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Crispy Chickpea Vegan Caesar Salad

Crispy Chickpea Vegan Caesar Salad

In this plant-based Caesar salad, @whatluceeats uses crunchy roast chickpeas and yielding chunks of roast sweet potato. Tossed with a mix of kale and shredded romaine, a generous splash of Sacla' Vegan Caesar Salad Dressing is the finishing touch.
Profile Serves: 4
Icon/Time On the table in: 35 mins
Dairy Free
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Buon Appetito


  • 450g sweet potato (cut into small chunks) 
  • ½  tsp. garlic granules 
  • 4 tsp. extra virgin olive oil 
  • 1 tsp. paprika
  • 150g French stick 
  • Salt & pepper to taste
  • 125g kale
  • 125g romaine lettuce (shredded)
  • ¼ jar Sacla' Vegan Caesar Salad Dressing
  • 2 cans chickpeas (drained and rinsed)
  • 1 avocado


  1. Begin by preheating the oven to 180°C  and lining 3 baking trays. 
  2. Add the sweet potato chunks to one tray, season with the garlic granules and coat in 1tsp. olive oil. 
  3. On another tray, scatter the chickpeas, season with paprika and drizzle with oil. Give the tray a good shake to make sure the chickpeas are evenly coated. 
  4. Place both trays in the oven. The sweet potato chunks will need 25 minutes and the chickpeas 35 minutes for cooking. 
  5. Tear or cut the French stick into your desired croutons size and place in a large bowl. 
  6. Coat in 2tbsp. olive oil and season with the salt and pepper. 
  7. After 20 minutes of the potatoes and chickpeas cooking, add the croutons to the third baking tray and into the oven for the last 15 minutes. 
  8. Add the kale to a bowl and drizzle with olive oil. Massage until it’s evenly coated and softened. 
  9. Mix through the lettuce, add Sacla' Vegan Caesar Salad Dressing, combine and then split between 3-4 plates. 
  10. Top with sweet potato chunks, crispy chickpeas, croutons and sliced avocado. 
  11. Finish by drizzling with some more dressing. Enjoy!  
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