Name: Kale and tahini caesar salad with za'atar, chickpeas and roasted grapes
Ingredients: 200g kale leaves, roughly torn; 1 tsp lemon juice; 1 head romaine, trimmed, halved and sliced 2cm thick; 10g mint leaves; 15g parsley leaves and soft stems, picked; 1 tin chickpeas (400g), drained (240g); 1 tbsp olive oil; 1 tbsp za&#39;atar; 400g red seedless grapes; 1 tbsp olive oil; salt; 60g tahini; 50g greek-style yoghurt; 3½ tbsp lemon juice (from 3 lemons); 2 garlic cloves, peeled and roughly chopped; 45g parmesan, roughly grated plus 20g extra, finely grated to serve; 15g anchovies in oil, drained (about 4-5); 1½ tsp english mustard; 2 tbsp olive oil; salt and black pepper

Kale and tahini caesar salad with za'atar, chickpeas and roasted grapes

Salad Easy

In this recipe, crunchy chickpeas replace classic Caesar croutons. Be sure to bake them for an hour; it's what gives them that irresistible crunch. With any leftover chickpeas, consider using them to garnish your hummus, butterbean dip, or any of your favourite salads.

Follow the full recipe

Ingredients

200g	kale leaves, roughly torn
1 tsp	lemon juice
1	head romaine, trimmed, halved and sliced 2cm thick
10g	mint leaves
15g	parsley leaves and soft stems, picked
ZA'ATAR CHICKPEAS
1	tin chickpeas (400g), drained (240g)
1 tbsp	olive oil
1 tbsp	za'atar
ROASTED GRAPES
400g	red seedless grapes
1 tbsp	olive oil
	salt
TAHINI PARMESAN DRESSING
60g	tahini
50g	greek-style yoghurt
3½ tbsp	lemon juice (from 3 lemons)
2	garlic cloves, peeled and roughly chopped
45g	parmesan, roughly grated plus 20g extra, finely grated to serve
15g	anchovies in oil, drained (about 4-5)
1½ tsp	english mustard
2 tbsp	olive oil
	salt and black pepper

Method

Preheat the oven to 160C. Pat the chickpeas well dry with a clean kitchen towel. Transfer to a bowl and mix the oil, za'atar and a pinch of salt. Spread out onto a large parchment lined baking tray and roast for 1 hour, stirring a couple times throughout, until nicely browned and crisp.
Once the chickpeas are done, set them aside to cool and turn the oven temperature up to 180C. Add the grapes to a medium parchment-lined baking tray with the oil and a pinch of salt. Roast for 10-15 minutes, until they’re lightly blistered but still holding their shape.
Add the kale to a large bowl with ¼ teaspoon salt and the lemon juice and use your hands to massage the leaves. Set aside to soften for about 10 minutes.
Meanwhile, make the dressing by adding all the ingredients to a small food processor with a small pinch of salt and blitzing until smooth.
To the kale add the romaine, herbs and dressing and mix well to combine. Spread out half the mixture onto a large platter and top with half the chickpeas and the grapes then repeat with the remaining salad, chickpeas and grapes. Grate over the extra parmesan and serve.