A different kind of Cesar salad for this season

A different kind of Cesar salad for the season

I have always liked this dish, but sometimes it has made me feel like there is something missing. A different kind of Cesar salad for the season is what you need!

I have added a few extra ingredients, like bell pepper and eggs. The green bell pepper gives it an extra flavour that gives some more freshness and richness to the dish and the egg makes it even better. The lettuce and chicken has never been quite satisfying enough for me, so we tried to make it a bit richer.

This is definitely the perfect salad to have as main dish, excellent for summer when you don’t want to eat any hot meals.

You can freely improvise and change the ingredients as you like. I like to open up the fridge and see what’s in there before panicking that I don’t have all the “correct” ingredients for a dish.

A different kind of Cesar salad for the season

I have jazzed up the sauce a little bit as well. The sauce recipe normally never calls for honey, but I think that touch of sweetness gives the salad a more interesting twist.

But you should try it for yourself and judge it! This will be the perfect party dish, as well as a great hearty and healthy salad for a busy work night dinner. The sauce is quick to make as everything is blended together in 5 min, the rest is cleaning and cutting up the ingredients for the salad. If you want to economise even more on time, I suggest you tear the lettuce leaves with your hands.

Serve this with some fresh Sauvignon Blanc for a perfect date night 🙂

A different kind of Cesar salad

A different kind of Cesar salad

A richer version of the Cesar salad with homemade Cesar sauce. The ingredients for the salad can be pretty much anything you like, I wanted to put some extra ingredients for more flavour.
Prep Time 15 mins
Course Main Course, Salad
Cuisine American, Mediterranean
Servings 2 people

Ingredients
  

My Cesar sauce

  • 1 egg yolk organic
  • 1 garlic clove
  • 3 salted anchovies
  • 1 tsp dijon mustard
  • 1 tsp honey
  • ½ glass olive oil extra virgin
  • 1 juice of a lemon

Salad

  • ice berg lettuce or other crunchy options
  • 1 boiled chicken thigh I used chicken that I made some chicken broth with
  • 1 green bell pepper
  • 2 boiled eggs
  • 1 cup bread croutons
  • grated parmigiano reggiano

Instructions
 

  • For the sauce, put all the ingredients together in a blender, except for the olive oil. Blend well and with the blender working, add the olive oil slowly until completely incorporated.
  • Prep all the ingredients for the salad in a big bowl and pour the sauce over to cover everything well.
  • Put the croutons on top and grate some parmigiano reggiano before serving.
Best chickpea Mediterranean summer salad

The best chickpea Mediterranean summer salad

Spring is here and summer can’t wait to arrive with warm days and lovely lunches outside in the sun. This is the best chickpea Mediterranean summer salad you can make! You can prepare this a day before and bring it to work for lunch or serve this at your garden party. It is so versatile, it will be great at any occasion and everyone will love it.

My advice is always to buy dry legumes and leave them to soak in water for 24 hours. The consistency will be so much better, and you will be actually able to choose how mushy or firm you want the chickpeas to be. I find the canned chickpeas always too mushy for this kind of salad and the taste is never as good as of freshly boiled ones.

Best chickpea Mediterranean summer salad

Another reason why you should cook the chickpeas yourself is you can choose the size of the legume. Chickpea can come in smaller sizes that is mostly used for hummus and similar dished, and the big ones are great for salad.

Of course, don’t forget that if you boil your own chickpeas, there won’t be any preservatives in them and you can decide how much salt to put in the water.

Best chickpea Mediterranean summer salad

Chickpea Mediterranean summer salad

Very quick, easy and fresh salad filled with fiber, vitamins, protein and tastiness. The mediterranean flavours of fresh herbs, lemon and sumac is perfect for hot summer days.
Prep Time 1 d
Cook Time 30 mins
Course Appetizer, Main Course, Salad
Cuisine Mediterranean, Vegan
Servings 4 people

Ingredients
  

  • 500 g dried chickpeas soaked in water 24 hours before
  • 1 red onion
  • 1 red bell pepper
  • 1 tsp sumac
  • 1 tbsp lemon juice
  • 3 tbsp olive oil extra virgin
  • fresh mint
  • fresh parsley
  • fresh cilantro
  • sant and pepper

Instructions
 

  • Remember to soak the chickpeas one day before. After 24 hours they will already be soft enough, so you will only need to boil them for 30 min. Once boiled, cool them to room temperature in the cooking water, so they don't become dry.
  • Chop the onion, red bell pepper and mix with the chickpeas in a big bowl.
  • Add sumac, lemon juice, olive oil, salt, pepper and the fresh herbs. Leave to marinate a minimum of 20 min before serving.
Keyword chickpeas, healthy, vegan, vegetarian