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Spanish Caesar with Chickpea Croutons

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 5 min
  • Inactive: 1 hr
  • Yield: 6 servings
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2 eggs

1 teaspoon minced garlic

1/3 cup finely chopped cilantro leaves

1/3 cup finely chopped green onions

1 teaspoon sea salt

1 teaspoon ground cumin

1 lime, zested and juiced

1 anchovy, minced

1/4 teaspoon Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon minced jalapeno

1 cup olive oil

2 heads romaine, halved

1/3 cup grated dry jack cheese, for garnish

Chickpea Croutons, recipe follows

Chickpea Croutons:

2 (15-ounce) cans chickpeas, drained and rinsed

1 tablespoon olive oil

1 teaspoon ground cumin

1/8 teaspoon chipotle powder

1/8 teaspoon cayenne pepper

1/2 teaspoon fine salt, plus sea salt for sprinkling

1/2 teaspoon freshly cracked black pepper

1 tablespoon lime juice


  1. Put the eggs, garlic, cilantro, green onions, salt, cumin, lime zest and juice, anchovy, Worcestershire, Dijon, and jalapeno into the carafe of a blender and puree until smooth. With the motor running, slowly drizzle the olive oil into the top of the carafe until the mixture thickens. Refrigerate for at least 1 hour.
  2. Arrange the romaine on a platter and drizzle the sauce over the top. Garnish with the jack cheese and the croutons.

Chickpea Croutons:

  1. Preheat the oven to 425 degrees F.
  2. Drain, rinse and lightly pat dry the chickpeas. Spread out on a baking sheet and pick over the peas, discarding small or damaged peas. Combine the oil and spices in a small bowl and add to the chickpeas. Toss well until evenly coated. Evenly spread out the chickpeas on the baking sheet and put in the oven. Bake for 10 minutes, then stir and bake for another 10 minutes. Remove the baking sheet from the oven and sprinkle with a pinch of sea salt. Drizzle with the lime juice and set aside to cool and dry. Use as desired.
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Geoffrey Zakarian

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