Salad With Tahini Caesar Dressing
How to make the best homemade Tahini Caesar Dressing. Our quick & easy Middle Eastern salad features walnuts, parmesan and roasted chickpeas.
Servings: 4
Calories: 712kcal
Equipment
- mixing bowl
- Salad Bowl
- whisk
- measuring cups
- measuring spoons
- French knife
Ingredients
Tahini Caesar Dressing
- 2 Anchovy Fillets
- 1 Garlic Clove
- 3 tbsp Tahini
- 1/2 Lemon juice and zest
- 1 tbsp Red Wine Vinegar
- 1 tsp Dijon Mustard
- 1/3 cup Olive Oil
- 1 tbsp Ice Water
- 1/3 cup Parmesan grated
- Kosher Salt and Pepper
Salad
- 1 cup Cooked Chickpeas rinsed and drained
- 1 tbsp Olive Oil
- 1/2 tsp Kosher Salt
- 1/4 tsp Smoked Paprika
- 1/4 tsp Ground Cumin
- 1 cup Toasted Walnuts
- 1 Large Romaine Lettuce washed, dried and torn into bite-sized pieces
- 2/3 cup Parmesan shaved
- Black Pepper and Kosher Salt
Instructions
- Preheat oven to 400 F.
- Place the chickpeas on a parchment lined, rimmed baking sheet and toss with 1 tablespoon olive oil, paprika, cumin and kosher salt. Place on the middle rack of your preheated oven and roast for 40 minutes. Rotate the pan halfway to ensure even roasting. Transfer roasted chickpeas to a bowl to cool and set aside.
- Finely chop anchovies and garlic together and transfer to a medium sized mixing bowl. Whisk in the tahini, lemon juice, vinegar and mustard. While whisking, drizzle in the olive oil followed by ice water. Mix in the shredded parmesan cheese and season with salt and pepper.
- In a salad bowl add romaine lettuce and drizzle over dressing. Gently toss with tongs. Top with toasted walnuts, crispy spiced chickpeas and sliced parmesan. Finish with freshly cracked pepper and salt.
Nutrition
Calories: 712kcal | Carbohydrates: 42.8g | Protein: 31.2g | Fat: 50.3g | Saturated Fat: 7.9g | Cholesterol: 28mg | Sodium: 559mg | Potassium: 1013mg | Fiber: 13.2g | Sugar: 7.8g | Calcium: 346mg | Iron: 11mg