Description
A delicious and healthy twist on the classic Caesar salad featuring crispy chickpeas, perfect for autumn.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups romaine lettuce, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- 1/4 cup Caesar dressing
- 1/4 cup croutons (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread the chickpeas on a baking sheet and roast for 25-30 minutes until crispy.
- In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, and roasted chickpeas.
- Add the Parmesan cheese and Caesar dressing, tossing to combine.
- Top with croutons if desired and serve immediately.
Notes
- For a vegan option, substitute Parmesan cheese with nutritional yeast.
- Feel free to add other autumn vegetables like roasted squash or beets.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg