Name: Vegan and gluten free Caesar salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Ingredients: 125g can chickpeas; Pinch of garlic powder; 5.90 gm gluten-free Dijon mustard; 10.60 gm lemon juice; 115.00 gm sunflower oil; 6 small chat potatoes, thinly sliced; 36.40 gm extra virgin olive oil; 1/2 tsp finely chopped fresh rosemary leaves; 1/2 tsp finely grated lemon rind; 2 cos lettuce hearts, leaves separated; 1 large avocado, halved, cut into thin wedges; 20.00 ml gluten-free tamari; 2.50 gm smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 27.00 gm maple syrup; 27.50 gm coconut flakes

Vegan and gluten free Caesar salad

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Prep Time:
30 minutes

Cook Time:
15 minutes

Total Time:
45 minutes

Delight in a vegan and gluten-free Caesar salad with crisp lettuce, creamy avocado, crunchy croutons, and smoky homemade facon.

Ingredients:

125g can chickpeas
Pinch of garlic powder
5.90 gm gluten-free Dijon mustard
10.60 gm lemon juice
115.00 gm sunflower oil
6 small chat potatoes, thinly sliced
36.40 gm extra virgin olive oil
1/2 tsp finely chopped fresh rosemary leaves
1/2 tsp finely grated lemon rind
2 cos lettuce hearts, leaves separated
1 large avocado, halved, cut into thin wedges
20.00 ml gluten-free tamari
2.50 gm smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
27.00 gm maple syrup
27.50 gm coconut flakes

Instructions:

Drain the chickpeas, saving the liquid. In a small food processor, combine garlic powder, mustard, lemon juice, 6 chickpeas, and 2 tablespoons of the reserved chickpea liquid. Blend until creamy. While blending, slowly pour in the oil until smooth. Move the mixture to a bowl and season with salt and pepper to taste.
To make Facon, start by preheating your oven to 180C/160C fan-forced and lining a large baking tray with baking paper. Next, mix tamari, paprika, garlic powder, onion powder, and maple syrup in a bowl, then add coconut and stir until well coated. Spoon the mixture onto the prepared tray, spread it out evenly, and bake for 10 to 12 minutes, turning halfway through, until flakes are golden. Let it cool to let the 'facon' crisp up before serving.
In a bowl, combine potato, oil, rosemary, lemon rind, salt, and pepper. Toss until coated. Cook potato in batches in a large frying pan over medium-high heat for 3 minutes per side until golden and tender.
In a bowl, combine lettuce, potato, and avocado. Gently toss together. Top with facon and drizzle with dressing. Serve and enjoy.

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