Description
This healthy Caesar salad will have you rethinking your lunch game. It's loaded with plant protein and is super tasty. The caesar dressing is made with yogurt (egg-free!) and the crispy chickpeas replace traditional croutons for a high protein swap.
Ingredients
Scale
Yogurt Caesar Dressing:
- 2 tbsp EVOO
- 1/3 cup plain greek yogurt
- half of a lemon, juiced (about 2 tbsp)
- 1 tbsp dijon mustard
- 2 cloves garlic
- 3/4 tbsp anchovy paste
- 1/3 cup parmesan cheese, grated
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2-3 tbsp of water to thin, as desired
Crispy Chickpea Croutons:
- 1 can chickpeas, drained, rinsed and patted dry
- 2 tbsp EVOO
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp caraway seeds (if you have them)
- 1/8 salt
- 1/4 cracked pepper
Salad
- 2-3 bunches of romaine lettuce, chopped
- 1 cup of quinoa, cooked
- 1 avocado, diced
- 1/4 cup parmesan, shaved from wedge (optional)
- 1/2 pint cherry tomatoes, halved
- Garnish with freshly cracked black pepper and additional caraway seeds
Instructions
- Yogurt Caesar dressing: Blend all ingredients in a small blender or use an immersion blender until smooth. Add additional water to thin it out as desired.
- Crispy Chickpea Croutons: Heat oven to 400F. Place chickpeas on a sheet pan and season with all ingredients. Bake for 15 minutes at 400F, stir then bake for an additional 15 minutes until crispy. Let them cool for at least 5 minutes before placing onto the salad
- Assemble the healthy Caesar salad: Divide all ingredients into 4 separate containers for individual salads or place everything in a large bowl for family style. Top with crispy chickpea croutons and drizzle with yogurt caesar dressing prior to serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salads, Dinner, Lunch
- Method: Assemble
- Cuisine: Italian