Recipe Series: Crispy Chickpea Caesar Salad

Crunchy, light and satisfying caesar

INTRO

Crispy chickpeas are the perfect addition to a crunchy, bright and flavorful caesar. The key to achieving the crispiness of the chickpea is seasoning with nutritional yeast. I use the Trader Joe’s Vegan Caesar as the dressing for this salad. Although plant-based, it is just as creamy and even more flavorful than a regular caesar dressing. The component of dairy does not need to be lost while using this dressing by adding freshly shaved parmesan to the salad.

INGREDIENTS

Crispy chickpeas:

1 can organic garbanzo beans

1/4 cup nutritional yeast

drizzle of avocado oil

dried herbs, salt, pepper and garlic powder to taste

Salad:

1 head of romaine

drizzle of caesar dressing of choice (I use Trader Joe’s Vegan Caesar dressing featured on my current favorites page)

1/8 cup shredded high quality parmesan cheese

INSTRUCTIONS

For the chickpeas…

Preheat oven to 400 degrees.

Rinse chickpeas and pat dry. Combine chickpeas with nutritional yeast, dried herbs, salt, pepper and garlic powder. