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Spring Greens Caesar with Crispy Chickpeas

A plate of Spring Greens Caesar with Crispy Chickpeas, drizzled with creamy dressing and topped with grated cheese.
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A fresh Caesar salad featuring tender spring greens, homemade dressing, and crunchy roasted chickpeas instead of croutons.

Ingredients

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  • 4 cups mixed spring greens (arugula, baby kale, tender spinach)
  • 1 (15-ounce) can chickpeas, rinsed and dried thoroughly
  • 1 tablespoon olive oil (for chickpeas)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt (for chickpeas)
  • 1/4 cup mayonnaise or Greek yogurt (for dressing base)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce (or soy sauce for vegetarian)
  • 1 small clove garlic, minced
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 3 tablespoons olive oil (for dressing)
  • 2 tablespoons water (or as needed for consistency)
  • Freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the dried chickpeas with 1 tablespoon of olive oil, smoked paprika, garlic powder, and 1/4 teaspoon of salt on the prepared baking sheet. Spread them in a single layer.
  3. Roast the chickpeas for 20 to 25 minutes, shaking the pan halfway through, until they are golden brown and crispy. Remove from the oven and let them cool.
  4. Prepare the dressing: In a small bowl, whisk together the mayonnaise or Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic.
  5. Slowly whisk in the 3 tablespoons of olive oil until the dressing emulsifies slightly. Stir in the 1/4 cup of Parmesan cheese. Add water one tablespoon at a time until you reach your desired pouring consistency. Season with black pepper.
  6. In a large bowl, place the mixed spring greens. Pour about half of the dressing over the greens. Gently toss until the leaves are lightly coated. Add more dressing as needed, reserving some if you prefer a lighter coating.
  7. Divide the salad among serving plates. Top each salad evenly with the cooled crispy chickpeas.
  8. Garnish with extra grated Parmesan cheese and a final grind of black pepper before serving.

Notes

  • For extra crispiness, ensure the chickpeas are completely dry before seasoning and roasting.
  • If you prefer a tangier dressing, increase the lemon juice by one teaspoon.
  • You can substitute the chickpeas with toasted pine nuts for a different texture.

Nutrition

Find it online: https://spoonfulsnap.com/spring-greens-caesar-with-crispy-chickpeas/