Spanish Caesar with Chickpea Croutons Recipe

Name: Spanish Caesar with Chickpea Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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.
2
With the motor running, slowly drizzle the olive oil into the top of the carafe until the mixture thickens.
3
Refrigerate for at least 1 hour.
4
Arrange the romaine on a platter and drizzle the sauce over the top.
5
Garnish with the jack cheese and the croutons.
6
Preheat the oven to 425 degrees F.
7
Drain, rinse and lightly pat dry the chickpeas.
8
Spread out on a baking sheet and pick over the peas, discarding small or damaged peas.
9
Combine the oil and spices in a small bowl and add to the chickpeas.
10
Toss well until evenly coated.
11
Evenly spread out the chickpeas on the baking sheet and put in the oven.
12
Bake for 10 minutes, then stir and bake for another 10 minutes.
13
Remove the baking sheet from the oven and sprinkle with a pinch of sea salt.
14
Drizzle with the lime juice and set aside to cool and dry.
15
Use as desired.

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 eggs, 1 teaspoon minced garlic, 1/3 cup finely chopped cilantro leaves, 1/3 cup finely chopped green onions, and more.

Yes, Spanish Caesar with Chickpea Croutons falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Caesar with Chickpea Croutons

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