My Gut Loving Crispy Chickpea Caesar Salad is a delicious way to increase diversity as well as pack in pre- and probiotics whilst delivering 13g of fibre and 30g of protein per serving!
Did you know that the bacteria found in Parmigiano Reggiano can survive and help to colonise our gut making it a delicious probiotic if eaten raw? And this paired with the live bacteria in the yoghurt (more probiotics) and plenty of prebiotics (chickpeas, garlic, extra virgin olive oil, rocket, spinach and watercress all being sources) and fibre diversity and quantity make this the perfect salad for both your tastebuds and gut microbiota.
Serves 2 as a main
- 1 tin of chickpeas, drained and dried
- 2.5 tbsp extra virgin olive oil
- 180g stale sourdough bread, torn into bite-sized chunks
- Juice of 1 lemon
- 100g live yoghurt (I used a 0% fat variety)
- 1 clove of garlic
- 3 anchovies in oil (12g)
- 60g Parmigiano Reggiano
- 2 baby gem lettuce heads
- 100g mixed rocket, spinach and watercress
Method
- Mix the chickpeas with 1/2 tbsp olive oil and cook in an air fryer set to 200°C for 20 minutes
- Mix the sourdough chunks with 1 tbsp olive oil and add to the chickpeas after 10 minutes.
- Meanwhile, make the dressing by combining the lemon juice, yoghurt, garlic and anchovies together and blending till smooth. Add half the parmesan.
- In a large mixing bowl, add the leaves and the dressing and mix well before adding most of the crispy chickpeas and croutons.
- Serve in a large bowl and top with any leftover chickpeas and croutons, and the remaining parmesan. Eat straight away.
Per serving: 663kcal/ 28g fat/ 4.1g saturated fat/ 65g carbohydrates/ 13g fibre/ 30g protein
Dr Pippa 