Cleopatra Salad with Spicy Tahini Chickpeas

A simple but hearty, gluten-free and plant-based take on the classic caesar salad

Packed with protein, flavorful & satisfying!

This is the Queen of all salads and I am currently obsessed! I’ve literally made it several times its the last two weeks, and my husband and I devour it each time.

A royal, gluten- free and plant-based take on the classic Caesar, it’s fresh tasting, packed with protein & flavor, and totally satisfying!

Recipe adapted from Simply Gluten Free by Ricki Heller,  it’s a simple base of green leaf lettuce, english cucumbers and green onions, topped with Spicy Roasted Tahini Chickpeas and tossed in a creamy, planted based Herbed Yogurt Cashew Dressing. The combination is fresh tasting, packed with protein, melt in your mouth yummy and totally satisfying!

More on the dressing… it’s made with coconut milk or cashew yogurt, raw cashews, cilantro or parsley, fresh lemon juice, garlic, a touch of dijon and EVOO and it thick, creamy and practically drinkable it’s so good.

This salad is especially great and on repeat so much right now as we have so much fresh lettuce in our garden.

Scroll down for recipe.

Cleopatra Salad with Spicy Tahini Chickpeas

Recipe

Cleopatra Salad with Spicy Tahini Chickpeas
 
Prep time
Cook time
Total time
 
The Queen of all salads... this plant-based salad is packed with protein, loaded with flavor and so satisfying! Perfect as a light lunch or dinner or as a side salad. Recipe heavily adapted from Simply Gluten Free by Ricki Heller
Author:
Recipe type: Salads, Dinner, Lunch
Cuisine: Gluten-Free, Vegan
Ingredients
Roasted Spicy Tahini Chickpeas
  • 3 tablespoons tahini
  • 1 tablespoon extra-virgin olive oil
  • 1-2 teaspoons Sriracha, or to taste (we preferred it with 2 teaspoons)
  • Kosher salt, to taste
  • 1 15.5oz can chickpeas, rinsed and drained
Creamy Dressing
  • ⅓ cup unsweetened coconut milk yogurt (or other dairy-free yogurt - I've made it with both coconut yogurt and cashew yogurt)
  • ⅓ cup raw cashews, dry
  • ¼ cup extra-virgin olive oil
  • 1 garlic clove, minced
  • ½ teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ¼ cup cilantro or parsley, chopped (I've made it using both herbs)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
Salad
  • 1 head Green Leaf Lettuce, coarsely chopped
  • 3 green onions, light green and white parts only, sliced
  • ½ English cucumber, sliced & cut into quarters
Instructions
Roasted Spicy Tahini Chickpeas
  1. Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together the tahini, oil, Sriracha, and salt. Add chickpeas and toss to coat well.
  3. Spread the chickpeas evenly onto the baking sheet and scrape any extra tahini mixture over them.
  4. Bake for 30-45 minutes, stirring after 20 minutes, until the coating is dry and some chickpeas are beginning to brown.
  5. Set aside and let cool. Can be made ahead.
Creamy Dressing
  1. In a food processor or blender, combine all ingredients and blend until smooth. Taste and adjust seasonings.
  2. Can be made ahead. Keeps well for a few days in a sealed jar in the refrigerator.
Assemble
  1. In a large bowl, place the lettuce, green onion, and cucumber. Add dressing to taste and toss to coat. Top with Spicy Chickpeas.

 

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