Quick Chickpea Caesar Salad with Healthy Dressing (no mayo)

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

1. Add all the dressing ingredients to a blender and whiz on high until everything is combined and creamy. Set aside or refrigerate
2. 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)
3. 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)

Author: Jen Casey | Nutritionist at Mama Bare Wellness

Prep time: 10 minutesCook time: 10 minutesTotal time: 20 minutesServings:2 servings

Ingredients

For the 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)

Instructions

1. Add all the dressing ingredients to a blender and whiz on high until everything is combined and creamy. Set aside or refrigerate
2. 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)
3. 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.

Keywords:30 minute meals, Healthy salads, low carb recipes, no cooking, Summer salads

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