with avocado and rye croutons
The caesar salad gets an upgrade! This one doesn’t have any chicken or anchovies or egg – in fact, it’s completely vegan! The smoky roasted chickpeas, salty rye bread croutons, creamy avocado and lemony tahini dressing mean this little salad still packs a punch. Definitely give this a go if you’re looking to mix up your lunchtime game!
Chickpea caesar salad
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Ingredients
- 1 tin chickpeas, drained and rinsed
- 1 tsp smoked paprika
- 1/2 tsp onion granules
- 2 1/2 tbsp extra virgin olive oil
- 180g rye bread
- 1/4 tsp garlic granules
- Pinch of salt
- 100g green beans, chopped
- 225g gem lettuce, shredded
- 1 large avocado, sliced
- FOR THE TAHINI DRESSING
- 5 tbsp tahini
- Juice from 1/2 lemon
- 1/4 tsp garlic granules
- Pinch of salt
- Pinch of pepper
- 1 tsp maple syrup/honey, optional
Instructions
Begin by preheating the oven to 180c. Scatter the chickpeas on the baking tray and coat in the smoked paprika, onion granules and 1 tablespoon of olive oil. Place in the oven for 25 minutes.
Meanwhile, cut the rye bread into small chunks and place on a separate baking tray. Coat in the remaining (1 1/2 tablespoons) of olive oil and garlic granules. Season with a pinch of salt and place in the oven for 15 minutes.
Next, boil a saucepan of water on a medium heat and add the green beans. Cook for 6-8 minutes before draining and rinsing in cold water.
Prepare the dressing by combining the ingredients together. Add a tablespoon of warm water one at a time until you get your desired consistency.
Finish by mixing the chickpeas together with the lettuce and green beans. Add 3/4 of the tahini dressing and combine.
Fill your lunchboxes and then top with the rye croutons and sliced avocado. Drizzle the remaining dressing on top before tucking in!
