Caesar-Style Salad with Crunchy Chickpeas

Name: Caesar-Style Salad with Crunchy Chickpeas with homemade dressing, Parmigiano Reggiano & croutons
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 pack Chickpeas; 1 piece Cucumber; 1 piece White ciabatta; 1 piece Garlic; 2 piece Egg; 1 sachet(s) BBQ spice rub; 20 g Parmigiano Reggiano DOP; 1 head Butter lettuce; 2 piece Tomato; 1.5 tablespoon Olive oil; 2 teaspoon Mustard; 1.5 tablespoon Extra virgin olive oil; 2 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

with homemade dressing, Parmigiano Reggiano & croutons

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The Caesar salad actually originated in Mexico! It was created by Caesar Cardini at his restaurant in Tijuana, when the kitchen was overwhelmed and short on ingredients.

Tags:

Veggie

•-30% carbs

Allergens:

Gluten

•Rogge

•Tarwe

•Ei

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

½ pack

Chickpeas

½ piece

Cucumber

½ piece

White ciabatta

(Contains: Gluten, Rogge, Tarwe May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten, Sesamzaad, Soja)

½ piece

Garlic

1 piece

Egg

(Contains: Ei)

½ sachet(s)

BBQ spice rub

10 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

½ head

Butter lettuce

1 piece

Tomato

Not included in your delivery

¾ tablespoon

Olive oil

1 teaspoon

Mustard

¾ tablespoon

Extra virgin olive oil

1 tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2979 kJ

Calories712 kcal

Fat47.8 g

Saturated Fat8.8 g

Carbohydrate40.5 g

Sugar7.9 g

Dietary Fiber11.3 g

Protein24.6 g

Salt1.9 g

Potassium183.3 mg

Calcium48.3 mg

Iron0.7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Bowl

•Baking Sheet with Baking Paper

•Paper Towel

•Lidded saucepan

•Salad Bowl

Cooking Steps

Preheat the oven to 220°C.
Drain the chickpeas and pat them dry with kitchen paper, then transfer to a bowl.
Add the BBQ rub* and drizzle lightly with olive oil, then season with salt and pepper.
Toss well to coat, then transfer to a parchment-lined baking sheet. Roast for 10 minutes, or until golden-brown and crunchy.

*Take care, this ingredient is spicy! Use as preferred.

Tear the bread into chunks. Transfer to a bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
Place the bread next to the chickpeas and return the baking sheet to the oven for another 10 minutes.
Meanwhile, transfer the egg to a saucepan and submerge with water.
Cover with the lid and bring to a boil, then cook for 6 - 8 minutes.

Finely grate or dice the Parmigiano Reggiano in the meantime.
Peel the egg and then cut it in half. Crush or mince the garlic.
In a salad bowl, combine the garlic with the mayonnaise, the mustard and the extra virgin olive oil, along with half of the cheese.
Season to taste with salt and pepper.

Dice the tomato and cucumber.
Discard the core of the lettuce and then roughly chop the leaves.
Transfer all three to the salad bowl and toss well to combine with the dressing.
Serve the salad on plates. Top with the chickpeas, the croutons and the egg. Garnish with the rest of the cheese.