Caesar Salad with Herb-Roasted Chickpeas

This super simple & delicious salad is a great twist to the traditional Caesar salad made with chicken, crispy bacon and a dressing with anchovies. You’ll get the crispiness and protein from the roasted chickpeas and the same salty bite from the capers. Winning!


November 4, 2017
: 2 servings
: 5 min
: 30 min
: 35 min
: easy


  • 1 cos lettuce
  • 1 bunch kale, stems removed
  • 1 small Lebanese cucumber
  • 1 punnet cherry tomatoes
  • Herb-roasted chickpeas:
  • 400g tin chickpeas, liquid reserved
  • 1½ tablespoons virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon smoked paprika (optional)
  • 1 teaspoon onion powder or granules
  • Pinch of salt & pepper
  • Caesar dressing:
  • ½ cup raw unsalted cashews, soaked for at least 10 minutes in boiling water, or overnight in cold water
  • 1½ tablespoons aquafaba (the liquid from the tin of chickpeas)
  • 1 tablespoon lemon juice
  • 1½ teaspoons tamari or soy sauce
  • 1–2 garlic cloves, peeled
  • 2 teaspoons dijon mustard
  • 2 teaspoons capers, drained
  • pinch of salt and pepper
  • 3 tablespoons olive oil
  • Step 1 Preheat the oven to 175°C.
  • Step 2 To prepare the chickpeas, drain the tin of chickpeas, reserving the liquid for the salad dressing. Toss the chickpeas in a mixing bowl with the olive oil, lemon juice, dried herbs and spices. Pour into a large glass baking dish and roast for 25–35 minutes, or until the chickpeas are crunchy, stirring every 5-10 minutes. Remove from the oven and leave to cool.
  • Step 3 Place all the dressing ingredients, except the olive oil, in a blender. Add ⅓ cup water and blend on high until smooth. With the motor running, slowly drizzle the olive oil into the blender. Blend for about one minute, until all the ingredients are incorporated and the dressing is smooth and creamy.
  • Step 4 Wash all the vegetables and pad them dry with a clean towel. Chop the lettuce and kale into bite-sized pieces and place in a large salad bowl. Slice the cucumber into rounds, cut the cherry tomatoes and add to the salad bowl.
  • Step 5 Just before serving, drizzle the dressing over the salad and gently toss until all the vegetables are well coated. Top with the roasted chickpeas and enjoy!

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