Easy Chickpea Caesar Salad

Serves 2

A super easy and protein-packed lunch that requires minimal effort to prepare. I eat this salad at least twice a week and it’s still a firm favourite of mine. If you have time make the salad and dressing from scratch, but I have no problem cutting corners when I’m in a rush. You can double the recipe for the chickpeas and store them as a healthy snack.

1 Bag of Sainsburys Be Good To Yourself Caesar Salad

1 x 400g Tin of Chickpeas

1/2 Tsp of Garlic Powder

1/2 Tsp of Paprika

1/2 Tsp of Cumin

1/2 Tsp of Turmeric

1/4 Tsp of Thyme

Olive Oil

Salt

Pepper


Preheat the oven to 200C.


Drain the chickpeas and pat them dry. Spread the chickpeas onto a baking tray and drizzle with 2 tbsp of olive oil. Season the chickpeas with your garlic powder, paprika, cumin, turmeric, thyme and a good grind of salt and pepper. Stir to combine and place in the oven for 20-30 minutes, or until golden brown and crispy.


Toss the salad leaves with the caesar dressing and sprinkle with the parmesan and croutons.


Allow the chickpeas to cool slightly before scattering over the salad. Serve with a wedge of lemon and a grind of pepper.

 

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