Recipe: Caesar Salad with Herb-roasted Chickpeas

• 1 head lettuce
• 1 bunch kale, stems removed
• 1 small Lebanese cucumber
• 1 punnet cherry tomatoes
• Herb-roasted Chickpeas
• 400g tin chickpeas, liquid reserved
• 1 ½ tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon onion powder or granules
• ½ teaspoon fine sea salt
• ¼ teaspoon cracked black pepper, or to taste

Caesar Dressing

• ½ cup raw natural cashews, soaked for at least 10 minutes in boiling water, or overnight in cold water
• 1 ½ tablespoons aquafaba (liquid from tin of chickpeas)
• 1 tablespoon lemon juice
• 1 ½ teaspoons tamari or soy sauce (gluten-free, if needed)
• 1-2 cloves garlic, peeled
• 2 teaspoons dijon mustard
• 2 teaspoons capers, drained
• ½ teaspoon fine sea salt
• ¼ teaspoon cracked black pepper
• 3 tablespoons mild-flavoured olive oil or canola oil

1. Preheat the oven to 155°C if fan-forced (175°C if conventional).
2. To prepare the chickpeas, drain the tin of chickpeas, reserving the liquid for the salad dressing. Toss the chickpeas in a mixing bowl with the olive oil, lemon juice, dried herbs and spices. Pour into a large glass baking dish and roast for 25-35 minutes, or until the chickpeas are crunchy, stirring every 7-8 minutes so they toast evenly. Remove from oven and leave to cool.
3. Wash all the veggies and dry them thoroughly. Chop the lettuce and kale into bite-sized pieces and place in a large salad bowl. Slice the cucumber into rounds, cut the cherry tomatoes and add to the salad bowl.
4. Near serving time, place all the dressing ingredients, except the olive oil, in a blender. Add ⅓ cup water and blend on high until smooth. With the motor running, slowly drizzle the olive oil into the mixture. Blend for about 1 minute, until all the ingredients are incorporated and the dressing is smooth and creamy. Taste test and add more salt and pepper as desired.
5. Just before serving, drizzle dressing over salad and gently toss until all the veggies are well-coated. Top with roasted chickpeas, and watch the salad quickly disappear!

Source: VegKit