Crispy lettuce and salty parmesan get tossed with a creamy roasted chickpea dressing made without anchovies or eggs. This savory, tangy and Caesar salad recipe will surely become an absolute favorite.
Preparation time: 20 minutes
Cooking time: 20 minutes
Makes: 1 serving
Ingredients
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30 g roasted chickpeas
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1 teaspoon olive oil
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1 tablespoon lemon juice
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2 fresh garlic cloves
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1 teaspoon black pepper
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¼ teaspoon sea salt
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1 teaspoon parmesan cheese
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100 g lettuce
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1 tablespoon mustard
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½ ripe avocado
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½ teaspoon garlic powder e 1 teaspoon pumpkin seeds e 50 g spinach leaves
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¼ teaspoon red chilly powder
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1 tablespoon almond and cashew nuts
Method
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Soak cashew nuts and almonds in a bowl of water overnight.
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Drain and rinse them and rub them dry with a towel.
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Roast the chickpeas for 10 to 20 minutes.
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Add avocado, olive oil, lemon juice, fresh garlic powder, mustard, black pepper, red chilli powder, cashew and almond to the chickpeas.
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Blend together in a mixer until it is smooth.
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Add parmesan cheese to mixture and blend well until smooth.
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Chill until ready to dress the salad.
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Wash and cut lettuce and spinach leaves in 1-inch stripes. Place in a bowl and add dressing to lettuce and spinach gently mix them together.
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Plate salad by drizzling roasted chickpeas dressing.
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Sprinkle parmesan cheese and pumpkin seeds on top
Nutritional value per serving
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Calories: 384 kcal
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Protein: 19 g
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Carbohydrates: 40 g
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Fat: 20 g
