Popped Chickpea Caesar, Fudgy Eggs, and Pecorino Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Popped Chickpea Caesar, Fudgy Eggs, and Pecorino

SECONDS(2)
Carin Meyer: "Fantastic salad. Delish and easy. I would definit…" Read More
16Ingredients
15Minutes
Read Directions
Add to Meal Planner

Add to Meal Planner

Description

Have the vegans in your life enlightened you as to the wonder of aquafaba? Aquafaba is, quite simply, chickpea juice. It’s typically used as a substitute for egg whites but we’re using this liquid gold to create a mayo-like base for my Caesar salad dressing. The popped chickpeas stand in for croutons, offering a crispy, gluten-free alternative to the traditional, carb-ridden cube. The soft-boiled eggs, whether they turn out jammy or fudgy or creamy, add a luscious pop of color. Finish the salad with a heavy-handed grate of parmesan cheese and you’ve just put Meatless Monday back on the map!

Ingredients

US|METRIC
4 SERVINGS
  • 5 eggs
  • 2 cans chickpeas (with their juice)
  • olive oil (approximately ¼ cup for chickpeas plus 1½ cups for dressing)
  • 1 tablespoon mustard
  • 2 large anchovies (or 4 small, plus a splash of their oil)
  • 2 cloves garlic (or less if you’ll be kissing someone who is not also eating this salad)
  • 10 ounces Parmesan cheese (chunk)
  • 1 cup grated Parmesan cheese
  • 1/4 cup red wine vinegar (or lemon juice works)
  • 6 cups gem lettuce
  • kosher salt
  • black pepper
  • cumin
  • paprika
  • garlic
  • Parmesan
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. equipment: medium pot for boiling eggs, large sauté pan for chickpeas, can opener, blender-slotted spoon (or spider), large, shallow salad bowl.
    2. Start by getting your water boiling in a medium pot and placing a large sauté pan over super high heat.
    3. Now let’s focus on our eggs, we want these guys to be fudgy, luscious. Check out the thumbtack tip below before boiling the eggs. Lower the eggs into the boiling water with a slotted spoon. To soft boil the eggs, we’re aiming for a 7 ½ minute cook time. If they cook longer, don’t stress, nobody’s perfect, they will still be delicious.
    View 11 More StepsDiscover more recipes from Seconds

    Reviews(2)

    Kelsey 4 months ago
    Wasn’t terrible... LOVE the chickpeas but the dressing just wasn’t there for me. It was very thin and watery and didn’t taste great.
    Carin Meyer 7 months ago
    Fantastic salad. Delish and easy. I would definitely make it again. Where can I find the nutrition info for this recipe?

    PlanShop