Caesar Salad with Crispy Chickpeas
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Unrated
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Prep Time
10 mins
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Cook Time
25 mins
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Servings
2 -4
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Course
Salad
Caesar Salad with Crispy Chickpeas
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Caesar Salad - use roasted chick peas for an added flavor and crunch instead of croutons; the homemade dressing is out of this world, too!
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Ingredients
- 1 15- ounce chickpeas canned
- 2 Tablespoons olive oil
- salt generously sprinkled (~1 teaspoon)
- 1/8 /8 teaspoon white pepper
- 1/2 /2 teaspoon garlic powder
- 1/2 /2 teaspoon onion powder
- red pepper flakes optional
- 1 cup mayonnaise 1 cup
- 2-3 garlic minced, cloves
- 2 Tablespoons lemon juice ~1/2 lemon
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 /2 cup Parmesan Cheese shredded
- black pepper liberally sprinkled
- Pinch salt if desired
- 1 romaine lettuce chopped, head
- Parmesan Cheese shavings; to garnish as desired
Instructions
- Pre-heat oven to 425°F. Rinse chickpeas and pat dry. Toss chickpeas with olive oil and a liberal amount of salt. Roast for 25-30 minutes until crispy. Once removed from oven, sprinkle garlic powder, onion powder, white pepper, red pepper flakes, and additional salt as needed. Toss together. You want to wait to toss in the spices so they don't burn while roasting.
- To mix the dressing, whisk together mayonnaise, garlic, lemon juice, Worchestire sauce, dijon mustard, parmesan cheese, and pepper. Set aside until ready to top salad.
- Toss together romaine lettuce, as much dressing as desired (you will have extra dressing left over), chickpeas, and parmesan slivers.
Notes
- Worchestire sauce is not vegetarian - if you want to make this salad vegetarian make sure you're using vegetarian-friendly worchestire sauce!
- Store dressing in an airtight container in the fridge for up to a week.
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