Spanish Caesar with Chickpea Croutons

Ingredients

• 1  anchovy minced
• 30 ounce chickpeas drained and rinsed canned
• 0.1 teaspoon cayenne pepper 
• 0.1 teaspoon chipotle powder 
• 0.3 cup cilantro leaves finely chopped
• 1 tablespoon dijon mustard 
• 2  eggs 
• 1 teaspoon garlic minced
• 0.3 cup green onions finely chopped
• 1 teaspoon ground cumin 
• 0.3 cup jack cheese dry grated for garnish
• 1 teaspoon jalapeño minced
• 1 tablespoon juice of lime 
• 1  lime zest juiced
• 1 cup olive oil 
• 1 tablespoon olive oil 
• 0.5 teaspoon freshly cracked pepper black
• 2 heads the of 1 cos lettuce halved
• 0.5 teaspoon salt for sprinkling fine
• 1 teaspoon sea salt 
• 0.3 teaspoon worcestershire sauce 

Equipment

• bowl
• baking sheet
• oven
• blender

Directions

1. Watch how to make this recipe.
2. Put the eggs, garlic, cilantro, green onions, salt, cumin, lime zest and juice, anchovy, Worcestershire, Dijon, and jalapeno into the carafe of a blender and puree until smooth. With the motor running, slowly drizzle the olive oil into the top of the carafe until the mixture thickens. Refrigerate for at least 1 hour.
3. Arrange the romaine on a platter and drizzle the sauce over the top.
4. Garnish with the jack cheese and the croutons.
5. Preheat the oven to 425 degrees F.
6. Drain, rinse and lightly pat dry the chickpeas.
7. Spread out on a baking sheet and pick over the peas, discarding small or damaged peas.
8. Combine the oil and spices in a small bowl and add to the chickpeas. Toss well until evenly coated. Evenly spread out the chickpeas on the baking sheet and put in the oven.
9. Bake for 10 minutes, then stir and bake for another 10 minutes.
10. Remove the baking sheet from the oven and sprinkle with a pinch of sea salt.
11. Drizzle with the lime juice and set aside to cool and dry. Use as desired.