Butter lettuce salad with caesar tahini dressing and crispy garlic chickpeas
Ingredients
Dressing
- ½ cup tahini
- Juice of one lemon
- 2 cloves garlic, minced
- ¾ cup water
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
Chickpeas
- 540 ml can of chickpeas
- 1 teaspoon extra-virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
Salad
- 6 asparagus spears, trimmed
- 2 cups baby arugula
- 1 small butter lettuce, roughly torn
Directions
Dressing
- In a food processor or blender, add all the ingredients for the dressing and blend for 30 seconds until creamy.
- Set aside.
Chickpeas
- Preheat oven to 425 degrees and line a large baking sheet with parchment paper.
- Drain and rinse chickpeas and dry by blotting them with a paper towel. Remove any loose skin.
- In a bowl, toss chickpeas with the oil, salt and garlic powder.
- Spread on baking sheet and bake in preheated oven for 35-40 minutes until lightly golden and crisp. Check in towards the last 5 minutes to avoid burning.
- Remove chickpeas from oven and set aside to cool. Once cooled, blend in a food processor for approximately 30 seconds. For any leftover, you can place in an air tight container and store in the refrigerator.
Salad
- Using a sharp vegetable peeler, slice the asparagus lengthwise into paper-thin ribbons.
- On a large platter, toss butter lettuce, arugula and asparagus together. Drizzle with dressing and top with chickpea parmesan.
