Recipe courtesy of Mary Berg
Tahini Caesar Salad with Pan-Fried Chickpeas
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 430
- Total Fat
- 24 g
- Saturated Fat
- 4 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 15 g
- Sugar
- 8 g
- Protein
- 17 g
- Cholesterol
- 3 mg
- Sodium
- 820 mg
Get ready for a legume switch-up in this Tahini Caesar Salad with Pan-Fried Chickpeas as the croutons.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 430
- Total Fat
- 24 g
- Saturated Fat
- 4 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 15 g
- Sugar
- 8 g
- Protein
- 17 g
- Cholesterol
- 3 mg
- Sodium
- 820 mg
Ingredients
Chickpeas:
Tahini Caesar Salad:
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Directions
- For the chickpeas: Line a baking sheet with a few layers of paper towels or a clean kitchen towel. Transfer the chickpeas onto the prepared baking sheet and pat dry.
- Place a large skillet over medium-high heat and add in the oil and chickpeas. Cook, stirring occasionally, until crisp, 5 to 7 minutes. Remove from the heat, add in the garlic powder and Italian seasoning and season with salt and pepper. Set aside.
- For the tahini Caesar salad: In a large bowl, whisk together the tahini, Dijon mustard, red wine vinegar, garlic and lemon zest and juice. Add the oil, 2 tablespoons of water and the Parmigiano-Reggiano, if using, and season with salt and pepper. If needed, add more water a tablespoon at a time to reach a thick and saucy consistency.
- Add in the lettuce and toss well to evenly coat each piece with the dressing. Transfer the salad to a platter or serving dish, scatter with the pan-fried chickpeas and finish with a little extra pepper and Parmesan, if desired.
