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This recipe was contributed by the very talented Ellie Bullen or as she's known on Instagram, @elsas_wholesomelife. Ellie is a nutritionist and dietitian from Australia. She creates stunning, wholesome recipes and shares images from her life and travels. As well as attracting a huge following on social media with her effortless style, Ellie is also a best selling author (I am obsessed with her book Elsa's Wholesome Life!) and she has her own beautifully curated online store (The Wholesome Store). Soon she will also be launching an app! Keep your eyes peeled, it's sure to be nothing short of amazing.
400 grams canned chickpeas
1/4 tsp ground cumin
1/4 tsp turmeric
1/4 tsp smoked paprika
Pinch sea salt
1 tsp olive oil
2 cups shredded kale leaves
2 cups cos lettuce leaves (roughly chopped)
1/2 red onion (thinly sliced)
1 avocado (sliced)
1/4 tsp smoked paprika
1/4 tsp liquid smoke (* liquid smoke can be bought online or in specialty/fine food markets)
2 tsp coconut aminos or tamari
1 tsp coconut sugar
Pinch sea salt
150 grams tempeh (thinly sliced)
1/2 cup aquafaba (chickpea water)
1 lemon (juiced)
1 tsp dijon mustard
2 garlic cloves
2 tsp capers (drained and rinsed)
Pinch sea salt and freshly ground black pepper
1 tbsp nutritional yeast flakes (optional)
2 garlic cloves (crushed)
2 slices sourdough
2 tsp olive oil
Strain and rinse the chickpeas, reserving the aquafaba (chickpea water) for the dressing.
Place the chickpeas in a bowl, add the spices, salt and olive oil and toss together. Set aside.
To make the tempeh ‘bacon’, preheat the oven to 170°C fan forced and line a baking tray with baking paper. Place all of the ingredients except the tempeh in a large bowl and stir well to combine. Add the tempeh and toss with your hands to evenly coat the tempeh in the sauce, then gently massage the sauce into each piece. Transfer to one side of the prepared tray in a single layer and sprinkle salt over the top. Bake for 8 minutes, then add the chickpeas to the other side of the tray and bake for a further 20 minutes until crisp.
Meanwhile, to make the dressing, blitz the ingredients in a food processor until well combined. Check the seasoning, then transfer to a bowl and set aside.
Place the shredded kale in a frying pan over high heat and sauté for about 1 minute or until the kale has turned dark green. Transfer the kale to salad bowls, along with the shredded lettuce and red onion.
Massage half of the Caesar dressing into the salad, reserving the other half of the dressing for serving.
To make the garlic bread, spread the garlic over the sourdough slices and drizzle over the oil. Transfer to a baking tray and bake for 3–4 minutes, until crisp.
Sprinkle the tempeh bacon and spiced chickpeas over the salads and top with the avocado and extra dressing. Serve with the garlic bread on the side.
