This crunchy, protein-packed twist on the classic Caesar—perfect for Meatless Monday or when you want something hearty without the heavy.

Why You’ll Love This Recipe

• Crispy roasted chickpeas add major crunch
• Packed with plant-based protein
• No anchovies, no eggs—just easy Caesar flavor

Equipment You’ll Need

• Sheet pan
• Salad bowl
• Whisk or small blender (for dressing if homemade)

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 4 cups chopped romaine lettuce
• 1/4 cup grated Parmesan cheese
• Caesar dressing (store-bought or homemade)

Instructions

1. Preheat oven to 400°F. Toss chickpeas with olive oil and garlic powder. Spread on a sheet pan and roast 20–25 minutes until golden and crispy.
2. In a large bowl, toss romaine with Parmesan and Caesar dressing.
3. Top with roasted chickpeas and serve immediately.

Serving Suggestions

• Add grilled chicken or shrimp if you want extra protein
• Serve with garlic bread for a comforting combo

Make-Ahead and Storage Tips

• Roast chickpeas up to 2 days ahead, but store them separately to keep their crunch
• Salad is best enjoyed fresh once dressed

Yield: 4 servings

Crispy Chickpea Autumn Caesar Salad

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

4

servings

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Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 tbsp olive oil

• 1/2 tsp garlic powder

• 4 cups chopped romaine lettuce

• 1/4 cup grated Parmesan cheese

• Caesar dressing (store-bought or homemade)

Directions

• Preheat oven to 400°F. Toss chickpeas with olive oil and garlic powder. Spread on a sheet pan and roast 20–25 minutes until golden and crispy.
• In a large bowl, toss romaine with Parmesan and Caesar dressing.
• Top with roasted chickpeas and serve immediately.

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