Smoky Chipotle Caesar(ish) salad

Recipe:

SMOKY Chipotle
Caesar(ISH) salad

PLANT-BASED | GLUTEN FREE

Total time: 40 mins
Serves: 2

We’re obsessed with this chipotle Caesar dressing, and we think you might be too. Smoky, creamy, and just the right amount of zing, it gives this classic salad a serious upgrade. This is Caesar, but not as you know it.

---

INGREDIENTS

For the crispy chickpeas:

• 1 can of chickpeas

• 1 tsp paprika

• pinch of salt + pepper

• Drizzle of olive oil

Dressing: 

• 3 tbsp tahini 

• 2 tbsp lemon juice 

• 1 tsp Dijon mustard 

• 1 tbsp capers, crushed 

• 1 tsp garlic powder 

• 1 tbsp nutritional yeast 

• ½ tsp chipotle paste

• ¼ cup water (adjust for desired consistency) 

• Salt & black pepper, to taste 

Salad Base: 

• 2 hearts of romaine, chopped 

• ½ cup thinly sliced red cabbage 

• ½ cup roasted chickpeas  

Toppings: 

• 1 avocado, diced 

• ¼ cup cherry tomatoes, halved 

• 2 tbsp toasted pumpkin seeds 

METHOD

For the crispy chickpeas:

• Rinse and drain your chickpeas before adding to a lined baking sheet.

• Season with paprika, salt and black pepper and drizzle with olive oil. Toss to coat.

• Roast these in an oven for 10-15 minutes, or until golden and crispy. Set aside to cool.

For the salad base:

• Shred the romaine and red cabbage, finely.

• Transfer this to a large bowl and add in roasted chickpeas. Reserve a few to scatter on top, later!

For the salad dressing:

• In a separate bowl or jar, whisk together all the chipotle-tahini Caesar dressing ingredients until smooth and creamy.

• Taste and adjust seasoning as needed. Add a little more lemon juice or water to thin it out.

To serve:

• Drizzle with chipotle-tahini Caesar dressing and mix well. 

• Top with avocado, cherry tomatoes and pumpkin seeds. 

• Scatter with extra crispy chickpeas for ultimate crunch.

• Serve immediately and enjoy!