Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (15 oz / 425 g) can chickpeas, drained, rinsed, and thoroughly dried
- 1 tbsp olive oil (for chickpeas)
- 1/2 tsp kosher salt, 1/2 tsp garlic powder, 1/4 tsp black pepper, 1/4 tsp smoked paprika (optional)
- 2 romaine hearts (about 6 packed cups / 170 g chopped)
- 1 cup (150 g) cherry tomatoes, halved
- 1/3 cup (30–35 g) shaved Parmesan, plus 2 tbsp (10 g) finely grated Parmesan for dressing
- Greek-yogurt Caesar dressing: 1/2 cup (120 g) plain Greek yogurt, 1 tbsp mayonnaise, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp anchovy paste (optional), 1 small garlic clove (grated), 1 tbsp olive oil, 2–4 tbsp water, 1/4 tsp kosher salt, 1/4 tsp black pepper
Do This
- 1. Heat oven to 425°F (220°C). Pat chickpeas very dry.
- 2. Toss chickpeas with 1 tbsp olive oil, salt, garlic powder, pepper, and (optional) paprika.
- 3. Roast 25–30 minutes, shaking the pan every 10 minutes, until crisp.
- 4. Whisk yogurt, mayo, lemon, Dijon, Worcestershire, (optional) anchovy, garlic, olive oil, Parmesan, salt, and pepper; thin with 2–4 tbsp water.
- 5. Chop romaine; halve tomatoes; shave Parmesan.
- 6. Toss romaine and tomatoes with dressing (start with about 2/3 of it).
- 7. Top with hot-or-warm crispy chickpeas, extra Parmesan, and lots of black pepper; serve right away.
Why You’ll Love This Recipe
- Crispy roasted chickpeas deliver that crunchy Caesar vibe without deep-frying.
- Greek yogurt keeps the dressing creamy and satisfying, but lighter than a classic Caesar.
- Protein-boosted and filling enough for lunch or a simple weeknight dinner.
- Fresh cherry tomatoes brighten everything up and balance the rich Parmesan.
Grocery List
- Produce: 2 romaine hearts, 1 cup cherry tomatoes, 1 lemon, 1 small garlic clove
- Dairy: Plain Greek yogurt, Parmesan cheese
- Pantry: 1 can chickpeas, olive oil, mayonnaise, Dijon mustard, Worcestershire sauce, anchovy paste (optional), kosher salt, black pepper, garlic powder, smoked paprika (optional)
Full Ingredients
Roasted Crispy Chickpeas
- 1 (15 oz / 425 g) can chickpeas (garbanzo beans), drained and rinsed
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp freshly ground black pepper
- 1/4 tsp smoked paprika (optional, for a subtle warm/smoky note)
Greek-Yogurt Caesar Dressing (Lighter)
- 1/2 cup (120 g) plain Greek yogurt (2% or whole for best texture)
- 1 tbsp mayonnaise
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp anchovy paste (optional, but highly recommended for classic Caesar depth)
- 1 small garlic clove, finely grated (about 1 tsp grated garlic)
- 2 tbsp (10 g) finely grated Parmesan cheese
- 1 tbsp olive oil
- 2–4 tbsp (30–60 ml) water, to thin to a pourable consistency
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Salad
- 2 romaine hearts, chopped (about 6 packed cups / 170 g)
- 1 cup (150 g) cherry tomatoes, halved
- 1/3 cup (30–35 g) shaved Parmesan cheese
- Freshly ground black pepper, to finish (about 1/4 tsp, or more to taste)
Step-by-Step Instructions
Step 1: Preheat the oven and dry the chickpeas
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper (optional, but it helps with sticking and cleanup).
Drain and rinse the chickpeas, then dry them very thoroughly. Spread them on a clean kitchen towel (or a thick layer of paper towels) and gently pat dry. The drier they are, the crispier they get.
