Caesar Salad with Roasted Chickpeas (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 can (15 oz) chickpeas, drained and rinsed
02 -
4 cups romaine lettuce, chopped
03 -
1 cup cherry tomatoes, halved
04 -
½ cup Parmesan cheese, shaved
→ Dressing & Seasoning
05 -
2 tablespoons olive oil
06 -
1 teaspoon garlic powder
07 -
1 teaspoon smoked paprika
08 -
Salt and pepper to taste
09 -
¼ cup Caesar dressing (store-bought or homemade)
→ Garnish
10 -
Fresh parsley, chopped
# Instructions:
01 -
Preheat your oven to 200°C (400°F).
02 -
Pat the chickpeas dry with a paper towel to remove excess moisture, then place them in a bowl.
03 -
Drizzle the olive oil over the chickpeas and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until evenly coated.
04 -
Spread the seasoned chickpeas on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, shaking the pan halfway through, until crispy and golden brown.
05 -
While the chickpeas are roasting, combine the chopped romaine lettuce and cherry tomatoes in a large bowl.
06 -
Add the roasted chickpeas to the salad bowl. Drizzle with Caesar dressing and toss gently to combine all the ingredients.
07 -
Top the salad with shaved Parmesan cheese and chopped parsley. Serve immediately for the best texture.
# Notes:
01 -
For extra crunch, ensure chickpeas are completely dry before roasting.
02 -
The salad is best served immediately after assembly to maintain the crispness of the roasted chickpeas.