 small Lebanese cucumber
  • 1 punnet cherry tomatoes

Herb-roasted Chickpeas

  • 400g tin chickpeas, liquid reserved
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon smoked paprika (optional)
  • 1 teaspoon onion powder or granules
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cracked black pepper, or to taste

Caesar Dressing

  • 1/2 cup raw natural cashews, soaked for at least 10 minutes in boiling water, or overnight in cold water
  • 1 1/2 tablespoons aquafaba (liquid from tin of chickpeas)
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons tamari or soy sauce (gluten-free, if needed)
  • 1-2 cloves garlic, peeled
  • 2 teaspoons dijon mustard
  • 2 teaspoons capers, drained
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cracked black pepper
  • 3 tablespoons mild-flavoured olive oil or canola oil

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25 mins to prep

30 mins to cook

  1. Step 1

    Preheat the oven to 155°C if fan-forced (175°C if conventional).

  2. Step 2

    To prepare the chickpeas, drain the tin of chickpeas, reserving the liquid for the salad dressing. Toss the chickpeas in a mixing bowl with the olive oil, lemon juice, dried herbs and spices. Pour into a large glass baking dish and roast for 25-35 minutes, or until the chickpeas are crunchy, stirring every 7-8 minutes so they toast evenly. Remove from oven and leave to cool.

  3. Step 3

    Wash all the veggies and dry them thoroughly.* Chop the lettuce and kale into bite-sized pieces and place in a large salad bowl. Slice the cucumber into rounds, cut the cherry tomatoes and add to the salad bowl.

  4. Step 4

    Near serving time, place all the dressing ingredients, except the olive oil, in a blender. Add 1/3 cup water and blend on high until smooth. With the motor running, slowly drizzle the olive oil into the mixture. Blend for about 1 minute, until all the ingredients are incorporated and the dressing is smooth and creamy. Taste test and add more salt and pepper as desired.

  5. Step 5

    Just before serving, drizzle dressing over salad and gently toss until all the veggies are well-coated. Top with roasted chickpeas, and watch the salad quickly disappear!

Hot tip!

*Salad dressing won’t stick to wet veggies; rather it will slide off them and pool at the bottom of your bowl!

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