Chickpea Caesar Salad

Calories: 539

Protein: 22g

Carbs: 64g

Fat: 22g

Key Nutrients: Calcium, Iron

Ingredients

• [ ] 1 can chickpeas, drained and rinsed

• [ ] 1 tablespoons olive oil

• [ ] 1 teaspoon garlic powder

• [ ] 1/2 teaspoon smoked paprika

• [ ] Salt and pepper to taste

• [ ] 4 cups romaine lettuce, chopped

• [ ] 1/4 cup grated Parmesan cheese or (nutritional yeast)

• [ ] Optional: croutons or extra toppings like avocado

For the Caesar Dressing

• [ ] 1/4 cup Greek yogurt or mayonnaise

• [ ] 1 tablespoon lemon juice

• [ ] 1 teaspoon Dijon mustard

• [ ] 1 teaspoon Worcestershire sauce (optional)

• [ ] 1 garlic clove, minced

• [ ] 1 tablespoon olive oil

• [ ] Salt and pepper to taste

Instructions

1. Roast the Chickpeas: Preheat the oven to 400°F (200°C). Pat the chickpeas dry with a paper towel. Toss them with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for 20 minutes, shaking the pan halfway through for even crisping.

2. Make the Caesar Dressing: In a small bowl, whisk together the Greek yogurt (or mayonnaise), lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and olive oil. Season with salt and pepper to taste. Set aside.

3. Assemble the Salad: In a large bowl, toss the chopped romaine lettuce with the Caesar dressing until the leaves are evenly coated.

4. Add Chickpeas and Parmesan: Top the salad with the crispy roasted chickpeas and grated Parmesan. Add croutons or other toppings if desired.

5. Serve: Divide the salad between two plates and serve immediately.

Notes

For a vegan version, skip the Parmesan for nutrtional yeast and substitute the Worcestershire sauce with a vegan alternative. You can also add grilled chicken or tofu for extra protein.