Vegan ‘chicken’ Caesar salad recipe
This vegan take on a Caesar salad features chicken-style pieces, crispy spiced chickpeas and creamy avocado. Dig in!
See method- Serves 4
- 25 mins to prepare and 15 mins to cook
- 417 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 400g tin chickpeas, drained and rinsed
- 1 tsp smoked paprika
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp extra-virgin olive oil
- 1 garlic clove, finely crushed
- 1 ciabatta roll, roughly torn
- 200g Plant Chef meat-free chicken-style pieces
- 1 Romaine lettuce, roughly chopped
- 1 ripe avocado, roughly chopped
For the Caesar dressing
- 2 tbsp vegan mayonnaise
- ½ lemon, zest and juice
- 1 small garlic clove, finely chopped
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1 tbsp capers, finely chopped
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Shop ingredientsEach serving contains
- Energy
- 1735kJ 417.0kcal
- Fat
- 23g
- Saturates
- 3g
- Salt
- 1.6g
- Sugars
- 7g
of the Reference intake
Carbohydrate 27.6gProtein 21.2gFibre 7.8g
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- Preheat the oven to gas 7, 220°C, fan 200°C. On a large baking tray, toss the chickpeas with the paprika, soy sauce, maple syrup and ½ tbsp oil together, then roast for 15 mins, tossing occasionally, until lightly crispy.
- Heat ½ tbsp oil in a large frying pan over a medium high heat, add the garlic and ciabatta and fry for 5-6 mins, stirring frequently, until crisp and golden. Add the chicken-style pieces to the pan and fry according to pack instructions until heated through.
- Whisk together the Caesar dressing ingredients to pouring consistency, adding a splash of water if it is too thick. Season with a pinch of freshly ground black pepper.
- Tip the lettuce into a large bowl and top with the roasted chickpeas, ciabatta croutons, chicken-style pieces and avocado and drizzle with the Caesar dressing. Toss together before serving.
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