Vegetarian Caesar salad

Name: Vegetarian Caesar salad
Total time: 35 min
Yield: Serves 4
Ingredients: 400g tin chickpeas rinsed and drained; olive oil; 1 tsp garlic powder; 2 tbsp parmesan finely grated; 100g kale large stalks discarded; ½ lemon juiced; grated to make 2 tbsp parmesan; ½ clove garlic crushed; 2 tbsp greek yogurt; 2 tsp olive oil; 2 tbsp red wine vinegar; 1 red onion finely sliced

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Serves 4

Easy

Total time: 35 mins

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This crispy chickpea and kale caesar salad is a great healthy twist on a classic. You can also eat the crispy chickpeas as a snack

Gluten free

Vegetarian

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Alternatives

Complete the dish

Try our crispy chickpea caesar salad then check out our easy Caesar salad, chicken Caesar salad and vegan Caesar salad.

Ingredients

Nutrition

400g tin chickpeas

rinsed and drained
olive oil
1 tsp garlic powder
2 tbsp parmesan

finely grated
100g kale

large stalks discarded

CAESAR DRESSING

½ lemon

juiced
grated to make 2 tbsp parmesan
½ clove garlic

crushed
2 tbsp greek yogurt
2 tsp olive oil

QUICK PICKLED ONIONS

2 tbsp red wine vinegar
1 red onion

finely sliced

Nutrition: per serving

kcal222

low
fat11g
saturates4.9g
carbs16.1g
sugars3.6g

low
fibre4.2g
protein12.5g
salt0.3g

low

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Make the pickled onions by pouring the vinegar over the onions, add a pinch of salt and leave to pickle while you make the salad.
step 2

Pat the chickpeas dry with kitchen paper, toss with 1 tsp oil, garlic powder, grated parmesan and season with lots of black pepper and a little salt. Tip onto a shallow baking tray and cook for 30-35 minutes until golden and crisp. Tip the kale into a large bowl, add 1 tbsp lemon juice and massage the kale to soften the leaves a little.
step 3

To make the dressing mix all the ingredients with the remaining lemon juice, and some seasoning. Add a little water to the dressing to make it pourable. Drizzle half into the kale and toss until all the leaves are coated. Divide between two plates and add the crisp chickpeas to the salad. Top with the pickled onions and remaining dressing.

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