Crispy Chickpea Caesar Salad
Ingredients
Crispy chickpeas
- 1 can chickpeas
- Drizzle of olive oil
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon pul biber
- 3/4 teaspoon harissa powder
Tahini dressing
- 1/2 cup tahini
- 1/4 cup water
- 1/2 lemon juice
- 1.5 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 minced garlic clove
Spicy croutons
- Torn old bread or ciabatta
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon parsley
Salad components
- 1 romaine lettuce
- 1 mini gem lettuce
- Optional vegan parmesan
Preparation
Mix the chickpeas with olive oil and spices, then air-fry at 190°C for 10 minutes, turning halfway through.
In a jug, whisk together tahini, water, lemon juice, Dijon mustard, salt, pepper, and minced garlic, adding more water if the mixture is too thick.
Mix torn bread or ciabatta with olive oil and spices, then toast in a hot fry pan until brown and crispy.
Roughly chop the romaine and mini gem lettuce, add the crispy chickpeas, croutons, optional vegan parmesan, and generously dress with the tahini sauce.
Tips
Crispy chickpeas can be used as a snack or added to other dishes like toast or salads.
The tahini dressing can be stored in the fridge for later use.
Use leftover bread for making the croutons to reduce waste.
