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.
Take your cos lettuce and cut them into strips.
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.
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.
Ingredients
Directions
Take your cos lettuce and cut them into strips.
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.
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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