CHICKPEA CEASAR SALAD SANDWICH FILLER
CHICKPEA CEASAR SALAD SANDWICH FILLER
This is your new “throw-it-on-anything” lunch. Crispy chickpeas, kale, creamy cashew Caesar dressing and smoky tempeh come together for a fibre-rich, protein-packed filling that works everywhere — sandwich, wrap, pitta or jacket potato. It’s hearty, satisfying and designed to keep your energy steady throughout the afternoon. Big flavours, small effort, maximum nourishment.
Prep Time: 20 min
Bake Time: 10-15 Min
INGREDIENTS
4 cups chopped kale
FOR THE CHICKPEAS
1 jar chickpeas, drained + rinsed
Sprinkling of garlic powder, smoked paprika and cumin
FOR THE SAUCE
¾ cup cashews (soaked)
1 tbsp dijon mustard
1 tsp garlic powder
1 tbsp capers + 1 tbsp caper brine
4 tbsp lemon juice
1½ tsp miso paste
½ tsp honey
FOR THE TEMPEH BACON
1 block tempeh, cut into small chunks
1 tsp soya sauce
¼ tsp smoke paprika
SERVE WITH pitta breads/wraps/jacket potato
METHOD
Pre-heat the oven to 180°C.
Line a baking sheet with parchment paper. Roast chickpeas in the oven in the spices and a drizzle of oil for approx. 15-20 mins or until crispy.
Blend the sauce ingredients with ⅓ cup water (or more) and 2 tbsp extra virgin olive oil and some salt and pepper.
Coat the tempeh in the soy sauce and paprika. Air fry for 10 mins or bake in oven (at 180°C until crispy).
Cool all ingredients. Mix the sauce, chickpeas, tempeh and kale together. Ensure everything is well coated.
Store in an air-tight container in the fridge for up to 4 days. Serve in a toasted pitta, wrap or on a jacket spud.
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Per Serving (if 4)
Calories: ~460 kcal
Protein: ~20g
Carbohydrates: ~32 g
Fibre: ~9g
Fat: ~26 g
Iron: ~5.8 mg
Calcium: ~220 mg
Magnesium: ~ 110 mg
Zinc: ~2.6 mg
Vitamin K: ~320 µg
Vitamin E: ~3 mg
All values are an estimate.
These recipes are provided for inspiration. They are not prescriptive meal plans or serve as medical advice. We encourage you to listen to your body, honour your hunger and fullness, and adapt meals to suit your individual needs and preferences.
