Month: August 2026

This potato Caesar salad is crispy, creamy, packed with chickpeas and greens — and totally oil-free!

Ingredients:

🥔 Baked potatoes (4 medium)

🫘 1.5 cans Chickpeas (drained)

🧀 5 T Nutritional yeast (divided)

🧂 Salt & pepper (to taste)

🧈 8 oz firm Tofu (for Caesar dressing, drained)

🍋 3 T Lemon juice

🧄 2 cloves Garlic & 1 T Mustard

🍁 1 T Maple syrup

💧 Water (as needed)

🌿 6 C fresh greens (romaine, kale, spinach, or a mixture)

Instructions

1. Preheat oven to 425°F.

2. Scrub potatoes, pierce with a fork, and bake for 45–60 minutes until tender.

3. Cut potatoes in half lengthwise and carefully scoop out the centers, leaving about ¼-inch potato flesh attached to the skins.

4. Return potato skins to the oven and bake another 15–25 minutes until crispy. (Dip it in salt water bath first, if desired.)

5. While potato skins bake, combine chickpeas, nutritional yeast, salt, and pepper.

6. Air fry chickpeas at 375°F for 10–15 minutes, shaking occasionally, until slightly crispy. (Alternatively, roast in the oven at 425°F for 20–30 minutes.)

7. Prepare Caesar dressing by blending tofu, lemon juice, nutritional yeast, garlic, mustard, maple syrup, water, salt, and pepper until smooth & creamy.

8. Chop fresh greens.

9. Toss chickpeas and greens with the Caesar dressing until evenly coated.

10. Fill the crispy potato skins with the chickpea Caesar mixture.

11. Serve immediately.

Approximate Nutrition Information (per serving, 4 servings)

Calories: ~390

Protein: ~24 g

Carbohydrates: ~60 g

Fiber: ~13 g

Fat: ~5 g

Saturated fat: ~1 g

Sodium: ~650 mg (varies with added salt and tofu brand)

Calcium: ~200 mg

Iron: ~5 mg

Batter

• 1/2 cup chickpea (besan/gram) flour
• 1/2 cup water
• 1 Tbsp nutritional yeast
• 1 Tbsp ground flaxseed
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp turmeric
• 1/4 tsp paprika (or less)
• 1/8 tsp kala namak (black salt, for an egg-like flavor)
• Generous dash of black pepper

Vegetables

• 1/2 tsp oil (or use a nonstick skillet and a splash of water instead)
• 1 clove garlic, minced
• 1/4 cup onion, chopped
• 2 Tbsp chopped asparagus
• 2 Tbsp chopped green bell pepper
• 2 Tbsp chopped zucchini (or other vegetables)
• 1/2 green chile, chopped (optional)
• 2 Tbsp chopped red bell pepper or tomato
• Chopped cilantro (optional, for garnish)

Directions

1. Whisk together all batter ingredients until smooth. Set aside.
2. Heat 1/2 tsp oil in a nonstick skillet over medium heat.
3. Cook the onion and garlic for about 3 minutes, adding a splash of water if needed to prevent sticking.
4. Add the asparagus, green pepper, zucchini, and chile. Cook 2 minutes.
5. Stir in the red bell pepper (or tomato).
6. Pour the batter over the vegetables. Cook 2 minutes, until the edges begin to set.
7. Gently scramble with a spatula. Let the mixture sit for about 2 minutes between stirring so it can brown slightly. Continue cooking until set, about 4–5 minutes total.
8. Remove from heat and let rest 1–2 minutes. Break into bite-size pieces.
9. Sprinkle generously with black pepper, garnish with cilantro if desired, and serve.

Serving Ideas

• Whole-grain or multigrain toast
• Tacos
• Burritos

Makes: 1–2 servings.