Chickpea Caesar Salad

Inspired by one of the best Caesar salads I have ever had, at Hopdoddy’s here in Austin, I came up with this quick and simple recipe that works well for a weeknight dinner. This is such a versatile salad and there are so many different variations you can try. Below is one using chickpeas. This recipe uses lettuce as in a traditional Caesar salad but this also works well with a mix of Arugula and Spinach.



For the salad:
Romaine lettuce, roughly chopped – 4 cups
Garlic cloves, crushed – 4
Anchovy paste – 2 tsps
Lemon juice – 1 tbsp
Pepper powder – 1 tsp
Worcestershire sauce – 1 tsp
Dijon mustard – 1/2 tsp
Olive oil – 1/3 cup
Parmesan cheese, finely grated – 1/2 cup, plus for garnish
Salt – to taste

For the roasted chickpeas:
Chickpeas – 1.5 cups
Garlic powder – 2 tsps
Chilli powder – 2 tsps
Coriander powder – 2 tsps
Olive oil – 1 tbsp
Salt – to taste


  • Soak chickpeas overnight and boil them. Use canned chickpeas only if you really need to
  • Preheat the oven to 400F
  • In a bowl, toss the boiled chickpeas, garlic powder, chilli powder, coriander powder, olive oil and salt
  • Spread the chickpeas on a baking sheet and bake for about 25-30 minutes until crispy and golden, turning them around halfway through the baking process
  • In a large salad bowl, add garlic, anchovy paste, lemon juice, Worcestershire sauce, Dijon mustard, salt and pepper and whisk well
  • Slowly pour the olive oil while whisking until the dressing emulsifies
  • Add grated Parmesan cheese and mix well
  • Finally add the chopped lettuce and toss well
  • Garnish with extra Parmesan and server immediately

Tip: Add a fried egg or chicken patty to complete the meal.

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