This vegetarian Caesar salad combines crisp lettuce, garlicky croutons, roasted chickpeas and a creamy egg-free dressing. It is substantial enough for lunch but comes together quickly.
Ingredients
- 2 romaine hearts, chopped
- 1 cup cooked chickpeas, patted dry
- 1 cup bread cubes
- 2 tablespoons olive oil
- 1/3 cup Greek or vegan yogurt
- 1 tablespoon lemon juice and 1 teaspoon Dijon mustard
- 1 garlic clove, grated, 2 tablespoons Parmesan or nutritional yeast
- 1 teaspoon chopped capers, salt and pepper
Method
- Roast chickpeas and bread with half the oil, salt and pepper at 200°C for 12–15 minutes.
- Whisk yogurt, remaining oil, lemon, mustard, garlic, capers and Parmesan.
- Toss lettuce with dressing just before serving and top with chickpeas and croutons.
Tips and storage
Dry lettuce thoroughly. Keep dressing refrigerated for 3 days and croutons separately; assemble only what you will eat.
Can I make it vegan?
Use plant yogurt and nutritional yeast, and check that the bread is vegan.