Step 2: Season the chickpeas
Transfer the dried chickpeas to the prepared baking sheet. Drizzle with 1 tbsp olive oil, then sprinkle on 1/2 tsp kosher salt, 1/2 tsp garlic powder, 1/4 tsp black pepper, and 1/4 tsp smoked paprika (if using).
Toss well, then spread the chickpeas into a single, even layer so they roast instead of steaming.
Step 3: Roast until crunchy
Roast for 25–30 minutes, shaking the pan (or stirring) every 10 minutes to help them crisp evenly. They’re ready when they look slightly deepened in color and feel dry and crunchy on the outside.
Leave the chickpeas on the hot baking sheet while you prep the salad; they’ll continue to crisp as they cool for a few minutes.
Step 4: Make the Greek-yogurt Caesar dressing
In a medium bowl, whisk together:
1/2 cup Greek yogurt, 1 tbsp mayonnaise, 2 tbsp lemon juice, 1 tsp Dijon, 1 tsp Worcestershire, 1 tsp anchovy paste (optional), 1 grated garlic clove, 2 tbsp finely grated Parmesan, 1 tbsp olive oil, 1/4 tsp kosher salt, and 1/4 tsp black pepper.
Thin the dressing with 2–4 tbsp water until it’s creamy and pourable. Taste and adjust: more lemon for brightness, a pinch more salt if needed, or more pepper for bite.
Step 5: Prep the romaine, tomatoes, and Parmesan
Chop the romaine hearts into bite-size pieces (crisp, not shredded). Halve the cherry tomatoes. Shave the Parmesan using a vegetable peeler for big, delicate ribbons.
If you like an extra-chilled salad, rinse and spin-dry the romaine earlier and refrigerate it while the chickpeas roast.
Step 6: Toss the salad with dressing
In a large salad bowl, combine the chopped romaine and halved cherry tomatoes. Add about 2/3 of the dressing and toss thoroughly, coating the leaves evenly.
Add more dressing a spoonful at a time until it’s as creamy as you like (you may not need all of it depending on how large your romaine hearts are).
Step 7: Finish with crispy chickpeas, Parmesan, and black pepper
Top the dressed salad with the roasted crispy chickpeas and the shaved Parmesan. Finish with a generous grind of black pepper.
Serve immediately for maximum crunch. If you’re serving it family-style, bring extra dressing to the table for drizzling.
Pro Tips
- Dry chickpeas thoroughly: Moisture is the enemy of crunch. Pat them dry until they no longer feel wet to the touch.
- Don’t overcrowd the pan: A single layer helps the chickpeas roast and crisp instead of steam.
- Let them cool on the sheet: Chickpeas crisp more as they cool for a few minutes after roasting.
- Grate the garlic finely: Using a microplane (or very fine grater) prevents harsh garlic chunks and blends smoothly into the dressing.
- Salt carefully: Parmesan and Worcestershire bring saltiness; taste the dressing before adding extra.
Variations
- Add chicken or salmon: Top each serving with 4–6 oz (115–170 g) cooked chicken breast or baked salmon for a bigger dinner salad.
- Make it vegetarian (no anchovy): Skip the anchovy paste and add an extra 1/2 tsp Worcestershire (or a pinch of MSG if you use it) for savoriness.
- Add extra crunch: Toss in 1/4 cup (30 g) toasted sliced almonds or pepitas right before serving.
Storage & Make-Ahead
For the best texture, store the components separately. Keep the dressing in an airtight container in the refrigerator for up to 4 days (stir before using and thin with a splash of water if it thickens). Store washed, chopped romaine wrapped in a towel in a container for up to 2 days. The roasted chickpeas stay crunchiest the day they’re made, but you can keep them at room temperature in a loosely covered container for up to 2 days; if they soften, re-crisp in a 375°F (190°C) oven for 5–7 minutes. Once dressed, the salad is best eaten immediately.
Nutrition (per serving)
Approximate, based on 4 servings: 290 calories, 14 g protein, 16 g fat, 26 g carbs, 7 g fiber, 650 mg sodium.
