Little Gem Salad Recipe
sunflower crema. crispy chickpeas. sunflower parmesean. capers.
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Ingredients
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For the Salad
For the Sunflower Crema
Method
For the Sunflower Crema
- 1
Prepare the Sunflower Crema
In a blender, combine the raw sunflower seeds, water, lemon juice, garlic, and salt. Blend until smooth and creamy. Adjust the consistency by adding more water if needed. Set aside.
For the Salad
- 2
Prepare the Crispy Chickpeas
If using canned chickpeas, rinse and drain them. Pat them dry with a paper towel. Toss with olive oil, salt, and any preferred spices. Roast in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until crispy.
- 3
Assemble the Salad
Wash and chop the little gem lettuce. In a large bowl, combine the chopped lettuce, crispy chickpeas, capers, and sunflower parmesan. Drizzle with sunflower crema and toss gently to combine.
