Veggie Caesar Salad

LETS GET MORE VEGGIES INTO A CAESAR SALAD

I absolutely love a Caesar salad, but when I look into prepping my lunches, I want to make sure I am getting not only plenty of vegetables but also a variety to boost those plant points. I also love the chicken/bacon combo, but those foods are not something I regularly have in the house, so to ensure I am getting a healthy portion of protein in each meal, I have added in chickpeas and a boiled egg as a substitute.

If you make this dish, be sure to tag me on Instagram @the_happy_oat - I would love to see your creations!

---

Serves: 4 Preparation and Cooking Time: 30 minutes

INGREDIENTS

• 1 romaine lettuce

• 1 400g tin of chickpeas

• 250g cherry tomatoes

• 1/2 cucumber

• 90g mangetout

• 4 eggs

For croutons:

• 3 large slices of sourdough bread

• Olive oil

• 1 garlic clove

• 1 tsp thyme

• 1/2 tsp salt

For salad dressing:

• 1/2 cup light mayonnaise

• 1/2 tsp Dijon mustard

• 1/4 cup grated parmesan

• 1 tbsp lemon juice

• 1 garlic clove

• Salt and pepper to taste
  

METHOD

1. Pre-heat the oven to 180C. Cut your sourdough bread into crouton sized peices and place on a baking tray. Drizzle olive oil over the croutons, along with crushed garlic, thyme and salt. Ensure croutons are well coated in oil and herbs. Bake in the oven for 10-12 minutes (depending on thickness of croutons they may bake quicker so keep a close eye on them!).

2. In a pot of boiling water, boil the eggs for 12 minutes.

3. Prepare your vegetables. Thinly chop your romaine lettuce, halve the cherry tomatoes and cut cucumber into quarter slices.

4. Put vegetables, drained chickpeas, and croutons into a large bowl and combine.

5. Make your dressing by adding mayonnaise, parmesan, mustard, lemon juice, crushed garlic, salt and pepper in a bowl and mixing until fully combined

6. Add the dressing to the salad and use tongs to coat your salad in the dressing.

7. Divide the salad equally between 4 lunch boxes, and add your peeled and halved boiled egg to each and a sprinkle more parmesan.

8. Keep in the fridge and eat within the next 4 days.

Happy Cooking!

Ruth xxx