HEALTHY CAESAR SALAD

Ingredients

• 120 ml Tofu, Silken, Not cooked, MRSJP
• 2 clove Garlic
• 2 tsp Dijon mustard
• 4 tbsp Nutritional yeast
• 2 tbsp Lemon juice
• 4 tbsp Almond milk, unsweetened
• 1 pinch Sea salt
• 1 pinch Black pepper, ground
• 950 ml Baby spinach
• 1/2 pcs Red onion
• 180 ml Croutons
• 1 tsp Smoked paprika
• 1 tsp Italian seasoning
• 400 g Chickpeas, canned, drained, rinsed, MRSJP

Method

1. Set your oven to 200C/392F
2. Drain and rinse off your chickpeas.
3. Lay the chickpeas out on a lined baking tray and sprinkle on the smoked paprika, Italian seasoning and a pinch of salt.
4. Bake for 25 to 30 mins - until crispy.
5. To make the sauce - add your silken tofu, crushed or grated garlic, mustard, nutritional yeast, lemon juice, almond milk and a pinch of salt and pepper to a blender and blend until smooth. Add more almond milk if you want to change the consistency.
6. Chop the red onion and place the baby spinach and red onion in a big bowl.
7. When the chickpeas are ready - top your salad and then drizzle with the sauce.
8. Lastly top with croutons and enjoy.