CRISPY CHICKPEA CAESAR SALAD

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This fresh twist on Caesar salad is both nutritious and satisfying. You’re sure to savor every bite.

Author: 80 Acres Farms
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

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FOR THE SALAD

4 oz. 80 Acres Farms ROMAINE CALM
1 cup brussels sprouts, shaved
1/2 cup parmesan, shaved

FOR THE CHICKPEAS

1 can chickpeas, drained and rinsed
1 tbsp. olive oil
2 tsp. chili powder
2 tsp. garlic powder
1 tsp. ground cumin
Salt and pepper, to taste

FOR THE CROUTONS

4 large slices of crusty bread, cubed
4 tbsp. extra virgin olive oil
1/2 tsp. fine salt
1/4 tsp. garlic powder
ground pepper, to taste

FOR THE DRESSING

1/2 cup mayonnaise
1 medium garlic clove, minced
2 tsp. fresh lemon juice
1 tsp. Dijon mustard
1/2 tsp Worcestershire sauce
1 oz. Parmesan cheese, finely grated
1 tbsp. water
Salt and pepper, to taste

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Instructions

Preheat oven to 425°. Place cubed bread onto parchment paper lined sheet pan.
Drizzle with olive oil and sprinkle with salt, garlic powder, and black pepper. Gently toss to coat and spread out into a single layer.
Bake 15-20 minutes until golden, turning once halfway through.
Remove from oven and let cool completely.
Preheat oven to 375°. Line a baking sheet with parchment paper.
Pour chickpeas onto parchment paper lined sheet pan and drizzle with olive oil.
In a small bowl, mix the chili powder, garlic powder, cumin, salt, and pepper. Sprinkle over the chickpeas and toss to coat.
Roast for 20-25 minutes until golden brown.
In a small bowl, add mayo, garlic, lemon juice Dijon, Worcestershire, and salt. Gently whisk them together. Stir in Parmesan, followed by water. Season with salt and pepper to taste. Set aside.
Add all salad ingredients, chickpeas, and crotons to a bowl of ROMAINE CALM.
Drizzle with dressing and enjoy.