Vegetarian Caesar salad with crispy chickpeas – Recipes – Anna Jones

Ingredients

• 4 Little Gem lettuces
• 1 x 400g tin or 300g jar of chickpeas, drained
• 1 tablespoon rapeseed oil
• the zest of 1 unwaxed lemon
• 1⁄2 a clove of garlic
• 4 tablespoons light tahini
• 2 tablespoons Greek yoghurt
• 1 tablespoon olive oil
• the juice of 11⁄2 lemons
• 2 teaspoons Dijon mustard
• a scant dash of soy sauce or tamari
• 40g Parmesan (I use a vegetarian one)
• a small bunch of parsley, leaves picked