Roasted Chickpea Caesar Salad
Want a Caesar salad that's packed with protein as well as flavor? This Roasted Chickpea Caesar Salad is made with golden roasted chickpeas, a Greek yogurt based Caesar dressing, and shaved Parmesan cheese. It's a delicious twist on Caesar salad that's satisfying without being too heavy.
Servings 2
Equipment
- 1 large baking sheet
- 1 medium mixing bowl
- 1 small mixing bowl
Ingredients
To roast the chickpeas:
- 1-15 oz. can chickpeas rinsed and drained
- 1 tsp. olive oil
- 1/4 tsp. garlic powder
- 1/4 tsp. dried oregano
- Salt and pepper to taste
For the dressing and salad:
- 1/4 cup plain Greek yogurt
- 1 tbsp. olive oil
- 1 tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 1 small clove garlic minced or grated
- 1/2 tsp. Worcestershire sauce
- Salt and pepper to taste
- 4 cups Romaine lettuce chopped
- 1/4 cup shaved Parmesan cheese
Instructions
- Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
- In a medium bowl, toss the chickpeas with 1 tsp. olive oil, garlic powder, oregano, and salt and pepper.
- Spread chickpeas onto the baking sheet and roast for 20-25 minutes, stirring halfway through.
- In a small bowl, whisk the Greek yogurt, 1 tbsp. olive oil, lemon juice, Dijon mustard, garlic, Worcestershire sauce, and salt and pepper together.
- Place lettuce in a large salad bowl. Add 1/4 cup homemade dressing and toss to coat.
- Add roasted chickpeas and shaved Parmesan cheese on top. Season with salt and pepper. Toss to combine.
- Serve salad immediately with extra dressing and shaved Parmesan cheese on the side, if desired.
Notes
If you have leftover Caesar salad dressing, store it in the fridge in an airtight container. It'll keep up to 5 days.