CAULIFLOWER & CHICKPEA CAESAR SALAD

Don’t let the word ‘salad’ fool you. This is filling, refreshing, and packs 35g of protein. Now that’s a proper salad!

INGREDIENTS

For the salad:
1 small cauliflower
150g bread
1 crispy lettuce (Romaine is perfect for this)
roughly sliced
2 tomatoes roughly chopped
1/4 cucumber - halved and roughly sliced
120g cooked quinoa, rice, or a mixture of the two
1 tin of chickpeas, rinsed and drained
For the sauce:
30g cashews
20g tahini
3/4 tsp Dijon mustard
Juice of 1 lemon
1 garlic clove
12g nutritional yeast, found in some supermarkets
or health stores
150ml water (or a little less if you prefer your
dressing thicker)
30g Vivo Life unflavoured VEGAN PROTEIN
1 tsp seaweed flakes (optional)
1 tsp white miso (optional)

 

METHOD

Soak the cashew nuts in freshly boiled water. Heat the oven to 200°c. Slice the cauliflower into steaks about 1cm thick, cutting out the core. Place the cauliflower on a baking tray with 1 teaspoon of olive oil. Season generously with salt, and then put in the oven.

Slice the bread into large croutons. Place on another baking tray with the drained chickpeas and coat with 2 teaspoons of olive oil. Season well with salt before putting in the oven. Both take around 15 minutes, just check on them every now and then. You are looking for the cauliflower to start browning and the croutons to be nice and crisp.

Drain the cashews then place all the sauce ingredients, except the protein powder, into a blender and blend until smooth. Add the VEGAN PROTEIN and blend again. Taste for seasoning, adding salt (if required) and some black pepper. Set aside. Bring together the cucumber, quinoa, lettuce strips and tomato chunks in a large serving bowl.

Once the cauliflower, chickpeas and croutons are ready add to the bowl, finishing off with the salad dressing. Serve immediately

NOTE: If you want to serve the salad later, keep the chickpeas and bread separate from the rest of the salad and dress with the sauce just before serving