Chickpea Caesar Salad
with roasted broccoli / croutons

Name: Chickpea Caesar Salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 clove Garlic, chopped; 1 Tbsp Mayonnaise; 2 tsp Mustard, Dijon; 2 tsp Lemon juice; 1 tsp Soy sauce, low-sodium; 1/4 tsp Black pepper; 3 Tbsp Oil, olive; 6 oz Bread, any type, cubed (we like sourdough or rye bread); 2 hearts Lettuce, romaine, chopped; 2 stalks Green onions (opt), sliced, green and white parts separate; 1 Lemons, sliced; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; 1 Tbsp + 1 Tbsp Oil, olive; 1 tsp Paprika, smoked; 1 oz Cheese, parmesan, grated; 1 lb Broccoli, florets; 1 Tbsp Oil, cooking

Active: 45 Total: 45

Original GF Paleo Vegetarian

This is a protein-packed twist on a classic Caesar salad.
Smarts: The Caesar dressing is vegetarian-friendly but soy sauce gives it the great umami flavor that comes from anchovies in classic Caesar.

Ingredients

Metric

Servings:

Caesar Dressing:

Garlic - 1 clove , chopped
Mayonnaise - 1 Tbsp
Mustard, Dijon - 2 tsp
Lemon juice - 2 tsp
Soy sauce, low-sodium - 1 tsp
Black pepper - 1/4 tsp
Oil, olive - 3 Tbsp

Chickpea Caesar Salad:

Bread, any type - 6 oz , cubed (we like sourdough or rye bread)
Lettuce, romaine - 2 hearts , chopped
Green onions (opt) - 2 stalks , sliced, green and white parts separate
Lemons - 1 , sliced
Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
Oil, olive - 1 Tbsp + 1 Tbsp
Paprika, smoked - 1 tsp
Cheese, parmesan - 1 oz , grated

Roasted Broccoli:

Broccoli - 1 lb , florets
Oil, cooking - 1 Tbsp

Prep

Make vegetarian Caesar dressing - (If prepping right before cooking, get oven heating before continuing.) Chop garlic. Combine garlic with mayonnaise, mustard, lemon juice, soy sauce, black pepper, and olive oil (portion for dressing). You can do this with a whisk or use an immersion blender for a very smooth creamy dressing. (Can be done up to 5 days ahead)
Bread - Tear or slice bread into bite-sized pieces. (Can be done 1 day ahead)
Lettuce / Green onions / Lemons - Prep as directed.
Beans - Drain and rinse.

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Make

Heat oven to 425F / 218C.
Set out two sheet pans. On the first sheet pan, toss bread with the first portion of olive oil (for salad) and some salt and pepper. Transfer to the oven and bake until golden and crisp, shaking the pan halfway through cooking, ~10 minutes.
While croutons bake, toss broccoli with cooking oil and some salt and pepper. Spread out on the second sheet pan and roast until it turns bright green and is starting to turn tender, ~10 minutes.
Meanwhile, toss garbanzo beans with the second portion of olive oil (for salad), smoked paprika, and some salt and pepper.
Remove the pan with the broccoli from the oven and move broccoli to one side of the pan. Spread seasoned garbanzo beans on the second side of the pan. Return the pan to the oven and continue cooking until the broccoli is tender and the beans are golden and slightly crisp, 10 to 15 minutes more.
Assemble salad with a bed of romaine topped with green onions and croutons.
Top the lettuce with warm broccoli and beans. Grate cheese over top. Drizzle the salad with dressing until it is dressed to your liking. Serve lemon wedges on the side.

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