If there’s one thing that restores my balance, it’s quiet, contemplative cooking.
Chickpeas are up there with my favourite back-of-the-cupboard ingredients, especially in times of lockdown, and in this Vegan Caesar Salad they steal the show as the perfect foil for the oh-so-creamy dressing.
Feel free to sub out, change up and get creative with what you have at home.
Wishing you wellbeing. Physical. Emotional. Spiritual.
¼ cup olive oil
¼ cup Pesto Princess Hummus
½ tsp lemon zest, finely grated
2 Tbsp fresh lemon juice
2 tsp Dijon mustard
2 tsp capers, drained
2 tsp nutritional yeast
Salt and black pepper
1 gem, romaine or cos lettuce
A generous handful of kale
30 g flaked almonds, toasted
For the chickpea croutons
1 can chickpeas, drained and rinsed
5 ml extra-virgin olive oil
1 Tbsp nutritional yeast
¼ tsp cayenne pepper
½ tsp fine sea salt
1. Preheat the oven to 200°C. Drain and rinse the chickpeas. Place the chickpeas in a clean tea towel and rub dry (it’s okay if some of the skins fall off). Pour them into a large roasting tray. Drizzle with oil and roll around to coat. Sprinkle with nutritional yeast, cayenne pepper and salt and give them another mix.
2. Roast for 20 minutes, before moving them around gently in the tray. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.
3. To make the dressing, blitz the oil, Pesto Princess Hummus, lemon zest and juice, mustard, capers, and nutritional yeast until smooth. Season with salt and pepper.
4. When you are ready to serve, toss the lettuce and kale with dressing, top with chickpea croutons and toasted flaked almonds. Voilà.
Photography, Recipes and Styling by Michelle Parkin.