Crispy chickpeas are one of my favourite things to make; they’re delicious as a snack, on toast, or in a salad. This vegan caeser salad is delicious, easy to make. I love a fresh, flavorful crouton for the crunch. (Perfect for leftover bread)
Served with a tasty tahini dressing. Check the 3 step recipe below:
Ingredients:
- Crispy chickpeas:
- 1 can of chickpeas
- Drizzle of olive oil
- spices – 3/4 tsp of: salt pepper garlic powder, onion powder, smoked paprika pul beber, harissa powder.
- Mix well and airfryer for 10 minutes on 190c, turn half way.
- Tahini dressing:
- In a jug, mix:
- 1/2 cup tahini
- 1/4 cup water.
- 1/2 lemon juice
- 1.5 tsp of Dijon mustard
- 1/2 tsp of salt & pepper.
- 1 minced garlic.
Add all ingredients and whisk, add more water if it’s too thick. Apply generously and this keeps in the fridge too.
- Spicy croutons:
- Tear up old bread/ciabatta etc.
- 3 tbsp of olive oil
- Spices: 1/2 tsp of salt, pepper, paprika, garlic powder, parsley.
- Mix well and gently toast in a hot fry pan until brown and crispy. (will keep for a while in an air stored jar)
Method:
1. 1 romaine lettuce roughly chopped with mini gem lettuce.
2. Add crispy chickpeas, croutons, optional vegan parmesan and generously dress with tahini sauce.
