Caesar-Style Salad with Crunchy Chickpeas
with homemade dressing, Parmigiano Reggiano & croutons4.5(1,5K)
Calories
:
712 kcalProtein
:
24.6g proteinTotal
:
25 minutesDifficulty
:
MediumVeggie
-30% carbs
Allergens:
- Gluten
- Rogge
- Tarwe
- Ei
- Melk (inclusief lactose)
- May contain traces of allergens
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Noten
- Sesamzaad
- Soja
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
1
- 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.
2
- 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.
3
- 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.
4
- 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.
