Plant-Based Caesar Salad Recipe
This hearty plant-based salad is made with roasted tempeh and chickpeas. If you want to try a meat and anchovy free alternative to caesar salad, then this is the one to try. Packed with plant based protein and full of flavour. This is such a more-ish salad.
Rate this Recipe
Ingredients
- 2 tbsp organic extra virgin olive oil
- 200 g organic tempeh
- 100 g organic chickpeas (cooked)
- 100 g sourdough bread
- 2 large cos lettuce
- 2 spring onion
For the dressing:
- 2 tbsp organic extra virgin olive oil
- 1 tbsp organic biona mayonnaise
- 1 garlic clove
- 1 lemon
- natural fine sea salt
- organic cracked black pepper
Instructions
- Cut the tempeh into roughly 0.5cm slices then place in a frying pan with 1 tbsp of olive oil.
- Cook on a medium heat for 2 minutes on each side then add the chickpeas.
- Continue to cook for a further 2-3 minutes until the tempeh is golden then remove from the pan.
- Cut the sourdough into approximately 1cm piece then place in the same pan with 1 tbsp of olive oil.
- Fry on a medium to high heat until the bead becomes golden. Remove from the pan.
- To make the dressing, place all of the ingredients in a bowl (except the oil) and whisk well.
- Slowly drizzle in the olive oil whilst still whisking.
- Cut across the cos lettuce in roughly 2cm slices and finely chop the spring onions.
- To serve, place a large handful of the cos in a bowl, top with a portion on the tempeh and chickpeas.
- Scatter across some of the spring onion, place a few pieces of sourdough on top then drizzle generously with the dressing.
Comments & Ratings
Leave a Reply
You must be logged in to post a comment.
Great plant based alternative!