Over the past couple of days, I have been experimenting a lot with chilies, as evidenced by my earlier recipes for Roasted Cauliflower and Masala Chicken Roast. Now that it’s midweek, I decided to take a break from those flavors. With an abundance of greens available at the market, I prepared my own version of Caesar Salad. Instead of using croutons, I replaced them with white peas for a healthier option. Honestly, I’m not a fan of salads with bread, and I always enjoy a standalone salad in my diet.
This recipe comes together in just a few minutes and requires only three main ingredients, though you can feel free to experiment with other vegetables as well. Non-vegetarians can add eggs, chicken, or prawns to satisfy their cravings. This healthy salad is bursting with freshness, featuring plenty of lettuce and fresh spinach. I’ve eliminated Worcestershire sauce and mustard sauce, thus retaining its healthy twist.
Ingredients:
Lettuce – 200 gm
Spinach – 100 gm
Chickpeas ( boiled ) – 1/2 cup
Garlic – 2 to 3 flakes
Olive oil – 2 tbsp
Lemon juice – 1 tbsp
Parmesan Cheese – 2 tbsp
Black pepper ( crushed ) – 1 tbsp
Rock salt – to taste
Method:
1 ) Wash, clean and chop the veggies. Chop the garlic and set aside.
2 ) Heat oil in a pan. Add the Chickpeas and garlic and saute lightly for two minutes. Remove from flame and set aside.
3 ) In a salad bowl, arrange the Lettuce and spinach. Add the sautéed Chickpeas and mix well.
4 ) Top the salad with crushed pepper, lemon juice, salt and cheese. Mix well. Serve hot or cold.
