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This vegan take on a Caesar salad features What the Cluck chicken-style pieces, crispy spiced chickpeas and creamy avocado. Dig in! See method
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Preheat the oven to gas 7, 220°C, fan 200°C. On a large baking tray, toss the chickpeas with the paprika, soy sauce, maple syrup and ½ tbsp oil together, then roast for 15 mins, tossing occasionally, until lightly crispy.
Heat ½ tbsp oil in a large frying pan over a medium high heat, add the garlic and ciabatta and fry for 5-6 mins, stirring frequently, until crisp and golden. Add the The Vegetarian Butcher What the Cluck to the pan and continue to fry for 2-3 mins until heated through.
Whisk together the Caesar dressing ingredients to pouring consistency, adding a splash of water if it is too thick. Season with a pinch of freshly ground black pepper.
Tip the lettuce into a large bowl and top with the roasted chickpeas, ciabatta croutons, The Vegetarian Butcher What the Cluck and avocado and drizzle with the Caesar dressing. Toss together before serving.
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