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Recipe - Creamy Chickpea and Cos Salad

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
This recipe is inspired by the classic Caesar salad, and whilst having been taken on a vegan detour, still manages to maintain the crispy, salty, and creamy elements of the original dish.  This dish is so creamy and rich, that  As a "died in the wool" cheeseaholic, I don't even miss the parmesan cheese.

 
Ingredients

Serves 4-6

Ingredients-Croutons

• 4 cups torn up stale rustic bread with crusts removed
• 3 Tbsp. light olive or vegetable oil
• Pinch salt and freshly ground pepper
• 1/4 Tsp. garlic powder

Ingredients-Mayonnaise

• 1/4 cup aquafaba (liquid reserved from the can of chickpeas)
• 1 Tsp. Dijon mustard
• 1/4 Tsp. salt
• 2 Tsp. lemon juice
• 1 small clove garlic
• 3/4 cup light olive or vegetable oil
• 1 Tsp. vegan Worcestershire sauce

Ingredients-Salad

• 1 large heads of cos lettuce, washed & torn into pieces.
• 1 x 400g can chickpeas, drained (reserve liquid for the mayonnaise)
• 1/4 cup chopped semi dried tomatoes

Method

Method-Croutons

• Preheat oven to 180C (fan forced)
• Place the bread pieces, oil, salt, pepper, and garlic powder into a plastic bag and shake to coat the bread.
• Pour onto a baking tray and bake for 10-12 minutes

Method-Mayonnaise

• Place the aquafaba, mustard, salt, lemon juice and garlic into a tall beaker.
• Blitz on high with a stick blender (giggle up and down) to form a foam.
• Whilst the stick blender is running slowly drizzle the oil into the beaker until you get a smooth thick mayonnaise consistency.
• Stir through the Worcestershire sauce

Method-Salad

• Combine the croutons, lettuce, and chickpeas in a bowl.  Pour over ½ cup of the mayonnaise and toss lightly to coat.
• Place on a serving platter, interspersed with the semi dried tomatoes.
• Check if you need more mayonnaise and serve

 
About the Recipe

• This recipe is suitable for vegetarians and vegans.
• Whilst this mayonnaise suitable for vegans, it is also an excellent alternative for pregnant women or people with weakened immune systems, as it does not contain raw eggs like regular mayonnaise.
• Aquafaba is the liquid by produce from cooking chickpeas.  It can be used as a replacement for eggs and egg white. 
• Because this recipe was using chickpeas anyway, I thought, why not save the liquid to make a vegan mayonnaise.  The process is much like making fresh egg mayonnaise but replacing the egg with aquafaba. It does thicken up and look and taste much like standard egg mayonnaise, however it is much whiter because you do not get the yellow of the egg yolk.
• Worcestershire sauce is a bit like England's answer to Asian fish sauce and is synonymous with the original brand, Lea and Perrin.  It is a vinegar based fermentation including other ingredients such as :- anchovies; molasses; tamarind; and other seasonings. These days you can buy vegan versions of this iconic sauce, excluding the anchovies of course. Just check the labels.  Be aware though, that some brands have a stronger flavour profile than others, so add a little at first, then taste.
• You need a light oil for this recipe, extra virgin olive oil, for example, would not be suitable.

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