Plant-based Caesar salad

Plant-based Caesar salad - the most delicious Caesar salad I have ever tasted. What's great about this salad is that I used only vegetables, and still managed to get close to the classic taste of this salad.

To replace the protein and "chicken", I used pan-fried chickpeas, if you use the right spices you'll be surprised how good it tastes and how crispy it is.

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Portions: 2

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients for the salad:

• 2 cans of chickpeas

• 1/2 teaspoon garlic powder

• 1 teaspoon paprika

• 1/2 teaspoon turmeric

• 2 slices of bread for croutons

• 1/2 iceberg lettuce

• 4 tablespoons olive oil

• 2 tomatoes

• 2 green onions

• 2 teaspoons sprouts

Ingredients for the sauce:

• 5 tablespoons of vegan mayonnaise

• 1 tablespoon Dijon mustard

• 1 teaspoon lemon juice

• 2 tablespoons water

• 1/2 teaspoon garlic powder

• Salt

Method:

1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

2. Drain and rinse the chickpeas. Place them in a bowl and add the spices: salt, paprika, garlic powder, and turmeric. Mix well to coat the chickpeas with the spices. Transfer the chickpeas to a baking tray and bake for 25 minutes.

3. Cut the bread into cubes for croutons. Place them in the same bowl where you mixed the chickpeas. Drizzle some olive oil, sprinkle salt and garlic powder over the croutons. Mix well and transfer them to a separate baking tray. Bake for 10 minutes.

4. For the dressing, mix all the sauce ingredients in a bowl.

5. Slice the lettuce, tomatoes, and green onions and place them in a larger bowl. Add the remaining ingredients and the dressing. Mix well until everything is combined.

6. Enjoy!