Time: 25 min.
Complexity: easily
Servings: 4 - 6

You've probably tried a Caesar salad with chicken or shrimp, but what about chickpeas? This vegetarian version is a hit with everyone! Roasted chickpeas replace not only animal protein but also croutons. It's crispy and flavorful—it's hard to stop eating. The classic Caesar dressing has also been slightly tweaked. Ree Drummond simply added a touch of basil pesto to the store-bought dressing for a fresh, flavorful twist. Sprinkle roasted chickpeas over dressed romaine lettuce, add shaved Parmesan and fresh parsley, and enjoy.

Ingredients:

Chickpea salad

• 1/3 cup olive oil
• 1 can (425 g) canned chickpeas, rinsed
• 1 tsp chili powder
• 0.5 tsp garlic powder
• 0.5 tsp coarse salt
• 0.5 tsp freshly ground black pepper
• 1 package (900 g) shredded romaine lettuce (6-7 cups)
• Shaved Parmesan
• Fresh parsley leaves

Refueling

• 1 cup store-bought Caesar dressing
• 3 tablespoons store-bought pesto sauce
• 0.5 tsp chili powder (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

romaine lettuce, chickpeas, pesto sauce, chili seasoning, garlic powder

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Preparation:

Step 1
• Heat olive oil in a skillet over medium heat. Add the chickpeas, sprinkle with chili powder, garlic powder, salt, and black pepper, and cook, shaking the pan occasionally, until crisp, about 12 minutes. Transfer the chickpeas to a plate lined with paper towels to drain any excess oil.
Step 2
• Refueling:
  
  Place the Caesar dressing in a bowl. Add pesto, black pepper to taste, and chili powder, if using.
Step 3
• Place the shredded leaves in a large salad bowl. Add the dressing and toss to coat. Top the salad with crispy, still-warm chickpeas. Garnish with shaved Parmesan and parsley leaves. Enjoy!

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