Vegan Caesar Salad with Chickpea Croutons

By Pesto Princess


¼ cup olive oil
¼ cup Pesto Princess Hummus
½ tsp lemon zest, finely grated
2 TBSP fresh lemon juice
2 tsp Dijon mustard
2 tsp capers, drained
2 tsp nutritional yeast
Salt and black pepper
1 gem, romaine or cos lettuce
A generous handful of kale
30 g flaked almonds, toasted

For the chickpea croutons

1 can chickpeas, drained and rinsed
5 ml extra-virgin olive oil
1 TBSP nutritional yeast
¼ tsp cayenne pepper
½ tsp fine sea salt


1. Preheat the oven to 200°C. Drain and rinse the chickpeas. Place the chickpeas in a clean tea towel and rub dry (it’s okay if some of the skins fall off). Pour them into a large roasting tray. Drizzle with oil and roll around to coat. Sprinkle with nutritional yeast, cayenne pepper and salt and give them another mix.

2. Roast for 20 minutes, before moving them around gently in the tray. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.

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