Serves 4 

1 x 400g tin of chickpeas, drained and rinsed

1 tsp smoked paprika

1 tbsp soy sauce

1 tbsp maple syrup

1 tbsp olive oil

1 garlic clove, finely crushed

1 ciabatta roll, roughly torn

1 romaine lettuce, roughly chopped

1 ripe avocado, roughly chopped

For the Caesar dressing:

2 tbsp vegan mayonnaise

Zest and juice of 1⁄2 a lemon

1 small garlic clove, crushed

1 tsp Dijon mustard

1 tsp maple syrup

1 tbsp capers, finely chopped

Black pepper

1. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
2. On a large baking tray, toss the chickpeas with the paprika, soy sauce, maple syrup and half of the oil. Roast for 15 minutes, tossing occasionally, until lightly crisp.
3. Heat the remaining oil in a large pan over a medium-high heat. Add the garlic and ciabatta chunks and cook for 5-6 minutes until crisp and golden, stirring frequently.
4. In a jug, whisk together all of the ingredients for the Caesar dressing to a pouring consistency, adding a splash of water if it is too thick. Season with a generous crack of black pepper.
5. Place the lettuce in a large bowl and top with the roasted chickpeas, ciabatta croutons and avocado. Drizzle with the Caesar dressing and toss together before serving.

Per serving: 262kcals, 17g fat (2.7g saturated), 24.3g carbs (6.4g sugars), 6.4g protein, 5.2g fibre, 0.388g sodium