Chickpea Caesar Salad

1: For the chickpeas, roast half and keep the others fresh. Pat dry the crispy chickpeas, season with salt, pepper, paprika, and olive oil, mix well, and roast at 200 degrees fan for 20 minutes or until crispy.

2: For the rest of the chickpeas, season with salt, pepper, olive oil, and a squeeze of lemon juice.

3: For the croutons, slice stale bread into cubed chunks. Season with salt, pepper, a clove of crushed garlic, and olive oil, mix well, and roast in the oven alongside the chickpeas for 10 minutes, or until golden and crisp.

4: For the dressing, add the chickpea juice (aquafaba) into a bowl, then add minced garlic, wocestershire sauce, mustard, miso, tahini, nutritional yeast, and lemon juice. Season with salt and pepper, then loosen with a splash of water if needed.

5: Slice your lettuce and spring onions, then combine everything in a large salad bowl once your croutons and chickpeas are done. Mix with the dressing, top with lemon zest and parmesan, then enjoy!