Description
A lighter take on the classic Caesar salad made with crunchy roasted chickpeas, crisp romaine lettuce, and a creamy yogurt based Caesar style dressing that feels fresh and satisfying.
Ingredients
Scale
- 2 cups canned chickpeas, drained and dried
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 3/4 teaspoon salt, divided
- 4 cups romaine lettuce, chopped
- 1/2 cup plain Greek yogurt
- 1 1/2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup grated parmesan style cheese
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a bowl, toss the drained and dried chickpeas with olive oil, garlic powder, paprika, and 1/2 teaspoon salt.
- Spread the chickpeas evenly on a baking sheet.
- Roast for 25 to 30 minutes, shaking the pan halfway through, until golden and crispy.
- In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, remaining salt, grated parmesan style cheese, and black pepper.
- Place the chopped romaine lettuce in a large bowl and toss gently with the dressing.
- Top the salad with the crispy chickpeas.
- Serve immediately.
Notes
- Make sure chickpeas are completely dry before roasting for best crispiness.
- Add chickpeas just before serving to keep them crunchy.
- Adjust lemon juice and salt to taste.