If eating raw eggs makes you uneasy, this Caesar salad recipe is for you. This caesar salad is bright, fresh, full of flavor and much lighter than a traditional caesar salad.
I’m sharing my go-to recipe for healthy caesar salad dressing plus how-to make crispy roasted chickpeas (which is a fun, nutrient-dense swap for croutons!).
I’ve been a fan of caesar salad for years. I love the bright, fresh, briny flavor of a great caesar salad dressing and how they are are hearty enough to be a main meal, yet still fill light and satisfying.
I’m excited to share some of my tips for making your caesar salad super nutritious (and obviously, delicious!).
Let’s do this!
How To Make Lighter Caesar Salad
My approach to a lighter caesar salad starts with the dressing and finishes with roasted chickpeas.
I lighten things up in the caesar dressing by using a mix of plain Greek and mayonnaise as the base (no raw eggs in this recipe!).
Then, I kick up the nutritional profile by swapping out a traditional crouton with some crispy roasted chickpeas.
These simple swaps create a caesar salad that is lighter, fresher and even more delicious then the original.
How To Make Crispy Roasted Chickpeas
- Pre-heat over to 400ºF.
- Drain and rinse chickpeas.
- Dry chickpeas by rolling them around on a lint-free dish towel.
- Transfer onto a rimmed baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Toss them around to coat the chickpeas with the oil and spices.
- Bake for 30 minutes, giving the pan a shake half way through.
That’s it! Not only do these crispy, plant based, roasted chickpeas taste great on caesar salad, but they are also a delicious snack.
Consider doubling the recipe and then storing the extra chickpeas in an airtight container. They make a fabulous head-start ingredient.
How To Make Lighter Caesar Salad Dressing
- Combine plain Greek yogurt and mayonnaise in a small spouted cup or bowl.
- Add in anchovy paste, garlic, dijon, Worcestershire, lemon juice, extra virgin olive oil, parmesan cheese, salt and pepper.
- Stir everything together until you have a thick and creamy caesar dressing.
If you don’t use all the dressing on your salad, store the remainder in an airtight container (I like using mason jars). This dressing will last up to one week in your fridge.
How To Assemble Your Lighter Caesar Salad
- Combine chopped romaine and fennel in a large bowl. The fennel is optional but trust me when I tell you it works do well in this salad.
- Drizzle on the caesar dressing. You may not need it all, so start small and add as you go.
- Toss the salad together, coating all of the veggies with the dressing.
- Sprinkle roasted chickpeas over the top.
- Serve and enjoy!
If you want to bulk up the dish, try topping this salad with my lemon garlic baked chicken or some crispy baked tofu. Both are great options to round out the meal!
Did You Make This Lighter Caesar Salad?
Please leave a comment below and let me know what you think. Don’t forget to snap a picture and tag me on Instagram or FaceBook using #cleananddelicious. I just LOVE seeing what you are cooking in your very own clean and delicious kitchen.
Healthy Caesar Salad with Roasted Chickpea Croutons
Ingredients
Roasted Chickpea Croutons
- 1-15 ounce can of garbanzo beans (240 g or 1.5 cups), drained and rinsed
- 1/2 tablespoons avocado oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Caesar Dressing
- 1 clove garlic
- 2 anchovy filets, or 1 teaspoons anchovy pastes
- 2 teaspoons dijon mustard
- 1/3 cup 2% Greek yogurt
- 1 tablespoon mayonnaise
- 1/4 cup lemon juice
- 1/3 cup parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
Caesar Salad Base
- 2 romaine hearts, thinly sliced (8-10 cups)
- 1 large (or two small) fennel bulbs, cored and sliced into quarter moons, (2 cups)
Instructions
Roasted Chickpea Croutons
- Pre-heat over to 425°F. Spread the chickpeas on a clean dish towel and pat them dry. The drier, the better!
- Place the dried chickpeas into a medium bowl and season with avocado oil, salt, garlic powder, and pepper. Toss them around to coat the chickpeas with the oil and spices
- Transfer the seasoned chickpeas onto a small rimmed baking sheet (I reccomend 1/4 shee
- Pop in the oven and bake for 30-35 minutes, or until golden brunch and crispy. Set aside to cool.
Creamy Caesar Dressing
- Add garlic and anchovies to a small food processor and pulse until brolen down.
- Add the Dijon mustard, yogurt, mayonnaise, lemon juice, Parmesan cheese, salt and pepper. Blend until you have a thick, creamy salad dressing.
Caesar Salad
- Add romaine lettuce and fennel into a big bowl and gently toss to combine.
- Add 1/3 cup salad dressing and gently toss to coat all of the greens in the dressing. Take a taste! If you like more dressing, add it now and toss again.
- Sprinkle a little extra Parmesan cheese, black pepper and crunchyychickpea crouotns over the top. Serve and enjoy!