This Crispy Chickpea Caesar Salad transforms the classic Caesar into a plant-based delight that’s both satisfying and nutritious.
Packed with protein-rich chickpeas, fiber from fresh romaine, and heart-healthy fats from olive oil, it delivers a wholesome, guilt-free meal.
Quick, easy, and perfect for everyday lunches or weeknight dinners, this salad combines crispy textures, savory vegan Parmesan, and creamy dressing for maximum flavor.
Crispy Chickpea Caesar Salad
Equipment
- 1 large baking sheet
- 1 large mixing bowl
- Salad spinner (optional)
- Chef’s Knife
- Cutting board
Ingredients
- 1 can 15 oz chickpeas, drained
- 2 tsp olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 head romaine lettuce
- ½ cup 4 fl oz vegan Caesar dressing
- 2 cups croutons
- ½ cup shaved vegan Parmesan cheese
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C) to ensure it reaches the optimal temperature for roasting chickpeas. Line a large baking sheet with parchment paper or lightly grease it with a bit of olive oil. This prevents chickpeas from sticking and helps them crisp evenly while roasting.
- Rinse and Drain Chickpeas: Open a 15-ounce can of chickpeas and pour them into a colander. Rinse thoroughly under cold running water to remove excess sodium and canned flavors. Shake off as much water as possible and pat dry with a clean kitchen towel or paper towels. Removing moisture is crucial for achieving a crunchy texture.
- Season the Chickpeas: Transfer the dried chickpeas onto your prepared baking sheet. Drizzle 2 teaspoons of olive oil evenly over the chickpeas. Sprinkle with a pinch of salt and black pepper. Use your hands or a spatula to toss them gently, ensuring each chickpea is coated with oil and seasoning. This step enhances flavor and promotes even browning.
- Roast the Chickpeas: Place the baking sheet in the preheated oven. Roast the chickpeas for about 15 minutes, stirring once or twice halfway through to ensure all sides crisp evenly. You’re looking for a golden-brown, crunchy exterior. Keep a close eye toward the end, as chickpeas can burn quickly. Once roasted, remove the baking sheet from the oven and allow the chickpeas to cool slightly—they will continue to crisp as they cool.
- Wash and Prep Romaine Lettuce: While the chickpeas are roasting, prepare your romaine. Remove the outer leaves if they are wilted or damaged. Separate the remaining leaves and wash them thoroughly under cold water. Use a salad spinner to remove excess water, or lay the leaves flat on a clean kitchen towel and pat dry. Drying the lettuce ensures the dressing adheres well and prevents sogginess.
- Slice Romaine Leaves: Stack the washed romaine leaves and use a sharp knife to slice them into 1-inch thick strips. Trim away any thick white stems at the base if desired, as they can be tough to chew. The uniform strips provide a pleasing texture and make the salad easier to toss and serve.
- Toss Lettuce with Dressing: Place the sliced romaine into a large mixing bowl. Pour ½ cup (4 fl oz) of vegan Caesar dressing over the lettuce. Using clean hands or salad tongs, toss gently but thoroughly to coat each leaf evenly. Take care not to overdress, which can make the salad soggy; aim for a light, creamy coating.
- Assemble the Salad on a Plate: Transfer the dressed romaine to a serving platter or individual plates. Arrange the roasted chickpeas evenly over the top, ensuring each portion gets a satisfying crunch. Sprinkle 2 cups of croutons around the salad for added texture, followed by ½ cup of shaved vegan Parmesan cheese for savory richness.
- Serve Immediately: For the best flavor and texture, serve the salad immediately while the chickpeas are still slightly warm and crunchy. This ensures a delightful contrast between crisp chickpeas, crunchy croutons, and fresh lettuce, making every bite satisfying.
Notes
- Best enjoyed fresh to keep chickpeas crunchy and lettuce crisp.
- Roast chickpeas a day ahead and store in an airtight container at room temperature.
- Wash and dry romaine in advance, but toss with dressing just before serving.
- Use high-quality vegan Caesar dressing for creamy, flavorful results.
- Don’t skip shaved vegan Parmesan—it enhances depth and authentic flavor.
- For meal prep, keep salad components separate until ready to serve.
- Adjust seasoning on chickpeas after roasting if desired for extra flavor.
Chef’s Secrets: Tricks For Best Results
Achieving perfectly crispy chickpeas is all about removing excess moisture and roasting at the right temperature.
Pat the chickpeas dry thoroughly and spread them in a single layer on the baking sheet to allow even browning.
Stir once or twice during roasting for consistent crispness.
When choosing romaine, select firm, vibrant green leaves with minimal browning.
To elevate the salad, a small squeeze of lemon over the finished dish brightens flavors and balances the richness of the vegan dressing.
Serving Suggestions: How To Enjoy Salad
This versatile salad works as a standalone lunch, a light dinner, or a side for larger meals.
Pair it with grilled vegetables, baked tofu, or roasted sweet potatoes for a balanced, protein-rich plate.
For a more indulgent twist, add avocado slices or roasted nuts for extra texture and healthy fats.
Serve immediately after tossing to maintain the crispness of the lettuce and chickpeas.
This salad also travels well for meal prep; keep components separate until ready to eat.
Storage Tips: Keep Ingredients Fresh Longer
Store leftover roasted chickpeas in an airtight container at room temperature for up to 3 days to maintain their crunch.
Avoid refrigerating them with the dressed lettuce, as moisture will make them soggy.
Keep romaine leaves in a sealed container or produce bag in the fridge for 1–2 days if prepping ahead.
Any leftover salad should be stored without dressing, which can be added just before serving to preserve freshness and texture.
Frequently Asked Questions
1. Can I make this salad gluten-free?
Yes! Simply swap regular croutons for gluten-free versions, and double-check that your vegan Parmesan and dressing are certified gluten-free. The rest of the ingredients are naturally gluten-free.
2. How can I make the chickpeas extra crunchy?
For maximum crunch, ensure chickpeas are completely dry before roasting and roast them in a single layer without overcrowding.
Stir them halfway through and consider increasing oven temperature by 10–15°F for the last few minutes.
3. Can this salad be made ahead of time?
You can prep components in advance—roast chickpeas and wash lettuce—but toss with dressing only when ready to serve. Pre-dressed salad loses crispness within hours, so avoid mixing too early.
4. Can I use another type of lettuce?
Yes, romaine is ideal for its crunch, but other firm lettuces like green leaf, butter lettuce, or kale can be used. Just adjust slicing and toss gently, especially with tender leaves like butter lettuce.
5. What’s the best way to reheat chickpeas?
If roasted chickpeas lose crunch after storage, reheat in a preheated 350°F (175°C) oven for 5–7 minutes. Allow to cool slightly before adding to salad to preserve texture.
