ALL OF THE BEANS.
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Grilled Caesar Salad with Aquafaba Dressing and Parmesan Chick Pea Croutons
Have you heard the news? Chick peas are the new crouton! Try this twist on a traditional Caesar Salad - featuring aquafaba dressing and roasted chick peas for crunch.
- Prep Time
30 Mins
- Cook Time
30 Mins
- Serves
4
Ingredients
- Parmesan-Lemon Chick Pea “Croutons”
- 1 can (16-ounce) Bush's® Chick Peas
- 1 clove garlic, smashed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 Tablespoons grated Parmesan cheese
- 1 teaspoon lemon zest
- Salad
- 2 romaine hearts
- Olive oil
- Grated Parmesan cheese
- Aquafaba Caesar Dressing
- 1/3 cup aquafaba, liquid saved from drained chick peas
- 1-2 cloves garlic
- 2 tablespoons fresh lemon juice
- 1 tablespoons Dijon mustard
- 1 anchovy
- ¾ teaspoon Worcestershire sauce
- ¼ teaspoon salt, more to taste
- ¼ teaspoon ground black pepper, more to taste
- ½ cup olive oil
Optional Toppings
Parmesan cheese and chick pea croutons
Cooking Instructions
- 1DRAIN
For Chick Pea Croutons: Drain chick peas, saving 1/3 cup liquid for Dressing. Rinse chick peas and drain again. Spread chick peas on baking sheet lined with a clean kitchen towel. Set aside 30 minutes to dry.
- 2PREHEAT
Position rack in center of oven and preheat oven to 425°F.
- 3WARM
Gently warm olive oil and smashed garlic in a saucepan on the stove (or in a glass measuring cup in a microwave oven) for a few seconds, just until fragrant. Set aside for a couple of minutes to cool. Turn into a bowl and discard garlic. Add chick peas and toss to coat.
- 4ROAST
Line a large, rimmed baking sheet with parchment. Spread chick peas on sheet. Roast, stirring every 10 minutes, until chick peas are crisp on the outside and begin to darken, 25 to 30 minutes. Remove to a plate. Stir in parmesan and lemon zest. Add salt and pepper to taste. Set aside.
- 5COMBINE
For Dressing: In a blender container, combine aquafaba and garlic. Process until frothy, about 20 seconds. Add lemon juice, mustard, anchovy, Worcestershire sauce, salt and pepper. Process until blended. With machine running on lowest setting, slowly pour ½ cup oil through feed tube (or lid held ajar). Add more salt and pepper, as desired. Dressing can be made a day or two ahead; cover and chill.
- 6PREHEAT
For Salad: Preheat a clean grill for direct grilling over medium- to medium-high heat. You can also use a stove-top grill pan.
- 7DIVIDE
Halve romaine hearts, leaving core intact. Place on a baking sheet. Brush all sides lightly with olive oil.
- 8GRILL
Grill romaine hearts, cut side down, until grill marks form, 1 to 2 minutes. With tongs, flip over and grill for another minute or two. Remove to a serving platter or plate.
- 9SERVE
To serve, Spoon dressing over romaine, sprinkle with parmesan cheese and chick pea croutons.