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caesar salad topped with roasted chickpeas on a linen napkin
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5 from 5 votes

Caesar Salad Recipe

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

Ingredients

  • 3 hearts of romaine
  • 2 fennel bulbs
  • 1/3 cup yogurt
  • 2 tablespoons mayonnaise
  • 2 teaspoons anchovy paste
  • 1 clove crushed garlic
  • 1 teaspoon dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons parmesan cheese
  • 1/4 pepper + salt
  • 1 can garbanzo beans
  • 1 tablespoons olive oil
  • salt and pepper to taste

Instructions

  • Chop and wash your romaine lettuce before running it through your salad spinner. Be sure the lettuce is nice and dry and then pop it into a nice big bowl.
  • Trim tops off the fennel, slice in half lengthwise and cut out the core. Then slice each half in half again and cut into quarter moons and add the romaine.
  • In a small bowl or spouted cup, combine yogurt, mayonnaise, anchovy paste, garlic, dijon, Worcestershire, lemon juice, extra virgin olive oil, parmesan cheese, salt and pepper.
  • Stir until you have a thick, creamy salad dressing.
  • Pre-heat over to 400F.
  • Drain and rinse chickpeas. Lay them on a lint-free dishtowel and roll them around to dry them off.
  • 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.
  • Pop in the oven and bake for 30 minutes, giving the pan a shake half way through.
  • Drizzle the dressing over the salad and gently toss to coat all the veggies with the dressing. You may not need all of the dressing. I suggest starting with half and then adding more as needed/wanted.

Video

Notes

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

Nutrition

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