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caesar salad topped with roasted chickpeas on a linen napkin
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4.77 from 13 votes

Healthy Caesar Salad with Roasted Chickpea Croutons

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: DIET, LUNCH, salad + dressing
Cuisine: American, gluten free, low carb + keto
Servings: 4 servings
Calories: 230kcal
Author: Dani Spies

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!

Video

Notes

Store extra dressing in an airtight container.  It will last up to one week in your fridge!

Nutrition

Serving: 0.25recipe | Calories: 230kcal | Carbohydrates: 14g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 322mg | Potassium: 754mg | Fiber: 5g | Sugar: 2g | Vitamin A: 7590IU | Vitamin C: 20.5mg | Calcium: 161mg | Iron: 1.9mg