The Pescatarian Cookbook for Beginners: 75 Recipes to Kickstart Your Healthy Lifestyle by Strong Daytona

Author:Strong, Daytona [Strong, Daytona]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-06-22T16:00:00+00:00

Loaded Caesar Salad with Crunchy Chickpeas

30 MINUTES OR LESS, GLUTEN-FREE, NUT-FREE

My son loves Caesar salad—I think it’s mainly about the croutons—so I wanted to create a nutrient-dense version with all the flavor AND nutrients. In this version, which is hearty enough to serve for dinner, I swap the traditional croutons for seasoned chickpeas, making the recipe gluten-free and packed with protein. Add some simple grilled salmon to make it even more of a main course.

Serves 6 to 8 Prep Time: 5 minutes / Cook Time: 20 minutes

FOR THE CHICKPEAS

2 (15-ounce) cans chickpeas, drained and rinsed

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

FOR THE DRESSING

½ cup mayonnaise

2 tablespoons grated Parmesan cheese

2 tablespoons freshly squeezed lemon juice

1 clove garlic, peeled and smashed

1 teaspoon Dijon mustard

½ tablespoon Worcestershire sauce

½ tablespoon anchovy paste

FOR THE SALAD

3 heads romaine lettuce, cut into bite-size pieces

TO MAKE THE CHICKPEAS

1 . Preheat the oven to 450°F. Line a baking sheet with parchment paper.

2 . In a medium bowl, toss together the chickpeas, oil, salt, garlic powder, onion powder, and oregano. Scatter the coated chickpeas on the prepared baking sheet.

3 . Roast for about 20 minutes, tossing occasionally, until the chickpeas are golden and have a bit of crunch.

TO MAKE THE DRESSING

In a small bowl, whisk the mayonnaise, Parmesan, lemon juice, garlic, mustard, Worcestershire sauce, and anchovy paste until combined.

TO MAKE THE SALAD

In a large bowl, combine the lettuce and dressing. Toss to coat. Top with the roasted chickpeas and serve.

Cooking Tip: Don’t wash out that bowl you used for the chickpeas—the remaining oil adds a great punch of flavor to blanched green beans or another simply cooked vegetable.

Per Serving: Calories: 367; Total fat: 22g; Saturated fat: 3g; Total carbs: 35g; Cholesterol: 9mg; Fiber: 13g; Sugar: 8g; Protein: 12g; Sodium: 407mg

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