Roasted chickpeas, romaine, and creamy Caesar dressing come together for a vibrant vegetarian main salad.
# What You'll Need:
→ Roasted Chickpeas
01 - 1 can (15 ounces) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon black pepper
06 - 1/4 teaspoon salt
→ Salad
07 - 2 large heads romaine lettuce, chopped
08 - 1 cup cherry tomatoes, halved
09 - 1/3 cup shaved Parmesan cheese or vegetarian alternative
10 - 1 cup croutons
→ Caesar Dressing
11 - 1/3 cup Greek yogurt
12 - 2 tablespoons mayonnaise
13 - 1/4 cup grated Parmesan cheese
14 - 2 tablespoons lemon juice
15 - 1 tablespoon Dijon mustard
16 - 1 garlic clove, minced
17 - 1 teaspoon Worcestershire sauce, vegetarian if desired
18 - 1/4 teaspoon salt
19 - 1/4 teaspoon black pepper
# Directions:
01 - Preheat oven to 400°F (200°C). Pat chickpeas dry with a paper towel. Toss chickpeas with olive oil, smoked paprika, garlic powder, black pepper, and salt until evenly coated. Arrange chickpeas in a single layer on a baking sheet.
02 - Bake chickpeas for 20 to 25 minutes, shaking the pan halfway, until golden and crisp. Allow roasted chickpeas to cool.
03 - In a small mixing bowl, whisk together Greek yogurt, mayonnaise, grated Parmesan cheese, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, salt, and black pepper until smooth. Adjust seasoning to taste.
04 - In a large salad bowl, combine chopped romaine lettuce, halved cherry tomatoes, and croutons.
05 - Drizzle Caesar dressing over the salad ingredients and toss thoroughly to ensure even coating.
06 - Top salad with roasted chickpeas and shaved Parmesan. Serve immediately for optimal texture.
