Cooked - Loaded Chickpea Parmesan Caesar

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Home Pricing Community My Recipes

Loaded Chickpea Parmesan Caesar

6.0

140g (5oz/heaped ¾ cup) dried quinoa, or 250g (9oz/1 ⅓ cups) cooked (from a pouch)

2 x 400g (14oz) cans chickpeas, drained and rinsed

200g (7oz) tempeh

1 tsp extra virgin olive oil, plus extra for dressing the salad

5 tbsp nutritional yeast

2 tbsp lemon juice

3 garlic cloves: 2 grated or minced, 1 left whole

150g (5½oz/1 ⅓ cups prepared) kale, destemmed and roughly chopped

1 tbsp caper brine

2 tbsp pumpkin seeds

2 tbsp hemp seeds

Sea salt and black pepper

200g (7oz) silken tofu

1 tbsp capers

½ tsp Dijon mustard

1 tbsp good-quality runny tahini

1 tbsp lemon juice

Sea salt and black pepper

Chilli flakes (optional), to serve

Preheat the oven to 200°C fan/220°C/gas mark 7 or heat an air fryer to 200°C (390°F).
Cook the quinoa according to the packet instructions.
Dry the chickpeas and spread them over a baking tray, making sure they are not overlapping.
Tear or chop the tempeh and scatter this over the tray too.
Drizzle over olive oil, season with a big pinch of sea salt and pepper, then sprinkle over the nutritional yeast.
Toss to coat evenly, then bake in the oven for 15 minutes or the air fryer for 10 minutes until the chickpeas and tempeh are crunchy.
If they are not crunchy after this time, roast for another few minutes.
Leave them on the counter for a few minutes to cool before using them; they will get even crispier.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 7 weeks ago

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