Quick Chickpea Caesar Salad (no mayo)
Eat strategically to support menopause symptoms with this quick Chickpea Caesar Salad with a mayo-free dressing and crispy croutons
Servings 2
Calories 517kcal
Ingredients
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 cup canned 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
- Add all the dressing ingredients to a blender and whiz on high until everything is combined and creamy. Set aside or refrigerate
- 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.
Nutrition
Calories: 517kcal | Carbohydrates: 34g | Protein: 23g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 938mg | Potassium: 1021mg | Fiber: 12g | Sugar: 11g | Vitamin A: 1569IU | Vitamin C: 21mg | Calcium: 380mg | Iron: 4mg
