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
30 g roasted chickpeas
1 teaspoon olive oil
1 tablespoon lemon juice
2 fresh garlic cloves
1 teaspoon black pepper
¼ teaspoon sea salt
1 teaspoon parmesan cheese
100 g lettuce
1 tablespoon mustard
½ ripe avocado
½ teaspoon garlic powder e 1 teaspoon pumpkin seeds e 50 g spinach leaves
¼ teaspoon red chilly powder
1 tablespoon almond and cashew nuts
Soak cashew nuts and almonds in a bowl of water overnight.
Drain and rinse them and rub them dry with a towel.
Roast the chickpeas for 10 to 20 minutes.
Add avocado, olive oil, lemon juice, fresh garlic powder, mustard, black pepper, red chilli powder, cashew and almond to the chickpeas.
Blend together in a mixer until it is smooth.
Add parmesan cheese to mixture and blend well until smooth.
Chill until ready to dress the salad.
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.
Plate salad by drizzling roasted chickpeas dressing.
Sprinkle parmesan cheese and pumpkin seeds on top
Nutritional value per serving
Calories: 384 kcal
Protein: 19 g
Carbohydrates: 40 g
Fat: 20 g