Chickpea Caesar Salad

Chickpea Caesar Salad | The Herb Diaries
Chickpea Caesar Salad | The Herb Diaries
Chickpea Caesar Salad | The Herb Diaries

Ingredients
Serves 3

1/2 cup cashews (soaked over night)
Salt and pepper
1 clove of garlic
1 teaspoon dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon nutritional yeast
2 tablespoons olive oil
Pinch of chilli powder
2 tablespoons water

1 tin chickpeas
1 teaspoon paprika
2 teaspoons olive oil
Salt

Big handful rocket
Big handful watercress
Big handful baby kale
1/3 cucumber
1 avocado
Handful of cress
Small handful of sunflower seeds

Chickpea Caesar Salad | The Herb Diaries

Method:

Soak your cashews in water overnight or for at least 4 hours. When you are ready to make your dressing, drain and rinse the cashews then blend them with all the other ingredients until totally smooth.
Pre-heat the oven to 180 degrees Celsius.In a baking tray mix the chickpeas with paprika, olive oil and salt, then bake for 20 minutes, or until crunchy. You might need to take them out a give them a stir halfway through to check they cook evenly. 
When the dressing and chickpeas are ready, simply chop up the cucumber and avocado and toss both with the salad leaves and cress in a big salad bowl. Pour over the dressing and give the salad a good stir to spread the dressing evenly, then sprinkle with the baked chickpeas and sunflower seeds before serving!

*You can use any salad leaves you like, spinach and lamb’s lettuce are also great, I just like to use a mixture of different types to make it a bit more exciting.

Chickpea Caesar Salad | The Herb Diaries
Chickpea Caesar Salad | The Herb Diaries