CRISPY CHICKPEA CROUTON SALAD WITH BALSAMIC DRESSING
Cook: 10 minutes
Q & A with amy lanza
How did you learn to cook?
I’m Amy and I am the creator behind Nourishing Amy, where I share deliciously vibrant plant-based recipes to nourish you all day long. I have always loved cooking and from a young age would enjoy baking birthday cakes and mince pies with my mum.
What is your favourite type of food?
I became really interested in cooking while at university which led to my love for cooking all things vegetable-based. I love sneaking vegetables and wholesome foods into rich, indulgent desserts, adding a more nourishing spin.
What's your favourite dish to cook?
My favourite foods to cook include brunch dishes, meal-worthy salad bowls and anything with chocolate.
What would be your last meal on earth?
If I had to choose one last meal, it would be the biggest buddha bowl filled with colour, texture and flavour followed by something chocolatey – and one with tahini in as that’s the first Belazu product I fell in love with and it’s my favourite!
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For the Salad
200g chickpeas (drained weight) -
2 thick slices of bread
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½ tsp dried oregano
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½ tsp garlic granules
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A pinch of chilli flakes
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1 tsp olive oil
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4 handfuls of salad leaves (e.g. lettuce, spinach, rocket)
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160g cucumber
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160g cherry tomatoes
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1-2 spring onions (or ½ red onion)
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2 tbsp microgreens
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100g fresh blueberries
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For the Dressing
80g unsweetened coconut or other dairy-free yoghurt -
1 tbsp balsamic vinegar
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1 tbsp lemon juice
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½ tsp apple cider vinegar
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1 tbsp nutritional yeast
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Salt and pepper
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For the Topping
2 tbsp Homemade Pink Pickles -
2 tbsp mixed seeds
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Fresh herbs
- Step 0: Preheat the air fryer or oven to 180*C/160 Fan and line a tray with parchment. Pat the chickpeas dry and slice the bread into 1-cm squares. Toss with the dried oregano, garlic, chilli flakes, olive oil, salt and pepper. Lay out the tray and air fry/bake for 10 minutes, or until crispy.
- Step 1: Meanwhile prepare the salad: chop the salad leaves. Slice the cucumber into small cubes, half or quarter the tomatoes, slice the spring onion and add to a mixing bowl with the blueberries and microgreens. Toss well.
- Step 2: Stir together all the salad dressing ingredients till smooth and add to the salad. Toss well.
- Step 3: Divide the salad between two bowls, top with the crispy chickpeas and croutons. Now add on some pink pickles, seeds and fresh herbs.
- Step 4: Once plated up, this is best eaten straight away so that the chickpeas and croutons stay crispy. But, you can prepare the chickpeas and croutons 2-3 days before and keep in a sealed container in the fridge. You can also prepare the dressing 2-3 days before, keeping in a sealed jar in the fridge.
