Caesar Salad Recipe With Spicy Chickpea Croutons & Creamy Tahini Dressing (Yes, Please!) by 30Seconds Food
Crisp romaine lettuce is drizzled with a creamy tahini dressing and then topped with crunchy chickpea "croutons." Amazing! Serve this salad recipe for lunch, as a side dish or add grilled tofu, chicken or shrimp for a main dish salad.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients
Chickpea Croutons
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ground cayenne, to taste
Dressing
- 1/4 cup tahini
- 1 1/2 tablespoons lemon juice
- 1/4 cup water
- 2 cloves garlic, minced
- 1/2 teaspoon Dijon mustard
Salad
- 1 head romaine lettuce or 1 bunch kale, chopped
- shaved or grated Parmesan cheese or vegan Parmesan cheese
Here's how to make it:
- To make the chickpeas, put them into a bowl. Season with salt and pepper. Add the olive oil, garlic and ground cayenne. Toss to coat. Pour them onto a baking sheet. Bake in a preheated 400-degree F oven for about 40 minutes or until crisp.
- To make the dressing, combine the tahini, lemon juice, water, garlic and mustard. Season with salt and pepper.
- To make the salad, put a pile of romaine or kale on serving plates. Drizzle with the dressing, top with some chickpeas and Parmesan. Finish with cracked black pepper, if desired.
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