For the salad

• 1/2 pack of Luya Nuggets or Luya Savory Teriyaki - alternatively vegan nuggets of your choice or chicken, if not vegan
• 1 romaine lettuce
• 10 cherry tomatoes, halved
• 200g chickpeas, from the tin
• vegan parmesan

For the ceasar dressing

• 1/2 garlic clove
• 50g cashew nuts, soaked
• 120ml vegetable stock
• 1 teaspoon Dijon mustard
• 1 tsp capers
• 1 tbsp yeast flakes (optional)
• Salt
• Pepper

Marinade for roasted chickpeas

• 1 tbsp olive oil
• 1 teaspoon paprika powder
• 1 teaspoon thyme
• Salt
• Pepper

1. Preheat the oven to 200 degrees top/bottom heat. Line the baking tray with baking paper.
2. Pour boiling water over the cashew nuts and leave to soak for 15 minutes. Pour away the soaking water and set the cashews aside.
3. Wash the chickpeas thoroughly under cold water and pat dry very well. Mix the chickpeas with the ingredients for the marinade. Place on a baking tray lined with baking paper and bake for 10-12 minutes. Remove and set aside.
4. While the chickpeas are roasting in the oven, the luya nuggets can also be baked in the oven for 20-25 minutes. Alternatively, heat the olive oil in a pan and fry the luya nuggets until golden brown.
5. For the ceasar dressing, blend all the ingredients in a blender until creamy. Season to taste with salt and pepper.
6. Wash the romaine lettuce and cherry tomatoes thoroughly. Cut the romaine lettuce into bite-sized pieces, halve the cherry tomatoes. Halve the baked or fried luya nuggets.
7. Serve the salad in deep plates, add the ceasar dressing, luya nuggets, tomatoes, roasted chickpeas and garnish with vegan parmesan.