Caesar salad with chickpea and cauliflower ‘croutons’
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Time to make:
55 mins (Hands-on time: 15 mins, Cooking time: 40 mins)
$4.50 per serve
(at time of publication)
Full ingredients list:
400g can no-added-salt chickpeas, rinsed, drained
1/2 large cauliflower, cut into small florets
1/3 cup grated parmesan
2 bunches asparagus, halved diagonally
275g baby truss tomatoes, cut from vine
1/2 cup reduced-fat Greek-style yoghurt
1 tablespoon horseradish cream
2 tablespoons lemon juice
1 small garlic clove, crushed
2 baby cos lettuce, coarsely chopped
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C and line 2 baking trays with baking paper. Pat the chickpeas dry with paper towel. Place chickpeas and the cauliflower on 1 prepared tray. Spray with olive oil and scatter with parmesan. Toss to coat. Bake for 30–40 minutes, or until vegies are golden and crisp.
Step 2Meanwhile, place asparagus and tomatoes on the remaining prepared tray. Spray with olive oil. Bake for 15–20 minutes, or until the asparagus is tender.
Step 3Combine yoghurt, horseradish cream, lemon juice and crushed garlic in a small bowl.
Step 4Combine lettuce, asparagus and tomatoes in a bowl. Serve drizzled with the dressing and scattered with chickpeas and cauliflower ‘croutons’.
About this recipe
First published: March 2018