This plant-based version of the classic Caesar is amped up with artichokes and avocado. Don’t hold back on the dressing, it elevates this salad to a substantial main course. Try adding smoked paprika, chilli powder or za’atar to the chickpeas before baking.

WRITTEN BY KUJI
12 AUGUST 2019

Ingredients

20 g Kuji Natural 08

90 ml of warm water 

1 tsp white miso

¾ tsp dijon mustard

¼ tsp garlic powder

20g cashews, soaked for 6 hours or quick boiled

1 tbsp nutritional yeast

1 tsp lemon juice

Salt and pepper

Method

1. Preheat oven to 200c.
2. For the dressing, blend all ingredients in a high-speed blender until combined. Refrigerate until needed (it will firm up in the fridge)
3. If you are using canned chickpeas, dry them with a towel. Toss in a little salt and pepper and bake for 15 – 20 minutes, until crispy.

To serve

½ cup chickpeas, cooked

1 avocado 

4 artichoke hearts

2 bunches kale

Dulse seaweed