Homemade caesar with za’atar sourdough croutons and crispy marinated chickpeas 🥗 For the caesar dressing: - 1/3 cup mayo - 1 tsp dijon mustard - 2 garlic cloves, crushed - 1/4 tsp anchovy paste - 1 tbsp pecorino romano cheese, grated - 2 tbsp extra virgin olive oil - 2 tsp lemon juice - 1 1/2 - 2 tbsp water (depending on how thick you like your dressing) - 2 tsp tahini - 2 tsp balsamic glaze - 1/4 tsp za’atar seasoning - Pepper, to taste For the crispy marinated chickpeas: - Chickpeas - Olive oil - Lemon juice - Salt - Pepper - Onion powder - Garlic powder - Paprika - Za’atar seasoning - Lemon pepper - Cumin - Cayenne In a bowl, combine strained chickpeas, a large drizzle of olive oil, lemon juice, salt, pepper, onion powder, garlic powder, paprika, za’atar, lemon pepper, cumin, and cayenne. Season to taste. I like to let these marinate overnight to let the chickpeas absorb all the yummy seasonings, but you could also bake them right away if you’re short on time. Bake on 400º for 30ish minutes, flipping halfway through. When they’re done, they should be nice and crispy. If they’re browning too quickly in the oven, add a little more olive oil. For the za’atar sourdough croutons: - Sourdough bread - Olive oil - Sesame seeds - za’atar seasoning Rip sourdough bread into bite-sized pieces. Drizzle with olive oil and season with sesame seeds and za’atar seasoning. Bake on 400º for 15 minutes, until golden brown. Flip halfway through so they evenly toast.
