VEGAN CAESAR SALAD WITH CHICKPEA CROUTONS

Ingredients

Serves 4

Tempeh:

A garlic cloves, degermed and pressed

Juice of 1 organic lemon

3 tbsp of extra virgin olive oil

Salt and pepper to taste

200g (0.5 lb) of tempeh

Chickpeas:

1 can (400g) of chickpeas


Extra virgin olive oil


Salt and pepper to taste

3 romaine hearts washed and dried

Dressing:

2/3 cups (100g) of raw cashews

1 to 2 garlic cloves, degermed

2 tsp of capers

1 tsp of white miso

2 tsp of Dijon mustard

2 tbsp of nutritional yeast

Juice of an organic lemon (2 to 3 tbsp)

Salt and pepper to taste

1/2 a cup (110ml) of filtered water

Instructions

1) Prepare the tempeh marinade by combining the pressed garlic, lemon juice, olive oil, salt and pepper in a deep plate. Cut the tempeh into medium slices and place them into the marinade. Set aside to marinate while you prepare the chickpeas, flipping the tempeh over from time to time.

2) Preheat the oven to 200°C. Rinse and drain the chickpeas, and dry them delicately between two tea towels. Remove the skins of at least half of the chickpeas. Place the dried chickpeas on a sheet pan, drizzle olive oil on top and season with salt and pepper. Massage them making sure each chickpea is well coated with oil. Place the sheet pan in the oven, for 30mins, tossing the chickpeas halfway through. At the same time, roast the tempeh slices on a sheet pan for 20 min, flipping them over halfway through and brushing some more sauce over them from time to time.

3) While the chickpeas and the tempeh are roasting, prépare the salad dressing. In a small bowl, cover the cashews with hot water and let soak for 5mins. Drain the cashews and place them into a blender with all the other ingredients of the dressing. Blend until smooth.

4) In a salad bowl, toss the romaine heart leaves, the dressing, the tempeh and the chickpeas together. You’ll probably have some leftover dressing that you can keep in the fridge for later use.