Green Dinner Table take on the classic Caesar salad.
Tempeh ‘chicken’ Caesar salad, spiced chickpeas, cos lettuce, cashew parmesan with caper garlic dressing
Cook time: 25 minutes
couple or family
Ingredients
Ingredient
Couple
Family
Chickpea
Couple
1 tinFamily
2 tinChickpea spice
Couple
1 packFamily
1 packCos lettuce
Couple
1Family
2Tempeh rub
Couple
1 packFamily
1 packTempeh
Couple
1Family
2Cherry tomatoes
Couple
1 punnetFamily
2 punnetCaesar dressing
Couple
1 pottleFamily
1 pottleCashew Parmesan
Couple
1 packFamily
1 packInstructions
1
Preheat oven to 220.
Open and strain the chickpeas, place them in a bowl with the chickpea spice and a splash of oil.
Roast the chickpeas in the oven for 12-15 minutes until crispy.
Boil the tempeh whole for 1 minute. This will help release the flavour and help the seasoning stick to it.
Once boiled, cut into 1 – 1.5cm strips. Toss in a bowl with the tempeh rub, add a dash of olive oil and continue tossing.
Lay on a lined baking tray and cook for 15-20 minutes, until crispy.
2
Put the lettuce leaves apart and wash if necessary. Cut the larger leaves into strips, leave any smaller leaves whole. Place in a bowl.
Cut the cherry tomatoes in half and add to the lettuce.
3
Place the cooked chickpeas in with the lettuce and tomatoes. Add 3/4’s of the dressing and toss.
Serve the salad topped with tempeh and sprinkle with parmesan. Drizzle over the remaining dressing as needed.
