Past Recipes
Little Gem Caesar

Little Gem Caesar with Crispy Chickpeas, Purple Potatoes, and Spring Onion

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In the pantheon of salads, Caesar is definitely one of our absolute favorites. It’s got everything: creaminess, crunchiness, and plenty of cheese. In this seasonally-inspired version, little gem lettuces are tossed in Caesar dressing and topped with herb-roasted chickpeas, spring onion, and gorgeous purple potatoes. And, of course, we didn’t skimp on the Parmesan, which makes a tasty garnish at the end.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 710
  • Protein 23g
  • Total Carb 59g
  • Total Fat 43g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby purple potatoes
    • 12 ounces
    • baby purple potatoes
  • capers
    • 1 tablespoon
    • capers
  • garlic
    • 1 clove
    • garlic
  • watermelon radish
    • 6 ounces
    • watermelon radish
  • spring onion
    • 3 ounces
    • spring onion
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • dried thyme
    • 1/4 teaspoon
    • dried thyme
  • lemon
    • 1
    • lemon
  • dried basil
    • 1/8 teaspoon
    • dried basil
  • dried rosemary
    • 1/8 teaspoon
    • dried rosemary
  • fennel seed
    • 1/8 teaspoon
    • fennel seed
  • dried oregano
    • 1/8 teaspoon
    • dried oregano
  • little gem lettuce
    • 10 ounces
    • little gem lettuce
  • chickpeas
    • 1 cup
    • chickpeas
  • shaved Parmesan cheese
    • 2 ounces
    • shaved Parmesan cheese
  • mayonnaise
    • 2 ounces
    • mayonnaise

What You’ll Need

  • kosher salt
  • black pepper
  • olive oil
  • baking sheet

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Rinse chickpeas, pat very dry with paper towel, and add to a baking sheet. Rinse potatoes, halve, and add to baking sheet with chickpeas. Mince garlic. Rinse remaining produce. Halve spring onion lengthwise through bulb and stem, then cut crosswise into 1-inch pieces. Halve lemon. Finely chop capers. Quarter radish, then thinly slice. 

  2. Roast Chickpeas and Potatoes

    Roast Chickpeas and Potatoes

    On baking sheet, toss chickpeas and potatoes with spice mix, 1½ tablespoons olive oil, ¼ teaspoon salt and pepper as desired to coat. Arrange potatoes cut-side down and spread chickpeas in a single layer. Roast until chickpeas are beginning to brown, 10-12 minutes. 

  3. Roast Vegetables

    Roast Vegetables

    After 10-12 minutes, remove baking sheet from oven and add spring onion. Drizzle ½ tablespoon olive oil over spring onion and season with ¼ teaspoon salt. Toss to combine, then return to oven and continue roasting until chickpeas are crisp and vegetables are tender, 6-8 minutes more.


  4. Make Caesar Dressing

    Make Caesar Dressing

    While vegetables roast, sprinkle ¼ teaspoon salt over garlic on cutting board. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. Transfer to a medium bowl and add mayonnaise, grated Parmesan, juice of 1 lemon, and capers. Season with ⅛ teaspoon salt and pepper as desired and whisk to combine.

  5. Prepare Lettuce

    Prepare Lettuce

    Pat rinsed lettuce very dry with paper towel, halve lengthwise through the root, then cut lengthwise into 1-inch wide wedges. Arrange on serving dishes (for an even more flavorful salad, try sprinkling a little salt over the lettuces).

  6. Plate Little Gem Caesar

    Plate Little Gem Caesar

    Drizzle half of Caesar dressing over lettuce wedges and top with roasted chickpeas, purple potatoes, spring onion, and sliced radish. Drizzle over remaining dressing and garnish with shaved Parmesan. Dig in!

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