The Altered Chef Some links in this article are "affiliate links", a link with a special tracking code. This means if you click on an affiliate link and purchase the item, we will receive an affiliate commission. The price of the item is the same whether or not it is an affiliate link. Regardless, we only recommend products or services we believe will add value to our readers. By using the affiliate links, you are helping to support the Simply Altered Eats website, and we genuinely appreciate your support!
Looking for a healthy, light, yet refreshing meal? Look no further! This Caesar salad is light, filling and delicious! The best part, this Caesar dressing includes no anchovies! I love an excellent Caesar salad, but could not find a good bottled dressing in the grocery store. So I tried to make my own. After a couple of trials, this was my family’s favorite!
Need a healthy side dish with this salad? Highly recommend pairing this salad with our roasted garlic parmesan sweet potatoes. (See the recipe on our webpage for a quick and easy side dish!) Perfect healthy vegetable protein packed (with no meat) meal!
-Simply Enjoy
Recipe Card
Chickpea Avocado Caesar Salad
Description
Chickpea Avocado Caesar Salad (w/roasted chickpeas, avocado, kale, and parmesan cheese)
Chickpea Avocado Caesar Salad
Roasted Chickpeas
Caesar Salad Dressing
Caesar Salad
Instructions
-
Preheat the oven to 375 degrees
-
Rinse and dry your chickpeas.
-
In a medium sized bowl, toss your chickpeas with your olive oil, garlic powder, lemon juice, parmesan cheese, and garlic salt.
-
Grab a medium sized baking sheet and put parchment paper on top. Put the chickpeas on the parchment paper, evenly.
-
Place in the oven for 45-50 minutes
-
While the chickpeas are cooking, prepare your dressing.
-
In a medium sized bowl, add your Greek yogurt, lemon juice, tahini and olive oil. Whisk together.
-
Next add the black pepper, salt, garlic powder, and parmesan cheese to the yogurt mixture. Whisk until creamy. Add water if you need to thin it out.
-
Refrigerate for a minimum of 30 minutes or until ready to use. (you can make the dressing earlier if you prefer!)
-
Next, prepare your salad. Take your kale and drizzle a little olive oil over it, massage it in. Next add your romaine lettuce.
-
Dice your avocado. Add to salad mixture. Put the salad to the side.
-
Once you removed the chickpeas from the oven, cool for 5 minutes. Once cooled, add half of the chickpeas, chopped avocado, and dressing to the salad. I recommend you add the dressing slowly at a time, it will cover the lettuce fast.
-
Take a knife and fork, and chop your salad. This will help mix your salad well.
-
When you are ready to plate, sprinkle with extra chickpeas, freshly grated parmesan cheese, and your crushed croutons (optional) and drizzle extra dressing if need be.
-
Simply enjoy!
-
*Recipe Recommendation- pair this salad with the roasted garlic parmesan sweet potatoes. See the recipe on our webpage!
chickpea, avocado, Caesar salad, kale, Caesar dressing, roasted chickpeas