April 6, 2026
The delicious flavors of a Caesar Salad mixed with beans. Garlic-y, lemon-y, and mustard-y, this nutritious recipe is a great dish to enjoy with friends and family at a Spring picnic!
Ingredients
- 3 tablespoons of olive oil, divided
- 1-2 slices of whole wheat bread
- 1-2 garlic cloves, minced
- 2 anchovy fillets, minced
- Dash of red pepper flakes
- Grated zest and juice of 1/2 lemon
- 1 can of garbanzo beans or white beans, drained and rinsed, or 2 cups cooked beans
- 1/4 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon grated parmesan cheese (optional)
Directions
- In a toaster or oven, toast the slices of bread until they are dry and crisp. Allow the bread to cool completely and then pulse in a blender or tear/cut into bite-sized pieces.
- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the breadcrumbs and cook, stirring frequently until evenly brown. (About 5 minutes.)
- Remove from heat and set aside on a plate or in a bowl.
- Using the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
- Add the garlic, anchovy filets, red pepper flakes, and lemon zest to the skillet. Cook until fragrant and the garlic begins to brown.
- Add the beans, cooking until they are warm. (About 2-3 minutes.)
- Stir in the Dijon mustard.
- Remove from heat.
- Season with salt and pepper.
- Finish with lemon juice and parmesan cheese. Top with breadcrumbs. Enjoy!