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Crispy Chickpea Caesar Salad

CRISPY CHICKPEA CAESAR SALAD

This fresh twist on Caesar salad is both nutritious and satisfying. You're sure to savor every bite.
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Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

FOR THE SALAD

  • 4 oz. 80 Acres Farms ROMAINE CALM
  • 1 cup brussels sprouts shaved
  • ½ cup Parmesan cheese 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. olive oil
  • ½ tsp. fine salt
  • ¼ tsp. garlic powder
  • ground pepper to taste

FOR THE DRESSING

  • ½ cup mayonnaise
  • 1 medium garlic clove minced
  • 2 tsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • ½ tsp Worcestershire sauce
  • 1 oz. Parmesan cheese finely grated
  • 1 tbsp. water
  • salt and pepper to taste

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.
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