Nutrition with @BariTheDietitian ✨ #FriendsOfNYR⁠ ⁠ A modern spin on a classic caesar salad! This lemon tahini caesar dressing is equally refreshing and delicious. Top with roasted chickpeas for a crunch! If you're looking for a vegan option, simply use a vegan hard cheese. Enjoy this as a meal, side dish or snack! 💙 1 tin chickpeas, rinsed and drained 1 tbsp extra virgin olive oil 125g cavolo nero, destemmed and roughly chopped 60g Parmesan cheese or vegetarian equivalent, grated 1 tbsp garlic paste 1 lemon, juiced 1 tbsp dijon mustard 3 tbsp tahini 40ml water (optional based on your desired consistency) Salt and pepper to taste. Method: 1. Preheat the oven to 220C (200C fan) 2. On a baking sheet, spread out the drained chickpeas and toss with olive oil, salt and pepper. Bake for 20 minutes or until golden and crunch, tossing halfway. 3. White the chickpeas are in the oven, add the grated cheese to the cavolo nero. 4. Make the dressing by combining the garlic paste, lemon juice, mustard, tahini, water, salt and pepper into a bowl 5. Dress and toss the salad and top with the crunchy chickpeas!