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CAESAR SALAD WITH CRUNCHY CHICKPEAS

In this Spanish spin on the classic Caesar Salad, our Perelló lechoso chickpeas take centre stage. These large, pearly pulses are mixed with paprika and transformed into a crunchy salad topper, served on a bed of fresh cos lettuce with a dressing that showcases our delightfully floral moscatel vinegar.
READY IN

50 mins

COOKING TIME

35 mins

PREP TIME

15 mins

SERVES

Serves 4

ingredients

  • 1 Jar Perello chickpeas, rinsed and gently dried
IN STOCK
  • 2 tbsp extra virgin olive oil
OUT OF STOCK
  • ½ tsp smoked paprika
OUT OF STOCK
  • ¾ tsp sea salt
OUT OF STOCK
  • ½ tsp freshly ground black pepper
  • Caesar dressing
  • 2 anchovy fillets
IN STOCK
  • 1 fresh egg
  • 1 small garlic clove
  • 1 tbsp Moscatel vinegar
IN STOCK
  • 2 tsp Dijon mustard
  • Freshly ground black pepper
  • 4 tbsp extra virgin olive oil
  • 4 tbsp rapeseed oil
  • 2 tbsp freshly grated Galmesan cheese, plus extra for decorating
IN STOCK
  • To serve
  • 1 cos lettuce, cut into wedges
  • Handful of croutons
  • 8 Boquerones
IN STOCK
  • 8 anchovies

Method:

  1. Heat the oven to 200C.
  2. Mix the chickpeas with the olive oil, smoked paprika, sea salt and black pepper. Line a baking sheet with parchment paper. Spread the chickpeas over the sheet in a single layer and bake for 30-35 mins, shaking occasionally, until crisp. They may take a little longer. Set aside to cool.
  3. For the dressing, place the anchovies, egg, garlic clove, Moscatel wine vinegar, mustard, black pepper in a liquidiser and blend till smooth. Drizzle the olive oil and rapeseed oil very slowly into the liquidiser, with the motor running, to create an emulsion. Add the Galmesan cheese and briefly blend. The dressing should be of single-cream consistency. If necessary, add water, lemon juice or vinegar, depending on the acidity, to loosen.
  4. Place the lettuce on a serving dish, drizzle with the dressing, decorate with the anchovies and boquerones, sprinkle over the crunchy chickpeas and croutons, and add a final grating of Galmesan. Serve straight away.

 

Little Tips: 

You can keep any extra dressing in the fridge for up to 24 hours and the crunchy chickpeas for up to 3 days in an airtight container.

 

ingredients

  • 1 Jar Perello chickpeas, rinsed and gently dried
(each)
IN STOCK
  • 2 tbsp extra virgin olive oil
OUT OF STOCK
  • ½ tsp smoked paprika
OUT OF STOCK
  • ¾ tsp sea salt
OUT OF STOCK
  • ½ tsp freshly ground black pepper
  • Caesar dressing
  • 2 anchovy fillets
IN STOCK
  • 1 fresh egg
  • 1 small garlic clove
  • 1 tbsp Moscatel vinegar
IN STOCK
  • 2 tsp Dijon mustard
  • Freshly ground black pepper
  • 4 tbsp extra virgin olive oil
  • 4 tbsp rapeseed oil
  • 2 tbsp freshly grated Galmesan cheese, plus extra for decorating
IN STOCK
  • To serve
  • 1 cos lettuce, cut into wedges
  • Handful of croutons
  • 8 Boquerones
IN STOCK
  • 8 anchovies

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