Vegan Caesar Salad

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Step 1.

Heat your oven to 180°C/354°F.

Step 2.

Wrap your garlic in tin foil, then place it on a baking tray. Pop it in the oven to roast for 20 mins.

Step 3.

When the 20 mins have elapsed, drain your tin of chickpeas, ensuring you save the liquid from the can. Toss your chickpeas into the tray along with a drizzle of olive oil, smoked paprika and a pinch of salt, then roast for another 10 mins.

Step 4.

Remove your tray from the oven. Tear your ciabatta into the tray, then drizzle with a little more olive oil. Return to the oven for another 15 mins until crispy.

Step 5.

Leave your garlic until cool enough to handle, then place on a chopping board. Press down with your knife to squeeze all the soft, caramelised garlic out.

Step 6.

Measure out 70ml of your aquafaba (chickpea liquid) into a large jug.

Step 7.

Add your roasted garlic, dijon mustard, caper brine, miso paste, soy sauce, the juice of your lemon, 100ml vegetable oil, olive oil and a pinch of salt to the jug.

Step 8.

Pop your stick blender into the jug and blitz until you have a thick and smooth paste - this won’t take very long. Season to taste with salt and lots of black pepper.

Step 9.

Cut the ends off your little gem and separate the leaves.

Step 10.

Put your little gem, chickpeas and croutons into a large serving bowl, along with your capers. Pour in your dressing and toss to coat.

Step 11.

Serve up and enjoy!

The dressing will keep in the fridge for 3 days, so make a double batch if you'd like.

1 Large Bulb of Garlic
400g Tinned Chickpeas
½ Tsp Hot Smoked Paprika
100g Ciabatta
1 Tsp Dijon Mustard
2 Tbsp Capers, Plus 1 Tbsp of Brine
2 Tsp Miso Paste
1 Tsp Soy Sauce
1 Lemon
50ml Olive Oil
4 Little Gem Lettuces
Vegetable Oil