Vegetarian Caesar salad with crispy chickpeas recipe
 This vegetarian Caesar salad has a delicious Middle Eastern twist with a tahini dressing and crispy chickpeas. Each serving provides 260kcal, 8g protein, 12g carbohydrate (of which 3g sugars), 19g fat (of which 4g saturates), 2g fibre and 1.4g salt. 400g tin chickpeas, drained and rinsed1 tbsp rapeseed oil1 lemon, zest only4 Little Gem lettuces, sliced in half lengthways salt and freshly ground black pepper 400g tin chickpeas, drained and rinsed 1 tbsp rapeseed oil 1 lemon, zest only 4 Little Gem lettuces, sliced in half lengthways salt and freshly ground black pepper ½ garlic clove, grated4 tbsp light tahini2 tbsp Greek-style yoghurt1 tbsp olive oil1½ lemons, juice only2 tbsp Dijon mustarddash soy sauce or tamarisalt and freshly ground black pepper ½ garlic clove, grated 4 tbsp light tahini 2 tbsp Greek-style yoghurt 1 tbsp olive oil 1½ lemons, juice only 2 tbsp Dijon mustard dash soy sauce or tamari salt and freshly ground black pepper 40g/1½oz vegetarian hard Parmesan-style cheese, gratedsmall bunch parsley, leaves pickedfreshly ground black pepper 40g/1½oz vegetarian hard Parmesan-style cheese, grated small bunch parsley, leaves picked freshly ground black pepper Method Preheat the oven to 240C/220C Fan/Gas 9. Heat a griddle pan over a high heat.Put the chickpeas in a roasting tin and coat in the rapeseed oil. Season with salt and pepper. Roast in the centre of the oven for 25 minutes, shaking now and again, until they are blistering and crisp and you hear them pop. Put the chickpeas on kitchen paper to drain and cover with the lemon zest.Meanwhile, griddle the Little Gem halves for a couple of minutes on each side, until chargrilled. To make the dressing, put all the ingredients in a food processor with 6 tablespoons of water and blend, until smooth. Season with salt and pepper.Toss the lettuce in a few tablespoons of the dressing and arrange on a platter. Scatter over the chickpeas and the cheese. Serve with some more dressing, black pepper and a few parsley leaves. Preheat the oven to 240C/220C Fan/Gas 9. Heat a griddle pan over a high heat. Preheat the oven to 240C/220C Fan/Gas 9. Heat a griddle pan over a high heat. Put the chickpeas in a roasting tin and coat in the rapeseed oil. Season with salt and pepper. Roast in the centre of the oven for 25 minutes, shaking now and again, until they are blistering and crisp and you hear them pop. Put the chickpeas on kitchen paper to drain and cover with the lemon zest. Put the chickpeas in a roasting tin and coat in the rapeseed oil. Season with salt and pepper. Roast in the centre of the oven for 25 minutes, shaking now and again, until they are blistering and crisp and you hear them pop. Put the chickpeas on kitchen paper to drain and cover with the lemon zest. Meanwhile, griddle the Little Gem halves for a couple of minutes on each side, until chargrilled. Meanwhile, griddle the Little Gem halves for a couple of minutes on each side, until chargrilled. To make the dressing, put all the ingredients in a food processor with 6 tablespoons of water and blend, until smooth. Season with salt and pepper. To make the dressing, put all the ingredients in a food processor with 6 tablespoons of water and blend, until smooth. Season with salt and pepper. Toss the lettuce in a few tablespoons of the dressing and arrange on a platter. Scatter over the chickpeas and the cheese. Serve with some more dressing, black pepper and a few parsley leaves. Toss the lettuce in a few tablespoons of the dressing and arrange on a platter. Scatter over the chickpeas and the cheese. Serve with some more dressing, black pepper and a few parsley leaves.