When it’s too hot (or you’re not in the mood) to cook, hail the Chickpea Caesar! This healthy version is made with a creamy, garlicky dressing that is mayo-free. This quick Chickpea Caesear Salad with Healthy Dressing is the perfect summer salad with a low carb, plant-based twist.
Highlights of this recipe
- High fibre, protein and healthy fats
- Vegetarian
- Quick and easy
- Fresh, flavourful and zesty
- Immune-boosting
- Heart-healthy
- No preservatives or additives
How to make a Chickpea Caesar Salad
Prep Time 10 mins Total Time 10 mins
Servings:2
Ingredients
For the Caesar dressing
- 1 cup plain Greek yogurt
- 2 Tbsp lemon juice
- 1 Tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp capers or brine or apple cider vinegar
- 2 garlic cloves
- 1 Tbsp olive oil
- 1⁄4 tsp sea salt
- 1⁄4 tsp black pepper
For the salad
- 2 Tbsp olive oil
- 1 can chickpeas (drained and rinsed)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 head lettuce (chopped)
- 1⁄4 cup red onion (optional)
- 1⁄4 cup parmesan cheese (freshly grated or pearls)
- 1⁄2 avocado (sliced)
- lemon wedges (for serving)
Method
- Add all the dressing ingredients to a blender and whiz on high until everything is combined and creamy. Set aside or refrigerate
- Heat a non-stick, non-toxic frying pan on low heat with a couple tablespoons of olive oil. Add in a can of drained and rinsed chickpeas and toss together with garlic powder and Italian seasoning. Stir occasionally and fry until the chickpeas get a little crispy (5 minutes)
- While the chickpeas are frying, prep the salad. Put greens in a mixing bowl and toss with a bit of the Caesar dressing until coated. Transfer to a salad bowl or plate and top with slices of red onion, avocado, parmesan cheese, and add the chickpeas when they are crispy enough to your liking. Serve with a lemon wedge.
Quick Chickpea Caesar Salad with Healthy Dressing (no mayo)
Ingredients
For the dressing
For the salad
Instructions
- Add all the dressing ingredients to a blender and whiz on high until everything is combined and creamy. Set aside or refrigerate
- Heat a non-stick, non-toxic frying pan on low heat with a couple tablespoons of olive oil. Add in a can of drained and rinsed chickpeas and toss together with garlic powder and Italian seasoning. Stir occasionally and fry until the chickpeas get a little crispy (5 minutes)
- While the chickpeas are frying, prep the salad. Put greens in a mixing bowl and toss with a bit of the Caesar dressing until coated. Transfer to a salad bowl or plate and top with slices of red onion, avocado, parmesan cheese, and add the chickpeas when they are crispy enough to your liking. Serve with a lemon wedge.
30 minute meals, Healthy salads, low carb recipes, no cooking, Summer salads
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