Butter lettuce salad with caesar tahini dressing and crispy garlic chickpeas

By Irene Matys
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SERVES
2
 TO
3
TOTAL TIME

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

  1. In a food processor or blender, add all the ingredients for the dressing and blend for 30 seconds until creamy.
  2. Set aside. 

Chickpeas

  1. Preheat oven to 425 degrees and line a large baking sheet with parchment paper.
  2. Drain and rinse chickpeas and dry by blotting them with a paper towel. Remove any loose skin.
  3. In a bowl, toss chickpeas with the oil, salt and garlic powder.
  4.  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.
  5. 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

  1. Using a sharp vegetable peeler, slice the asparagus lengthwise into paper-thin ribbons.
  2. On a large platter, toss butter lettuce, arugula and asparagus together. Drizzle with dressing and top with chickpea parmesan.

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