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Rustic Caesar Salad with Spiced Chickpeas & Carrots

Pan-Toasted Garlic Croutons & Parmesan

Cooking time

25 minutes

Servings

4

Calories

610 /serving

When it comes to the family’s greatest dinner hits album, Caesar salad always strikes the right chords. It offers up creamy comforts and it’s also got the vegetable component built right in. This rustic recipe beefs up the usual lettuce with kale leaves for a hearty green base. Get playful with roasted carrots and pan-cooked chickpeas, seasoned with a blend of herbs and spices that conjure up a hint of bacon smokiness. The rest is up to Parmigiano Reggiano, garlicky croutons and lemon.

We will send you:

  • 1 Lemon
  • ½ Bunch of kale
  • 300g Carrots
  • 1 Head of lettuce
  • 120ml Caesar vinaigrette
  • 30g Minced roasted garlic
  • 540ml Chickpeas (canned)
  • 50g Parmigiano Reggiano (contains rennet)
  • 2 Slices of country bread
  • 15g Iberian Ideas spices (paprika, smoked paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil)

Contains: Eggs, Milk, Mustard, Wheat, Barley

You will need:

Large pan
Strainer
Sheet pan
Olive oil
2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
36 g
Saturated Fat
8 g
Sodium
1150 mg
Total Carb
58 g
Sugars
12 g
Protein
18 g
Fibre
12 g
Preparation
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Mise en place
Preheat the oven to 450°F. Drain and rinse the chickpeas. Cut the lemon into 6 wedges. Halve the carrots lengthwise; thinly slice crosswise on an angle. Roughly chop the lettuce, discarding the root end. Remove the kale leaves from the stems; roughly chop the leaves. Drizzle the kale with olive oil; season with S&P and toss well. Small-dice the bread.
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Roast the carrots
On a lined sheet pan, toss the carrots with a drizzle of olive oil and ½ the spices. Arrange in a single layer and roast, 10 to 12 min., until browned. Remove from the oven and set aside to cool slightly.
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Make the croutons
In a large pan, heat 2 tbsp butter and a generous drizzle of olive oil on medium-high. Toast the bread, stirring frequently, 4 to 6 min., until golden brown on all sides. Add ½ the garlic; season with S&P. Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Transfer to a plate and set aside to cool slightly. Reserve the pan.
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Sauté the chickpeas
In the same pan, heat a generous drizzle of olive oil on medium-high. Sauté the chickpeas, 6 to 8 min., until golden brown; season with the remaining spices and S&P.
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Make the salad & serve
In a large bowl, combine the vinaigrette, juice of 2 lemon wedges and the remaining garlic; season with S&P. Add the lettuce, kale, chickpeas and carrots; toss well. Divide the salad between your plates. Garnish with the cheese and croutons. Serve the remaining lemon wedges on the side. Bon appétit!