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.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Salad
Cuisine Mediterranean
Keyword plant-based caesar salad recipe
Diet Dairy Free, Vegan, Vegetarian
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.