Vegan Caesar salad with chickpeas, cashews and capers
Ingredients
- 3-4 slices of baguette, or bread
- 1 tbsp olive oil
- salt, to taste
- 70 g cashew nuts
- 2 tsp capers
- 1 clove of garlic
- 2 tbsp lemon juice, fresh
- 2 tsp Dijon mustard
- Black pepper, to taste
- 120 ml water
- 1 heart of lettuce, large
- 150 g chickpeas, canned or cooked
Utensils
- knife
- cutting board
- baking sheet
- stand mixer
- bowl
Instructions
- Cut the bread into small pieces.
- Place on a baking tray lined with baking paper.
- Drizzle the bread with olive oil and lightly salt.
- Then bake in a preheated oven at 180°C for 10 minutes.
- Remove the croutons from the Remove from the oven and allow to cool.
- For the dressing: Whisk the cashews with the capers, garlic, lemon juice, mustard, pepper and water in a blender.
- Chop the heart of lettuce roughly.
- The lettuce leaves with the Mix half of the dressing in a bowl.
- Add the croutons and chickpeas.
- Mix the Caesar salad with the rest of the dressing.
- Serve the vegan Caesar salad as a starter.
