Caesar Salad with Crispy Roasted Chickpea Croutons and Grated Parmesan
A fresh twist on a classic: This Caesar salad with roasted chickpeas and grated Parmesan will become your go-to this summer!
There’s something about a classic Caesar salad that never gets old. It’s simple, fresh, comforting, and always hits the spot. This version of a Caesar salad, with the addition of crispy chickpea croutons, keeps everything you love about a traditional Caesar salad but swaps the usual bread croutons for roasted chickpeas that add the perfect crunch and make the salad feel just a little bit heartier.
When I was in high school, I used to go out to eat with my friends. There were two things we always ordered: Ceasar Salad and fettuccine Alfredo. We even jokingly wondered why the restaurant bothered making any other food on their menu!? Over the years, salads have evolved tremendously — they’ve become so much more than a simple classic salad like this one. I have so many unique ones posted here, like my fall harvest salad and roasted cauliflower salad. But honestly? At the end of the day, I love me a good Caesar salad.
Whether you’re serving this Caesar salad with roasted chickpeas alongside supper or packing it for lunch, it comes together with minimal effort and tastes so fresh and satisfying. The creamy homemade dressing paired with the salty Parmesan cheese and crispy chickpeas is really amazing.
Why You’ll Love This Caesar Salad with Roasted Chickpeas:
- It’s easy to make.
- It’s ready in under 30 minutes.
- It’s packed with texture and flavor
- It’s a great make-ahead option.
- It’s a lighter twist on classic Caesar salad.
Tips & Variations
- Keep all components separate until serving for the freshest salad.
- Add grilled salmon to turn this into a full meal.
- Use shaved Parmesan for extra texture and restaurant-style presentation.
- For extra flavor, add a small clove of grated garlic to the dressing.
- The chickpeas are best fresh but can be stored in a container for a few days in the fridge.
- The roasted chickpeas add a delicious texture, flavor and protein to the salad. However, you can certainly use classic salad croutons instead if you’d like.
- I like using romaine lettuce. It’s a classic because it stays crisp and sturdy under creamy dressing. However, any leafy green will work.
- The dressing is so good! Whenever I make it, I double ortriple it; it can last up to two weeks in the fridge.
Caesar Salad with Crispy Chickpea Croutons
Ingredients
For the chickpea croutons:
- 1 15-oz can chickpeas, rinsed and drained
- 1-2 Tbsp oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the dressing:
- ½ cup mayonnaise
- ¼ tsp salt
- ¼ tsp black pepper
- Juice of half a lemon (approx. 1 Tbsp)
For the salad:
- Lettuce, chopped
- ½ cup Parmesan cheese, grated
Instructions
- For the chickpea croutons, preheat oven to 400°F and line a cookie sheet with parchment paper.
- Place chickpeas on the cookie sheet and pat dry with a paper towel. Toss with the oil and spices. Bake for 20-25 minutes until crispy. Set aside.
- For the dressing, place all ingredients in a small bowl. Mix well to combine.
- To assemble, place the lettuce, chickpeas, and Parmesan cheese in a bowl. Drizzle with dressing and toss to coat. Serve immediately.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/caesar-salad-with-roasted-chickpeas/
Watch me make this recipe here!
