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You don't need expensive designer pieces or a perfect body or whatever
Ingredients Roasted Chickpea Croutons 1-15 ounce can garbanzo beans (240 g or 1.5 cups), drained and rinsed 1/2 tablespoons avocado oil 1/2 teaspoon sea salt 1/2 teaspoon garlic powder 1/4 teaspoon black pepper Caesar Dressing 1 clove garlic 2 anchovy filets, or 1 teaspoons anchovy paste 2 teaspoons dijon mustard 1/3 cup 2% Greek yogurt 1 tablespoon mayonnaise 1/4 cup lemon juice 1/3 cup parmesan cheese 1/4 teaspoon black pepper 1/4 teaspoon sea salt Caesar Salad Base 2 romaine hearts, thinly sliced (8-10 cups) 1 large (or two small) fennel bulbs, cored and sliced into quarter moons, (2 cups) Instructions Roasted Chickpea Croutons Pre-heat oven to 425F
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Rinsing the pasta 1) stops the cooking (so no mushy, overcooked pasta), and 2) as a bonus cools it down so you can go right into adding the rest of your veggies without cooking them (or wilting your fresh herbs!)
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