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–+ servings
Romaine Caesar Salad

Crispy Romaine Caesar Salad with Flavor-Packed Chickpeas

This Romaine Caesar Salad is a delightful crunch with crispy chickpea croutons and creamy dressing, perfect for weeknight dinners or lunch.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chickpea Croutons
  • 1 can Chickpeas Rinse and dry thoroughly for best texture.
  • 2 tbsp Olive Oil Substitute with avocado oil if desired.
  • 1/2 tsp Salt Adjust to taste.
  • 1/4 tsp Black Pepper Use freshly cracked for better flavor.
  • 1/2 tsp Cumin Omit if you prefer a milder taste.
For the Dressing
  • 2 cloves Garlic Use fresh for the best taste.
  • 1 anchovy fillet Anchovy Fillets or Paste Substitute with Worcestershire sauce or minced capers for a non-fish alternative.
  • 1 large Egg Yolk or Mayonnaise For a vegan option, use vegan mayo.
  • 2 tbsp Lemon Juice Fresh is recommended over bottled.
  • 1 tsp Dijon Mustard Whole grain mustard can be used for added texture.
  • 1/2 cup Extra-Virgin Olive Oil Choose high-quality for best flavor.
  • 1/4 cup Parmesan Cheese For a vegan version, use nutritional yeast.
For the Salad Base
  • 2 hearts Romaine Hearts Substitute with another leafy green if preferred.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • bowl
  • Whisk
  • Salad spinner

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Rinse and dry the chickpeas, then toss them with olive oil, salt, black pepper, and cumin. Spread in a single layer on the baking sheet and roast for 25-30 minutes until crispy and golden brown.
  3. While the chickpeas roast, mince the garlic and anchovy fillets into a smooth paste. Combine in a jar or bowl with egg yolk (or mayonnaise), lemon juice, and Dijon mustard; whisk until blended. Gradually add the olive oil to create a smooth dressing.
  4. Wash the romaine hearts and dry thoroughly. Tear into bite-sized pieces and place in a large bowl. Rub the inside of the bowl with a cut garlic clove for extra flavor.
  5. Add some of the dressing to the romaine, tossing to coat. Sprinkle with grated Parmesan cheese and toss again. Top with roasted chickpea croutons and drizzle with remaining dressing.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 40mgSodium: 500mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 900IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

For storing, keep salad components separate to maintain crispness. Dressing can be prepared ahead and stored in the fridge for up to 4 days.

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