Tahini Caesar Salad

Serves 2 

Tahini Caesar Dressing

3 tbsp. tahini paste

2-3 tbsp. lemon juice

2 tbsp. olive oil

1-2 cloves garlic, minced

1 tsp. Dijon mustard

1 tsp. Worcestershire sauce

Black pepper to taste

Fried Chickpeas (optional)

1/2 cup extra-virgin olive oil

1 (15.5 oz.) can chickpeas, drained, rinsed, and patted dry

Salt to taste 

Salad

1 head romaine lettuce, washed, and cut or torn into bite size pieces

Optional Ingredients - cooked chicken, Parmesan cheese, chopped hard-boiled eggs, hemp seeds, toasted walnuts, slivered almonds, cherry tomatoes, etc.

  1. Combine all dressing ingredients in a medium bowl or large mason jar. Whisk, stir, or shake to combine. Set aside.

  2. To fry the chickpeas, heat oil in a large skillet over medium high heat. Add chickpeas to skillet and sauté, stirring frequently, until golden brown and crispy, about 15-20 minutes. Using a slotted spoon, remove the chickpeas from the skillet, and transfer to a towel lined plate to drain. Transfer to a medium bowl, and toss with a pinch of salt to taste. Keep warm and set aside. 

  3. Toss lettuce with dressing and any additional ingredients, and top with fried chickpeas

Tips

  • The fried chickpeas are optional, as the salad will work fine without them, but they’re so good! I highly recommend making them.

  • 1 can of chickpeas is probably more than enough for one salad. The fried chickpeas keep just fine, and can be made ahead, and stored in a tupperware or jar. 

  • Any additional dressing can be stored in a jar or tupperware for 3-4 days.

Ben Mastracco