← Nouns Cooking · Plant-Based

Ingredients

• 1 can chickpeas (400 g can), drained, rinsed and patted dry
• 3 tbsp Olive oil
• ½ tsp Smoked paprika
• ½ tsp Garlic powder
• 2 slices stale sourdough, torn into small chunks
• 2 romaine lettuces, leaves torn
• 3 tbsp Tahini
• 2 tbsp lemon juice
• 1 tbsp Capers, finely chopped, plus 1 tbsp of their brine
• 1 tsp Dijon mustard
• 1 clove Garlic, finely grated
• 2 tbsp Nutritional yeast flakes, plus extra to serve
• 1 tsp Maple syrup
• salt and black pepper

Method

1. Heat the oven to 200°C (400°F). Toss the chickpeas with 1 tbsp of the oil, the paprika, garlic powder and a pinch of salt on one side of a baking tray. Toss the bread with another 1 tbsp oil and a pinch of salt on the other side.
2. Roast for 10 min, then lift off the croutons once golden. Give the chickpeas a shake and roast for 10–15 min more, until crunchy.
3. Whisk all the dressing ingredients with the last 1 tbsp oil and 2–4 tbsp water until thick but pourable, like a classic Caesar. Season with pepper and taste for salt.
4. Toss the lettuce with most of the dressing in a big bowl, then pile onto a platter. Top with the chickpeas and croutons, drizzle with the rest of the dressing and finish with a dusting of nutritional yeast.

Tips

• Skip the croutons, or use gluten-free bread, to make it gluten-free.
• The dressing keeps for 4 days in the fridge and is great on roast potatoes and greens.

Sources

Written in our own words after cross-checking these recipes:

Lazy Cat Kitchen The Full Helping Minimalist Baker