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Crispy Chickpea Caesar Salad
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Crispy Chickpea Caesar Salad

40 minServes 2Nutri-Score B€€
from @foodie_lilly9 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • chickpeas (tinned, drained and patted dry)Pantry400 g
  • olive oil (for coating the chickpeas)Pantry30 ml
  • paprika (ground)Spices3 g
  • garlic granulesSpices3 g
  • saltSpices2 g
  • black pepper (ground)Spices1 g
  • Greek yogurtDairy45 g
  • capers (finely chopped)Pantry15 g
  • lemon juice (freshly squeezed)Produce15 ml
  • garlic (finely chopped)Produce3 pieces
  • Dijon mustardPantry5 g
  • gem lettuce (one chopped, one leaves separated)Produce2 pieces
  • black olivesPantry50 g
  • spring onion (chopped)Produce2 pieces
  • avocado (sliced)Produce1 piece
  • Parmesan (shaved)Dairy30 g

per serving

Nutrition

392kcal

Carbs
31 g
Proteins
13 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Mixing bowl

step by step

Method

  1. Roast the chickpeas

    • Drain and pat the chickpeas dry, then spread them on a lined baking tray.
    • Coat with olive oil, paprika, garlic granules, salt and pepper and mix well.
    • Bake at 200 °C for 30 min, checking every 10 min.
    Step 1

  2. Make the caesar dressing

    • Mix the Greek yogurt, chopped capers, lemon juice, chopped garlic and Dijon mustard in a bowl.
    • Season with salt and pepper.
    Step 2

  3. Assemble the salad

    • Toss the chopped lettuce and separated leaves with the dressing in a bowl until fully coated.
    • Top with the crispy chickpeas, black olives, spring onion, avocado and Parmesan shavings.
    Step 3
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