Fudgy Eggs & Popped Chickpeas: The Ultimate Caesar Delight
Ingredients
For the Popped Chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
For the Caesar Dressing:
- 1/4 cup mayonnaise
- 2 tablespoons Greek yogurt (or more mayo)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
- Optional: 2 tablespoons grated Pecorino cheese
For the Fudgy Eggs:
- 4 large eggs
- Salt, to taste
- Black pepper, to taste
For the Salad:
- 4 cups romaine lettuce, chopped
- 1/4 cup grated Pecorino cheese
- Optional: Croutons for added crunch
Instructions
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Prepare the Popped Chickpeas:
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the drained chickpeas with olive oil, garlic powder, paprika, salt, and pepper until well coated.
- Spread the chickpeas on a baking sheet in a single layer and roast for 25-30 minutes or until crispy, shaking the pan halfway through.
-
Make the Caesar Dressing:
- In a bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, salt, and pepper. If desired, mix in the grated Pecorino cheese for extra flavor.
-
Cook the Fudgy Eggs:
- Bring a pot of water to a boil. Gently add the eggs and boil for about 6-7 minutes for a soft, fudgy yolk.
- Once cooked, transfer the eggs to an ice bath to stop the cooking process. After a few minutes, peel the eggs and season with salt and pepper.
-
Assemble the Salad:
- In a large bowl, combine the chopped romaine lettuce and Caesar dressing, tossing to coat evenly.
- Add the popped chickpeas and toss gently.
- Divide the salad among plates, top with sliced fudgy eggs, and sprinkle with additional Pecorino cheese and croutons if using.
-
Serve:
- Enjoy your Popped Chickpea Caesar Salad with Fudgy Eggs and Pecorino!
Feel free to adjust the seasoning and toppings to suit your taste. Enjoy your meal!