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Crispy Chickpea Caesar
This is my go-to caesar recipe when I want something delicious but nutritious! It has just under 25g of protein in it. And it’s obviously very nice with chicken too!
Jump to recipeThis is my go-to caesar recipe when I want something delicious but nutritious! It has just under 25g of protein in it. And it’s obviously very nice with chicken too!
What ingredients do you need for this dish (includes possible substitutions)?
Chickpeas: these are delicious when roasted and crisp from the oven!
Spices: you can play around with the spices here (e.g. some chilli powder or onion powder would be delicious)
Bread: I used some old focaccia, but sourdough or a standard sandwich loaf would be great too!
Romaine lettuce: I love using a crunchy lettuce, e.g. romaine or iceberg.
Grated italian hard cheese: use parmesan or a vegetarian alternative!
FAQ
What’s the best way to store this dish?
If not eating straight away, keep the dressing separate and dress it just before serving! The chickpeas and bread will lose a little bit of crunch in the fridge, but it’s still delicious!
If you’re looking for another salad, be sure to try out these recipes:
Crispy Chickpea Caesar
This is my go-to caesar recipe when I want something delicious but nutritious! It has just under 25g of protein in it. And it’s obviously very nice with chicken too!
Ingredients
for the salad
- 1 400g can chickpeas, drained (drained weight about 240g)
- Spices: 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp pepper, 1/2 tsp salt
- 80g bread (sourdough, focaccia etc)
- 140g romaine lettuce, finely chopped
- 1-2 tbsp grated italian hard cheese (e.g. parmesan or a vegetarian alternative)
for the dressing
- 100g greek yoghurt
- 1 garlic clove, crushed
- 2 anchovies, mashed
- 25g parmesan, finely grated
- 1 tbsp mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- Freshly ground black pepper
Method
- Preheat the oven to 220c/200c fan.
- Tear the bread into ragged pieces. Add the bread to one half of a large shallow baking sheet and sprinkle over 2 tbsp olive oil and a pinch of salt.
- Dry the chickpeas with a bit of kitchen towel then place on the other half of the tray. Drizzle over 1-2 tbsp of oil, smoked paprika, garlic powder, pepper and salt.
- Place in the oven. The croutons should need about 8-10 minute, then the chickpeas about 20 minutes, or until both are crisp and golden.
- For the dressing, stir all the ingredients together in a bowl/jar.
- In a large bowl, add the chopped romaine lettuce then top with crispy chickpeas and croutons.
- Drizzle over the dressing, sprinkle over some grated parmesan and freshly ground black pepper. And that’s it!
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Contact
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