The crunch, the garlic, the creamy dressing and the lettuce. This vegan take on the classic Caesar is delicious and a leeeetle bit addictive.
Preheat the oven to 180C/Gas mark 4
Drain the chickpeas and tip onto a baking tray
Drizzle over the oil, paprika and garlic powder. Add a little salt. Mix them all around well so all the chickpeas are covered in the oil & seasoning.
Bake for 20 mins, then stir and put back in the oven. Bake for a further 15 mins or until crispy. Depending on the day & your oven you might need to bake longer. Keep stirring until the chickpeas are crispy but avoid burning them.
In a jar with a lid, mix together all the ingredients and shake well.
Add a little water and mix- add more if needed so the dressing is creamy, yet pourable.
Taste the dressing. Add more salt, lemon juice or maple syrup to balance the flavours as needed
Brush a griddle or fry pan with a tiny bit of oil. Griddle or fry the tofu on each side
Tear the lettuce. Then on a nice plate arrange the lettuce & tofu. Sprinkle with herbs. Drizzle over the dressing and toss some chickpea 'croutons' over.
Serve with extra dressing on the side.