Caesar Salad with Chickpeas

1 Reviews
100% would make this recipe again

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Preparation : 15 min Cooking : 15 min
410 calories/serving

Ingredients

2 slices bread, whole wheat, for the croutons 70 g
1 tbsp olive oil, for the croutons 15 mL
4 anchovy fillets 16 g
paper towels
1/3 cup olive oil, for the dressing 85 mL
2 cloves garlic, crushed
2 egg yolks
2 tsp Dijon mustard 10 g
2 tbsp wine vinegar 30 mL
4 tbsp Parmesan cheese, grated 12 g
5 drops Tabasco sauce 0.63 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 Romaine lettuce, torn into bite-size pieces 550 g
2 cups chickpeas/garbanzo beans (canned), rinsed and drained 500 mL

Method

Make the croutons:

  1. Preheat the oven to 175°C/350°F. Oil a baking sheet (with about 1 teaspoon of oil per serving). Lay the bread cubes on the sheet and coat them thoroughly with olive oil. Bake in the middle of the oven until golden, about 10 min. Set aside.

Make the dressing:

  1. Drain the anchovy fillets, pat them dry on a paper towel, then mince them. In a small saucepan, heat one tablespoon of olive oil over moderately low heat. Add the crushed garlic. Cook 2-3 min until softened. Add the minced anchovies, then stir and mash them 1 min to form a paste. Set aside.
  2. Separate the egg yolks from the whites. Set aside the whites in a jar in the refrigerator or freezer for future use in another recipe.
  3. In a bowl, whisk together the yolks, mustard, vinegar, grated Parmesan cheese, and Tabasco sauce. Add the remaining olive oil in a stream, whisking, until the dressing is emulsified. Add the garlic paste, then season with salt and pepper to taste. Set aside.

Dress the salad:

  1. Wash the romaine lettuce, spin-dry. Reserve the outer leaves for another use. Tear the pale-green inner leaves into bite-size pieces.
  2. In a salad bowl, toss the romaine with the croutons, chickpeas and dressing until the salad is well combined. Serve.

Nutrition Facts Table

per 1 serving (320 g)

Amount

% Daily Value

Calories

410

Fat

22 g

35 %

Saturated 4 g
+ Trans 0 g

20 %

Cholesterol

110 mg

Sodium

610 mg

25 %

Carbohydrate

42 g

14 %

Fibre

10 g

38 %

Sugars

5 g

Net Carbs

32 g

Protein

14 g

Vitamin A

104 %

Vitamin C

61 %

Calcium

14 %

Iron

31 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Potassium, Selenium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
Good source of  :
Copper, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2
Source of  :
Calcium, Vitamin D
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables ½
Meat and Alternatives 1 ½
Fats 3 ½
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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