Chickpea Caesar Salad
Golden, roasted chickpeas make a deliciously nutty substitute for chicken in this vegetarian spin on the classic salad. Coated in a zesty and creamy cashew nut dressing, this nutritous bowl brings big flavour.
Recipe
1
Prepare Chickpeas and Zucchini
Preheat oven to 220°C fan-forced. Slice zucchini into rounds. Drain chickpeas. Place zucchini and chickpeas on a baking tray lined with baking paper.
2
Cook Chickpeas and Zucchini
Sprinkle chickpeas and zucchini with 1/2 the Healthy Happy Yeast, drizzle with oil, season with 1/2 teaspoon salt and pepper and stir to coat. Roast for 20 minutes or until zucchini and chickpeas are golden brown.
3
Prepare Vegetables
While the zucchini is baking, wash lettuce and slice into wedges. Finely slice spring onions. Finely zest and juice lemon. Roughly chop parsley leaves. Set aside. Roughly chop capers.
4
Make Dressing
Peel and crush garlic. Place garlic, remaining Happy Healthy Yeast, lemon zest and juice, capers, Dijon mustard, salt, pepper and 40ml (2 tablespoons) warm water in a small bowl and mix to combine.
5
Remove Chickpeas
Remove chickpeas and zucchini from oven. Add sliced spring onion to tray and stir to combine.
6
Plate Up
Place lettuce on a plate and drizzle over dressing to coat. Top with chickpeas, zucchini and a good crack of pepper. Top with parsley to serve