Crisp Caesar Salad

Ingredients

• 1 head romaine lettuce, chopped
• 1/2 cup canned chickpeas, drained and dried
• 1/3 cup grated parmesan
• 1 tsp Dijon mustard
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 garlic clove, minced
• Salt and black pepper

Instructions

1. Preheat your oven to 425°F (220°C). Drain and thoroughly dry the canned chickpeas using a clean kitchen towel or paper towels—this ensures they crisp up rather than steam in the oven.

2. Toss the dried chickpeas on a baking sheet with a light drizzle of olive oil (about 1/2 tbsp) and a pinch of salt and black pepper. Spread them in a single layer.

3. Roast the chickpeas for 12-15 minutes, shaking the pan halfway through (around 7 minutes). They're ready when golden and crunchy—they'll crisp up further as they cool. Set aside.

4. While the chickpeas roast, prepare the dressing: In a small bowl, whisk together 1 tsp Dijon mustard, 2 tbsp lemon juice, 1 minced garlic clove, and 2 tbsp olive oil. Season with a pinch of salt and black pepper to taste. The dressing should taste bright and tangy.

5. Chop the romaine lettuce into bite-sized pieces and place in a large bowl. Pour the dressing over and toss gently until all leaves are lightly coated—don't over-dress or the salad will become soggy.

6. Divide the dressed salad between two plates or bowls. Top each with half of the crunchy chickpeas and sprinkle with 1/3 cup grated parmesan. Serve immediately while the chickpeas are still crispy.

Tips

• For extra crunch, make the chickpeas up to a day ahead and store them in an airtight container. Toss with the salad right before serving.
• If you prefer a creamier dressing, add 1-2 tbsp Greek yogurt or tahini to the whisked dressing for a lighter, tangy alternative.
• Swap the parmesan for pecorino romano or nutritional yeast for a vegan version with similar umami flavor.
• Add grilled chicken breast (about 4 oz per serving) to turn this side salad into a hearty main course.