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Grilled Caesar Salad with chickpea croutons

COURSE PREP TIME COOK TIME SERVES
MAIN
5 MINUTES
15 MINS
4 TO 6

 

 INGREDIENTS

 

2 heads romaine lettuce

2 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 

 

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.

 

TIPS: For a faster, grill-free salad, substitute 8 cups Longo’s Romaine Salad Mix and toss all ingredients to combine. The chickpeas are at their best eaten slightly warm right out of the skillet and make a great snack. If making ahead, you can toast them in a dry skillet for a few minutes to re-crisp before using.

 

Per serving: 290 calories; 6g protein; 22g fat; 19g carbohydrate; 6g fibre; 4g sugars; 580mg sodium.

INGREDIENTS