GRILLED CAESAR SALAD WITH CHICKPEA CROUTONS
RECIPE TYPE
Vegan, Under 30 min
SERVES
4 to 6
Prep time: 5 min
Cook time: 20 min
Ingredients
INGREDIENTS
2 heads romaine lettuce2 tbsp Longo’s Roasted Garlic & Shallot Grilling Oil
1/3 cup Longo’s Sliced Sundried Tomatoes, blotted dry
Chickpea Croutons:
2 tbsp Longo’s Roasted Garlic & Shallot Grilling Oil
1 can (540mL) Longo’s Chickpeas, drained and rinsed
1/2 tsp each Longo’s Essentials Garlic Powder and Oregano Leaves
1/2 tsp salt
Dressing:
1/2 cup Longo’s Classic Hummus
2 tbsp Longo’s Extra Virgin Olive Oil
1 tbsp each finely grated lemon zest and lemon juice
2 tsp each minced Longo’s Capers and caper brine
1 large clove garlic, grated
Ground black pepper (to taste)
Directions
DIRECTIONS
Chickpea Croutons
Dry chickpeas on a clean kitchen or paper towel; remove and discard loose skins. Heat oil in a large skillet set over medium heat; add chickpeas. Cook, shaking pan occasionally, for 15 minutes or until chickpeas are golden and crisp. Sprinkle with garlic powder, oregano and salt, then shake to coat. Cool slightly. (Make-ahead - Leftovers can be stored in an airtight container for up to 3 days.)
Dressing
Blend hummus with olive oil, lemon zest, lemon juice, capers, caper brine, garlic and pepper until smooth. Adjust consistency with 1 to 2 tbsp water, as preferred. (Make-ahead - Dressing can be made ahead and stored in refrigerator for 3 days.)
Cut lettuce in half (or quarters, if large), leaving core intact. Wash and dry well. Brush cut sides of lettuce with grilling oil. Place lettuce cut-side down on well-greased preheated medium-high grill. Grill for 5 minutes, turning once, if quartered, to the other cut side, until grill marked but not wilted.
Arrange lettuce on large platter. Scatter chickpea croutons and sundried tomatoes overtop. Drizzle with dressing.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 6g | Fibre 6g |
Fat 22g | Sugar 4g |
Carbs 19g | Sodium 580mg |
