Caesar salad with white cabbage and chickpeas: a step-by-step recipe with photos

Chickpeas can be boiled or canned, but in any case they must be cooked. Cabbage will also be cooked. Sauce based on mayonnaise and lemon juice

Caesar salad with white cabbage and chickpeas / Photo: cooking.nytimes.com

This is a very unexpected decision for perhaps one of the most famous salads in its history. We know the recipe for the classic with anchovies and more familiar with chicken.

White cabbage and chickpeas are also used here. Both cabbage and chickpeas can be cooked in parallelbut in different containers.

In mayonnaise saucewhich will fill the salad, culinary reducers The New York Timesthey offer to take capers. If you don’t have one, grab some pickles.

Cabbage is offered to take half a head, which means there will be plenty of salad.

Caesar salad with white cabbage and chickpeas

Ingredients:

  • 250 g canned or boiled chickpeas;
  • olive oil;
  • 6 cloves garlic (1 peeled and 5 unpeeled);
  • lemon;
  • salt pepper;
  • half a head of cabbage;
  • 100 ml of mayonnaise;
  • capers;
  • hard cheese – to serve.

Here you will learn the recipe for the low-calorie Caesar salad.

How to cook:

  1. Preheat oven to 200 degrees, preheat cabbage pan.
  2. Place the chickpeas on a baking tray, grate a clove of garlic and a little lemon zest. Season with salt and pepper, pour the chickpeas in olive oil. Bake in the oven for 25-30 minutes, stirring once in the process.
  3. Cut the cabbage into slices and sprinkle with 2-3 tablespoons of olive oil on all sides. Season with salt and pepper. Remove the hot pan from the oven and place the sliced ​​cabbage. Add 5 cloves of unpeeled garlic. Bake for 15 minutes.
  4. Add capers or grated pickle to taste to mayonnaise. Add the juice of half a lemon and 1 tbsp. l. water. Beat, add salt if necessary.
  5. In 15 minutes, remove the pan with the cabbage, turn the cabbage slices and return to the oven. Bake for another 8-10 minutes, until the cabbage is golden and soft. The chickpeas should be slightly crispy.
  6. Remove the cabbage pan from the oven. Peel a squash, grate it and squeeze the juice. Add the garlic paste to the mayonnaise and mix. Season with salt and pepper.
  7. To serve, place two slices of cabbage on a plate. Place the chickpeas on top and a little oil in which the beans have been cooked. Drizzle with sauce, garnish with grated cheese and herbs. Squeeze the other half of the lemon on top and serve.

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