Guilt Free Caesar Salad
Like most people I know, I’m all about trying to ‘having my cake and eat it’, but this has very obvious drawbacks. Sometimes you just crave a seriously garlicky, creamy dressing but without all the calories, well I think I’ve found it. I came across this while researching vegetarian dressings on line and the magic ingredient is silken tofu. It does away with the whole oil and egg emulsion, so it’s practically fat free , doesn’t get much better than that! I also made crispy chickpeas as a crouton substitute, but the jury’s still out on that one…I remain unconvinced.
You can find silken tofu in a good health food shop.
350g package of silken tofu, drained
30g freshly grated Parmesan cheese
2 large cloves of garlic, peeled and crushed
Juice of 1 lemon
1 tsp Dijon mustard
A good splash of Worcestershire sauce
1 tsp sea salt
A good grinding of black pepper
Chuck it all in a liquidiser or use a stick blender. Puree all the ingredients together, taste and check for seasoning. Store in a lidded container in the fridge, should last about a week.
400g tin of chickpeas, drained, rinsed and dried
Juice of ½ lemon
½ tsp garlic powder
½ tsp onion powder
Tip the chickpeas onto a baking sheet lined with baking parchment and put into a cold oven. Set the temperature for 180c and bake for approximately 30 minutes. Turn the oven off, leaving them to cool in the oven for about an hour. Store in an airtight container.