Always vegetarian, often vegan

Caesar salad

This tasty Caesar salad is crispy and delicious.
Voorbereiding 20 minutes
Bereiding 10 minutes
Totale tijd 30 minutes
Course: Salad
Cuisine: American
Keyword: capers, chickpeas, salad, vegan
Porties: 2


  • 1 Romaine lettuce or iceberg lettuce
  • 100 gram chickpeas
  • 1 egg
  • 1 clove of garlic
  • 50 gram Soy yogurt
  • 5 tablespoons olive oil
  • 4 tablespoons capers
  • 2 tablespoons vegan Parmezan cheese
  • 2 tablespoons white wine vinegar
  • 1 avocado
  • 1/2 teaspoon mustard
  • 1 teaspoon ground black pepper
  • 4 radishes
  • 25 gram sunflower seeds
  • 1 handfull parsley
  • olive oil, salt, pepper


  • Preheat the oven on 200 degrees.
  • Mix the chickpeas with 2 tablespoons of olive oil, pepper, salt, garlic and parsley. Roast them in the oven for 15 minutes.
  • Boil the eggs for about 8 minutes so that the whites are completely hard but the yolks are still a bit creamy.
  • Toast the sunflower seeds in a dry frying pan. Keep an eye on it and shake the pan regularly. When the seeds turn slightly brown, they are ready.
  • Mix the soy yogurt, 3 tablespoons of olive oil, the white wine vinegar, mustard, vegan Parmesan cheese, black pepper, a pinch of salt and 2 tablespoons of capers into a dressing.
  • Cut the avocado into nice pieces.
  • Serve the salad by first placing a few leaves of lettuce on the plate, topped with the still warm chickpeas and the egg. Drizzle some of the dressing on top and finish with a handful of sunflower seeds.
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