Quick Chickpea Caesar Salad (no mayo)

If you are strategically eating to support menopause symptoms and body composition, this quick Chickpea Caesar Salad with a garlic dressing and crispy croutons is a recipe you will want to add to your weekly meal plan.

This delicious recipe is a twist on my Healthy Chicken Caesar Salad recipe, swapping out chicken and sourdough croutons for chickpeas which offer both protein and that crouton crunch.

Highlights of this recipe

• High fibre, protein and healthy fats
• Vegetarian
• Quick and easy
• Fresh, flavourful and zesty
• Immune-boosting
• Heart-healthy
• No preservatives or additives

Ingredients you will need

For the Caesar dressing

• Greek yogurt makes the dressing creamy, takes the place of mayonnaise, and provides protein
• Fresh lemon juice
• Dijon mustard
• Worcestershire sauce for that umami taste
• Capers or brine. If you don’t have capers, apple cider vinegar will work
• Fresh garlic
• Olive or avocado oil
• Sea salt and pepper

For the salad

• Canned chickpeas, drained and rinsed
• Italian seasoning
• Garlic powder
• Lettuce
• Avocado
• Red onion (optional)
• Parmesan cheese
• Olive oil

How to make a Chickpea Caesar Salad

Add all the dressing ingredients to a blender and whiz on high until everything is combined and creamy. Set aside or refrigerate. You will have leftover dressing so keep it cool and use it as a veggie dip, on a Chicken Caesar, or another Chickpea Caesar on another day

Heat a non-stick, non-toxic frying pan on low heat with a couple tablespoons of olive oil. Add in a can of drained and rinsed chickpeas and toss together with garlic powder and Italian seasoning. Stir occasionally and fry until the chickpeas get a little crispy (5 minutes)

While the chickpeas are frying, prep the salad. Put greens in a mixing bowl and toss with a bit of the Caesar dressing until coated. Transfer to a salad bowl or plate and top with slices of red onion, avocado, parmesan cheese, and add the chickpeas when they are crispy enough to your liking. Serve with a lemon wedge.

Print Recipe

High fibre

Quick Chickpea Caesar Salad (no mayo)

Author: Jen Casey Courses: Menopause Salads Recipe Keys: Egg Free Gluten Free Grain Free High Protein Nut Free Quick Meals Sugar Free V Vegetarian

Prep Time 10 mins Total Time 10 mins

Servings: 2

Description

Eat strategically to support menopause symptoms with this quick Chickpea Caesar Salad with a mayo-free dressing and crispy croutons

Ingredients

Scale

1/2x 1x 2x 3x

For the Caesar dressing

• 1 cup plain Greek yogurt
• 2 Tbsp lemon juice
• 1 Tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp capers or brine or apple cider vinegar
• 2 garlic cloves
• 1 Tbsp olive oil
• ¹⁄₄ tsp sea salt
• ¹⁄₄ tsp black pepper

For the salad

• 2 Tbsp olive oil
• 1 can chickpeas (drained and rinsed)
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 head lettuce (chopped)
• ¹⁄₄ cup red onion (optional)
• ¹⁄₄ cup parmesan cheese (freshly grated or pearls)
• ¹⁄₂ avocado (sliced)
• lemon wedges (for serving)

Instructions

1. Add all the dressing ingredients to a blender and whiz on high until everything is combined and creamy. Set aside or refrigerate
2. Heat a non-stick, non-toxic frying pan on low heat with a couple tablespoons of olive oil. Add in a can of drained and rinsed chickpeas and toss together with garlic powder and Italian seasoning. Stir occasionally and fry until the chickpeas get a little crispy (5 minutes)
3. While the chickpeas are frying, prep the salad. Put greens in a mixing bowl and toss with a bit of the Caesar dressing until coated. Transfer to a salad bowl or plate and top with slices of red onion, avocado, parmesan cheese, and add the chickpeas when they are crispy enough to your liking. Serve with a lemon wedge.

Keywords: Caesar salad, no mayo, Caesar dressing