Caesar-Style Salad with Crunchy Chickpeas
with homemade dressing, Parmigiano Reggiano & croutons- 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.
Ingredients
½ pack
Chickpeas
⅓ piece
Cucumber
1 piece
Tomato
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
Not included in your delivery
¾ tablespoon
Olive oil
1 teaspoon
Mustard
1 tablespoon
Extra virgin olive oil
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
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.
*Take care, this ingredient is spicy! Use as preferred.
- Roast for 10 minutes, or until golden-brown and crunchy.
- 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 (see Tip).
Tip: use an extra baking sheet if you're cooking for more than two people.
- 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.
- Peel the egg and then cut it in half.
- Dice the tomato and cucumber.
- Crush or mince the garlic and set aside.
- Discard the core of the lettuce and then roughly chop the leaves.
- Finely grate or dice the Parmigiano Reggiano in the meantime.
- In a salad bowl, combine the garlic with the mayonnaise, mustard and extra virgin olive oil, along with half of the cheese.
- Season to taste with salt and pepper, then add the lettuce, tomato and cucumber and toss well to combine.
- Serve the salad on plates and top with the chickpeas, croutons and boiled egg.
- Garnish with the rest of the cheese to finish.
