California Caesar
Salads
Ingredients
Dressing
- ⅓ cup whole milk Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ garlic clove, minced
- 1 teaspoons capers, minced
- Freshly ground black pepper
Chickpeas
- 2 cans of chickpeas, drained and rinsed
- ¼ cup olive oil
- salt, pepper, paprika, onion to taste
Directions
- Dressing: In a small bowl, whisk together the yogurt, olive oil, lemon juice, mustard, garlic, capers, and several grinds of black pepper. Season to taste. Roasted Chickpeas: 1.Preheat the oven to 425° and drain and rinse your chickpeas. 2.Spread the chickpeas on a kitchen towel and gently pat them dry. It’s essential to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven. Discard any loose skins from the outside of the chickpeas. 3.Transfer the chickpeas to a parchment-lined baking sheet and toss them with a drizzle of olive oil and season with salt, pepper, paprika, and granulated onion 4.Transfer the baking sheet to your preheated oven and roast until crispy. I start checking at 20 minutes, but it can take up t0 30 minutes for them to become really crisp.
- Toss into washed and cut romaine lettuce with parm and yogurt dressing