Vegan & gluten free caesar salad

1. Drain chickpeas, reserving liquid. Place garlic powder, mustard, lemon juice, 6 chickpeas and 2 tablespoons reserved chickpea liquid in a small food processor . Process until smooth. With the motor operating, gradually add oil in a slow, steady stream. Transfer to a bowl. Season with salt and pepper.

2. Make Facon. Preheat oven 160 degrees. Line a large baking tray with baking paper. Combine tamari, paprika, garlic powder, onion powder and maple syrup in a bowl. Add coconut. Stir until well coated. Spoon onto prepared tray. Spread out to form an even layer. Bake, turning halfway through, for 10 to 12 minutes or until flakes are golden. Set aside to cool ('facon' will crisp on cooling).

3. Meanwhile, place potato, oil, rosemary and lemon rind in a bowl. Season with salt and pepper. Toss to coat. Heat a large frying pan over medium-high heat. Cook potato, in batches, for 3 minutes each side or until golden and tender.

4. Place lettuce, potato and avocado in a bowl. Gently toss to combine. Sprinkle with facon and drizzle with the dressing. Serve.