4cupscosromaine lettuce (I also included a little baby kale)
1cupcherry tomatoes
1avocado
12Sicilian green olivesselect olives in brine rather than oil
Dressing:
1/3cupmacadamia nuts
¼cupwater
2teaspoonsextra virgin olive oil
2teaspoonnutritional yeast
1garlic cloveminced
1teaspoonmustardDijon
1gtoasted nori
1tablespoonlemon juice
Chickpea croutons:
1tin chickpeas400g
2teaspoonsextra virgin olive oil
1teaspoononion powdernot onion salt!
½teaspoongarlic powder
¼teaspooncoarse sea salt
Generous sprinkle of red chilliground
Instructions
Prepare the chickpea croutons: Drain and rinse the chickpeas, then rub dry in a clean tea towel. Toss them with the rest of the crouton ingredients to coat and bake at 175˚C (347˚F) for 15 minutes or until they start to pop, tossing frequently.
Prepare the dressing: Blend all ingredients on high till creamy.
Prepare the salad: Wash the greens and spin them dry, then cut the cos into 1 inch strips and the kale into smaller ribbons. Add to large bowl with the halved cherry tomatoes, then pour the dressing over and massage in with your hands.
Add toppings: Add sliced avocado, olives and cooked chickpea croutons, serve and enjoy!
Notes
You might like to add some good old garlic croutons in here – I prefer to use a gluten free bread, but my partner can’t go past sourdough. Just toss in olive oil and minced garlic, and bake till golden.
I used a blend of cos lettuce with a little baby kale.
Remember – the dryer your chickpeas are before baking, the crispier they will turn out!