Veggie Kale Caesar Salad

Bumping up the nutrition of a normal caesar salad, this recipe uses kale and yogurt in the dressing to make it a more balanced but still utterly delicious meal! It will keep for 3 days in the fridge.

Serves 4

FOR THE CRISPY CHICKPEAS

400g tin chickpeas, drained and rinsed

1tsp cornflour

1tsp paprika

1tbsp sesame oil

1tbsp soy sauce

FOR THE CROUTONS

2 slices sourdough

1tsp olive oil

FOR THE DRESSING

50g Greek yogurt

50g mayonnaise

1 garlic clove, crushed

1tsp Dijon mustard

1tsp soy sauce

1tsp maple syrup

1tbsp lemon juice

1tbsp capers, roughly chopped

FOR THE SALAD

200g kale, stems discarded and roughly chopped/torn

1tbsp oil

1 avocado, chopped 

Parmesan/veggie hard cheese, peeled to serve

1 Preheat oven 180°C fan. For the crispy chickpeas, add the chickpeas to a large tray with the cornflour, paprika, sesame oil, soy sauce and some seasoning. Stir to coat, then roast for 15min, or until crispy, stirring halfway.

2 Meanwhile, cut the sourdough into chunks. Scatter on to a small baking tray with the oil and some seasoning. Toss to coat, then add to the oven and cook for 10min, until crisp.

3 Meanwhile, whisk the vegan mayonnaise, yoghurt, garlic, mustard, soy, maple syrup, lemon, capers and some seasoning. Set aside.

4 Add the kale to a large serving bowl and massage with the oil. Top with the chickpeas , croutons and avocado. Drizzle over the dressing, toss to coat, then peel over the parmesan.