Simple creamy and healthy vegan caesar salad, made with roasted chickpeas and dressing made with sunflower seeds. Dairy free, gluten free and super delicious. Simple and yet sophisticated. Look no further in finding a salad that completely satisfies. Remake of an old classic.
Prep Time10 minsCook Time30 minsTotal Time40 mins
Greens
2cupsCos lettuce
Roasted Chickpeas
1cupA tin of chickpeas (drained)
1tbspOil
1tbspSmoked paprica
1tspSalt (to taste)
1tspChilli flakes
1tspPepper
1tspDried herbs
Dressing
⅓cupSunflower seeds
2tbspTahini
1tbspFresh garlic
1tspSalt (to taste)
1tspDried herbs
1tspPepper
¼cupLemon (1 big lemon, juiced)
1tbspOil
Greens
1
Take your cos lettuce and cut them into strips.
Roasted Chickpeas
2
Drain the chickpeas and rinse. Dry thoroughly. Add the chickpeas to a pan. Cover it with some oil, spices, salt and chilli flakes. Grill it for about 30min or until crispy and golden.
Dressing
3
Cover the sunflower seeds and cook them for about ten minutes. Drain the water off and add the sunflower seeds to a blender. Add the tahini, lemon juice, spices and salt, garlic and a little bit of water and blend it until creamy. You can adjust the water, depending on how liquid you want your dressing. We like it a little on the thick side.
Drain the chickpeas and rinse. Dry thoroughly. Add the chickpeas to a pan. Cover it with some oil, spices, salt and chilli flakes. Grill it for about 30min or until crispy and golden.
Dressing
3
Cover the sunflower seeds and cook them for about ten minutes. Drain the water off and add the sunflower seeds to a blender. Add the tahini, lemon juice, spices and salt, garlic and a little bit of water and blend it until creamy. You can adjust the water, depending on how liquid you want your dressing. We like it a little on the thick side.
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