Name: Creamy "Caesar" Chickpea Toasts with Romaine, Grape & Pecan Salad
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 cup Caesar dressing; 3 (398 ml) cans garbanzo beans (chickpeas); ⅓ cup pecan halves; 0.68 kg red grapes; 3 hearts romaine hearts; 12 slices whole grain bread; black pepper; salt

Creamy "Caesar" Chickpea Toasts with Romaine, Grape & Pecan SaladCreamy "Caesar" Chickpea Toasts with Romaine, Grape & Pecan Salad — a 25-minute lunch recipe with 8 ingredients, serving 6.Ingredients

1 cup Caesar dressing

3 (398 ml) cans garbanzo beans (chickpeas)

⅓ cup pecan halves

0.68 kg red grapes

3 hearts romaine hearts

12 slices whole grain bread

black pepper

salt

Instructions

Divide dressing between two large bowls. (Set one bowl aside for the romaine salad.)

Drain and rinse chickpeas. Add to the first bowl with the dressing along with salt and pepper. Using a fork or potato masher, roughly mash chickpeas until semi-smooth. Set aside.

Preheat oven to broil on high and position rack in the upper third of the oven. (Skip this step if you are using a toaster for the bread.)

Wash, dry, and halve grapes. Add to the second bowl with the dressing.

Wash, dry, and chop (or tear) lettuce into bite-sized pieces. Add to the bowl.

Roughly chop pecans and add to the bowl. Toss to combine the salad and set aside.

Divide bread between two baking sheet pans. Working in batches, place in the oven and broil, flipping halfway through, until toasted, about 2 minutes; remove from oven. (Alternatively, you can use a toaster.)

Divide toast between plates and top with chickpea salad. Serve with romaine salad on the side and enjoy!

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