Crispy chickpea Caesar
Roasted chickpeas and sourdough croutons give crunch against cool little gem, with a lemony tahini dressing in place of a creamy one. Best eaten the minute it is made.
- Time
- 25 min
- Serves
- 2
- Kind
- Salad
Method
- Heat the oven to 200°C (180°C fan). Drain and rinse the chickpeas, then rub them completely dry in a clean tea towel.
- Tear the sourdough into bite-sized pieces. Toss it with the chickpeas, olive oil, salt and black pepper on a baking tray, spread everything out and roast for 20 minutes, shaking the tray halfway, until the chickpeas are crisp and the bread is golden.
- Meanwhile, crush the garlic into a large bowl. Whisk in the tahini, the juice of the lemon and 2 to 3 tablespoons of water until the dressing is smooth and pourable.
- Separate the little gem leaves, wash them and dry them well. Tear any large leaves in half.
- Turn the leaves through the dressing in the bowl until each one is coated.
- Pile onto plates and scatter the hot chickpeas and croutons over the top. Serve straight away while they are still crisp.
Tip Dry the chickpeas properly before roasting. Any damp left in them keeps them chewy rather than crisp.
Per portion
| Energy | 624 kcal |
| Protein | 21 g |
| Carbohydrate | 69 g |
| of which sugars | 5 g |
| Fat | 27 g |
| of which saturates | 4 g |
| Fibre | 11 g |
| Salt | 1.26 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- chickpeas1 tin
- little gem lettuce2
- sourdough loaf½
- tahini30 g
- lemon1
- garlic1 clove
- olive oil2 tbsp
