Carrot Bacon Caesar Salad
Ingredients
- 1 x 400g tin of chickpeas, drained and rinsed
- salt and pepper
- olive oil
- 2 tsp soy sauce or tamari for gluten-free
- 2 tsp maple syrup
- 1 tsp smoked paprika
- 1 large carrot, peeled into strips
- 1 Romaine lettuce, chopped
- 2 large handfuls of kale, chopped
Sauce
- 70g cashews
- 1/2 lemon, juice only
- 1 garlic clove, peeled
- 1/2 tsp Dijon mustard
- 2 tbsp nutritional yeast
- 2 tsp capers
- 120ml unsweetened plant-based milk
Preparation
Preheat the oven to 160°C fan / 350°F and line 2 large trays with baking paper. Meanwhile, add the cashews to a bowl and cover with hot water from a kettle. Leave to soak.
Add the chickpeas to one tray, season with pinches of salt and pepper, drizzle over 1 tsp of olive oil and mix. Then roast for 35-45 minutes or until crispy.
Meanwhile, combine the soy sauce, maple syrup, smoked paprika, pinches of salt and pepper, and 1 tsp of olive oil in a mixing bowl. Add the peeled carrot strips and stir. Leave to marinade for 20 minutes, then lay out the strips on the second tray and roast for 10-15 minutes or until crispy, turning halfway to prevent them burning.
Add the soaked cashews to a blender with the lemon juice, garlic clove, Dijon mustard, nutritional yeast, capers, plant-based milk and pinches of salt and pepper. Blend until smooth. Add the chopped lettuce and kale to a large bowl, then stir in the sauce.
When you’re ready to serve, divide the salad between bowls, then top with the chickpea croutons and carrot ‘bacon’.
Tips
If the carrot isn’t getting crispy, turn the oven down and leave them in for longer.
