Caesar Salad with Roasted Chickpeas Recipe

Ingredients 4 servings

  • 2 jars Chickpeas, rinsed and drained
    2 thick slices of country bread, cut into cubes
  • 1 tsp salt
  • 1 tablespoon Extra virgin olive oil Classico
  • 1 head roman salad, in pieces
  • Grana Padano 20 months, planed or To the Ceasar dressing
  • 3 tablespoons Extra virgin olive oil Classico
  • 1 1/2 tbsp White wine vinegar
  • 1 yolk
  • 2 garlic cloves, pressed
  • pepper
  • 4 pcs Sardels, mashed

How to prepare

  • Set oven to 225 °.
  • Whisk together the vinegar and egg yolk to Caesar dressing.
  • Add the peppers, sardines and finally the olive oil.
  • Now the dressing is done.
  • Cut the bread into cubes.
  • Blend olive oil in an ovenproof form.
  • Add the chickpeas, salt, and stir.
  • Roast the peas in the oven for about 12 minutes.
  • Place the bread cubes in the chickpeas mold and continue to roast about 8 minutes, or until the bread cubes have a nice color.
  • Turn around sometime in the meantime.
  • Mix the chickpeas and bread cubes with the salad.
  • Ring the dressing over.
  • Planing on parmesan cheese (or Västerbotten).

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