20 mins
Not Too Tricky
serves 2
About the recipe
I’ve given the classic Caesar salad a veggie revamp with crunchy roasted chickpeas and charred green beans. Hearty yet healthy, this springtime star is ready in 20 minutes, so it's perfect for a midweek meal.
Ingredients
1 x 400g tin of chickpeas
150g leftover bread
1 clove of garlic
olive oil
160g frozen green beans
6 tablespoons natural yoghurt
2 teaspoons mustard, such as Dijon, English, wholegrain
red wine vinegar
20g Parmesan cheese (or veggie hard cheese alternative)
1 romaine lettuce
Top Tip
Don't waste your Parmesan rinds – they are packed with flavour! Freeze in an airtight bag and add them to stews and soups for an umami hit.
Method
- Boil the kettle. Preheat the oven to 200°C/400°F/gas 6. Drain the chickpeas, tip into a heatproof bowl and cover with boiling water for 5 minutes.
- Tear the bread into chunks and pop in a roasting tray with the unpeeled garlic. Drain and add the chickpeas, drizzle over 2 tablespoons of olive oil, then toss it all together and roast for 12 minutes, or until the bread is golden and the chickpeas are crispy.
- Preheat a griddle or large frying pan over a high heat, tip in the frozen beans and cook for 4 minutes, or until softened and charred.
- Remove the croutons and chickpeas from the oven, carefully take out the garlic and set aside. Once cool enough to handle, squeeze the softened garlic out of its skin into a bowl. Stir in the yoghurt, mustard and 2 tablespoons of red wine vinegar, then grate in most of the Parmesan and season to perfection, tweaking the mustard and vinegar to your taste.
- To serve, spread the dressing over a serving dish. Click off the lettuce leaves and tear over the dressing. Scatter over the beans, chickpeas and croutons, and serve with an extra grating of Parmesan, if you like.
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