Vegan and gluten free Caesar salad

Recipes / Salads

Everyone can enjoy this Caesar salad, with crispy lettuce, avocado, croutons and homemade facon. Now no one who is gluten free or vegan needs to miss out.

Recipe «Vegan and gluten free Caesar salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 125g can chickpeas, Pinch of garlic powder, 1 tsp gluten-free Dijon mustard, 2 tsp lemon juice, 1/2 cup sunflower oil , 6 small chat potatoes, thinly sliced, 2 tbsp extra virgin olive oil, 1/2 tsp finely chopped fresh rosemary leaves , 1/2 tsp finely grated lemon rind, 2 cos lettuce hearts, leaves separated, 1 large avocado, halved, cut into thin wedges, 1 tbsp gluten-free tamari, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tbsp maple syrup.

Ingredients:

  • 125g can chickpeas 
  • Pinch of garlic powder 
  • 1 tsp gluten-free Dijon mustard 
  • 2 tsp lemon juice 
  • 1/2 cup sunflower oil 
  • 6 small chat potatoes, thinly sliced 
  • 2 tbsp extra virgin olive oil 
  • 1/2 tsp finely chopped fresh rosemary leaves 
  • 1/2 tsp finely grated lemon rind 
  • 2 cos lettuce hearts, leaves separated 
  • 1 large avocado, halved, cut into thin wedges 
  • 1 tbsp gluten-free tamari 
  • 1 tsp smoked paprika 
  • 1/2 tsp garlic powder 
  • 1/2 tsp onion powder 
  • 1 tbsp maple syrup 
  • 1/2 cup coconut flakes 

Instructions

  1. Drain chickpeas, reserving liquid. Place garlic powder, mustard, lemon juice, 6 chickpeas and 2 tablespoons reserved chickpea liquid in a small food processor (see notes). Process until smooth. With the motor operating, gradually add oil in a slow, steady stream. Transfer to a bowl. Season with salt and pepper (see notes).
  2. Make Facon. Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper. Combine tamari, paprika, garlic powder, onion powder and maple syrup in a bowl. Add coconut. Stir until well coated. Spoon onto prepared tray. Spread out to form an even layer. Bake, turning halfway through, for 10 to 12 minutes or until flakes are golden. Set aside to cool (‘facon’ will crisp on cooling).
  3. Meanwhile, place potato, oil, rosemary and lemon rind in a bowl. Season with salt and pepper. Toss to coat. Heat a large frying pan over medium-high heat. Cook potato, in batches, for 3 minutes each side or until golden and tender.
  4. Place lettuce, potato and avocado in a bowl. Gently toss to combine. Sprinkle with facon and drizzle with the dressing. Serve.