CHICKPEA CAESAR SALAD

Name: CHICKPEA CAESAR SALAD
Total time: 40 min
Yield: 2
Ingredients: Philadelphia Original 1/2 tub; Chickpeas 1 can; Maple syrup 1 tbsp; Olive oil 1 tbsp; Tamari 1 tbsp; Apple cider 1 tsp; Romaine lettuce 1 head; Parmesan 10g; Toasted seeds 20g; Leftover ends of the bread 2 slices; Salt and pepper; Olive oil 1 tbsp; Parmesan 50g; Olive oil 2 tbsp; Milk 2 tbsp; Garlic clove 1; Worcester sauce 1 tsp; Anchovy fillets 2

Creamy Philadelphia caesar dressing atop crisp chickpeas. This is a great meatless option that is protein-packed!

Let's whip it up

Total time:

0 min

Servings:

Difficulty:

Medium

Ingredient list

Philadelphia Original 1/2 tub
Chickpeas 1 can
Maple syrup 1 tbsp
Olive oil 1 tbsp
Tamari 1 tbsp
Apple cider 1 tsp
Romaine lettuce 1 head
Parmesan 10g
Toasted seeds 20g
Leftover ends of the bread 2 slices
Salt and pepper
Olive oil 1 tbsp
Parmesan 50g
Olive oil 2 tbsp
Milk 2 tbsp
Garlic clove 1
Worcester sauce 1 tsp
Anchovy fillets 2

Allergens

Wheat, Milk, Fish

Preheat the oven to 190C.

Firstly to make the chick peas, rinse them then add maple syrup, olive oil, tamari and apple cider vinegar to them in a large roasting tray.

Bake in the oven for 20 minutes.

Slice up the bread ends into croutons, toss in olive oil, salt and pepper and roast for 8 minutes.

Blend the dressing ingredients together in a blender.

Slice up the Romain salad and toss through the dressing until coated.

Plate up then add the croutons, seeds, chick peas, parmesan and top with more dressing.

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