1 x 400 g (14.1 oz) tin of chickpeas, drained + rinsed
salt + pepper
olive oil
2 tsp soy sauce (or tamari for gluten-free)
2 tsp maple syrup
1 tsp smoked paprika
1 large carrot, peeled into strips
1 Romaine lettuce, chopped
2 large handfuls of kale, chopped
For the sauce:
70 g (2.5 oz) cashews
1/2 lemon, juice only
1 garlic clove, peeled
1/2 tsp Dijon mustard
2 tbsp nutritional yeast
2 tsp capers
120 ml (4 fl.oz) unsweetened plant-based milk
Method
Preheat the oven to 160°C fan / 350°F and line 2 large trays with baking paper. Meanwhile, add the cashews to a bowl and cover with hot water from a kettle. Leave to soak.
Add the chickpeas to one tray, season with pinches of salt and pepper, drizzle over 1 tsp of olive oil and mix. Then roast for 35-45 minutes or until crispy.
Meanwhile, combine the soy sauce, maple syrup, smoked paprika, pinches of salt and pepper, and 1 tsp of olive oil in a mixing bowl. Add the peeled carrot strips and stir. Leave to marinade for 20 minutes, then lay out the strips on the second tray and roast for 10-15 minutes or until crispy, turning halfway to prevent them burning. Tip: if the carrot isn’t getting crispy, turn the oven down 20 degrees or so and leave them in for longer to dry out a bit.
Add the soaked cashews to a blender with the lemon juice, garlic clove, Dijon mustard, nutritional yeast, capers, plant-based milk and pinches of salt and pepper. Blend until smooth. Add the chopped lettuce and kale to a large bowl, then stir in the sauce.
When you’re ready to serve, divide the salad between bowls, then top with the chickpea croutons and carrot ‘bacon’. Delicious!
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1 x 400 g (14.1 oz) tin of chickpeas, drained + rinsed