Loaded Caesar Salad

Difficulty: Easy
Serves 2

If I went to a restaurant and had this Loaded Caesar Salad, I would be at that restaurant several times a week for this Loaded Caesar Salad. The great news for me (and now you) is that I made this salad in the comfort of my own home, so I can make it whenever the hell I want.

Now, the list of ingredients may look a little overwhelming but I promise you, this is truly easy to pull together in about half an hour. Plus, as I’ve already discussed, you are getting a bloody top quality salad for your efforts. Creamy dressing, crunchy croutons, crispy chickpeas and salty tempeh bacon all come together in this truly harmonious dish.

Ingredients

Crispy Chickpeas

• • 1 can chickpeas
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon dried mixed herbs

Tempeh Bacon

• • 300g tempeh, broken into small chunks (like bacon bits!)
  • 1 clove garlic, minced
  • 1/4 cup soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon liquid smoke
  • 1 teaspoon vegan Worcestershire sauce
  • 2 tablespoons olive oil

Sourdough Croutons

• • Half sourdough bread stick, cut into chunks
  • 2 tablespoons olive oil

Creamy Dressing1/3 cup vegan mayonnaise

• • 2 tablespoons soy milk
  • 1 teaspoon dijon mustard
  • 1 teaspoon vegan Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 clove garlic, minced
  • Salt and pepper to taste

Everything Else

• • 1 cos lettuce heart, washed and dried
  • 1 red radicchio (or another cos lettuce heart), washed and dried
  • 1/4 cup baby capers
  • 1/2 cup vegan parmesan (store-bought or make your own!)
  • Salt and pepper to taste

Method

1. 1. Preheat your oven to 180°c and line 2 large baking sheets with baking paper.
   2. Start by putting the tempeh into a container, along with the soy sauce, Worcestershire sauce, garlic, maple syrup and liquid smoke. Put the lid on the container and sit in the fridge for as long as you can (overnight is best.)
   3. Drain your chickpeas and then remove any excess moisture by popping them on a paper towel.
   4. Chuck the chickpeas in a bowl, along with the oil, salt, pepper, herbs, salt and pepper. Mix to coat the chickpeas evenly.
   5. Spread the chickpeas out on the baking sheet and pop in the oven for 30 minutes (or until golden and crunchy), tossing every now and then.
   6. Make your sourdough croutons by coating them in the oil. Spread them out on the other baking tray and pop them in the oven for 10-15 minutes until golden.
   7. While the chickpeas and croutons are cooking, heat the olive oil in a medium-sized frypan over high heat. Add the tempeh and a little of the marinade (get ready for a little spitting.) Stir and cook until the tempeh is dark and kinda dry.
   8. Make the dressing by whisking together all of the ingredients until combined.
   9. Now to bring it all together. Tear the lettuce and radicchio leaves in half and chuck into a large mixing bowl.
   10. Add the dressing (as much as you like), along with the vegan parmesan and toss until the lettuce and radicchio have been coated well.
   11. Spread out onto a serving dish and cover with the baby capers, tempeh bacon, chickpeas and croutons.
   12. Sprinkle with salt and pepper before serving immediately.