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Healthy Caesar salad topped with roasted chickpeas.
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4.75 from 12 votes

Healthy Caesar Salad with Roasted Chickpea Croutons

My go-to Healthy Caesar Salad! Made with roasted chickpea croutons and a creamy Greek yogurt Caesar dressing, this nutrient-dense recipe packs an extra boost of protein and fiber. Add shredded chicken and turn this light lunch into a hearty dinner salad. So easy and so delicious!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: DIET, LUNCH, salad + dressing
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4 servings
Calories: 230kcal
Author: Dani Spies

Ingredients

Roasted Chickpea Croutons

  • 1-15 ounce can garbanzo beans (240 g or 1.5 cups), drained and rinsed
  • 1/2 tablespoons avocado oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Caesar Dressing

  • 1 clove garlic
  • 2 anchovy filets, or 1 teaspoons anchovy paste
  • 2 teaspoons dijon mustard
  • 1/3 cup 2% Greek yogurt
  • 1 tablespoon mayonnaise
  • 1/4 cup lemon juice
  • 1/3 cup parmesan cheese
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt

Caesar Salad Base

  • 2 romaine hearts, thinly sliced (8-10 cups)
  • 1 large (or two small) fennel bulbs, cored and sliced into quarter moons, (2 cups)

Instructions

Roasted Chickpea Croutons

  • Pre-heat oven to 425°F. Spread the chickpeas on a clean dish towel and pat them dry. The drier, the better!
  • Place the dried chickpeas into a medium bowl and season with avocado oil, salt, garlic powder, and pepper. Toss them around to coat the chickpeas with the oil and spices.
  • Transfer the seasoned chickpeas onto a small rimmed baking sheet (I recommend a 1/4 sheet pan).
  • Pop in the oven and bake for 30-35 minutes, or until golden brown and crispy. Set aside to cool.

Creamy Caesar Dressing

  • Add garlic and anchovies to a small food processor and pulse until broken down.
    Add mayo, Greek yogurt and flavorings to blender.
  • Add the dijon mustard, yogurt, mayonnaise, lemon juice, parmesan cheese, salt and pepper. Blend until you have a thick, creamy salad dressing.
    Caesar dressing mixed in a blender.

Caesar Salad

  • Add romaine lettuce and fennel into a big bowl and gently toss to combine.
    Tongs tossing romaine lettuce with fennel.
  • Add 1/3 cup salad dressing and gently toss to coat all of the greens in the dressing. Take a taste! If you'd like more dressing, add it now and toss again.
    Roasted chickpeas served over romaine lettuce in a salad bowl.
  • Sprinkle a little extra parmesan cheese, black pepper and crunchy chickpea croutons over the top. Serve and enjoy!
    Caesar salad topped with dressing, roasted chickpeas and dressing.

Video

Notes

Store extra dressing in an airtight container.  It will last up to one week in your fridge!

Nutrition

Serving: 0.25recipe | Calories: 230kcal | Carbohydrates: 14g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 322mg | Potassium: 754mg | Fiber: 5g | Sugar: 2g | Vitamin A: 7590IU | Vitamin C: 20.5mg | Calcium: 161mg | Iron: 1.9mg