Caesar Salad
/In this recipe we’ve transformed the classic Caesar salad into a full meal. And, we’ve made it vegan. Chickpeas and quinoa not only taste delicious, but add non-blood-sugar-spiking carbohydrates and protein to transform a Caesar salad into a meal that will keep you full for much longer than just some veggies alone. Enjoy!
Serves 2
High FODMAP
Caesar Salad Ingredients
½ can chickpeas (roasted)
2 leaves of kale (off the stem)
4 leaves of Romaine lettuce
1 cup cooked quinoa (cooled)
2 tablespoons capers
Caesar Salad Dressing Ingredients
1/3 cup vegan mayo
1 tablespoon Dijon mustard
½ tablespoon olive oil
1 teaspoon soy sauce
1 teaspoon apple cider vinegar
1 clove of minced garlic
Juice of ¼ of a lemon
Ground pepper to taste
1-2 tablespoons of water, depending on desired thickness
Directions for Chickpeas
https://kristenyarker.com/kristen-yarker-dietitian-blog/roasted-chickpeas-4-ways
Halve the recipe or make a full batch if you want extra! For seasoning, I used salt and pepper.
Directions for Caesar Salad
1. Follow the above chickpea recipe.
2. In a frying pan, heat one tablespoon of olive oil on medium-high heat.
3. Fry the capers until crispy (about 5 mins). Allow to cool.
4. Add the quinoa to a medium-large bowl.
4. Wash and cut the lettuce and kale. Add to the bowl.
5. Add the crispy chickpeas and capers.
6) Add all the dressing ingredients to a jar and shake until mixed.
7. Add around 2 tablespoons of dressing to the salad. Adjust amount to your liking.
8. Toss the salad and enjoy!
Looking for another full meal salad idea? Check out this Tomato, Black Bean, and Corn Salad.
Recipe and photo credit: Olivia Dodsworth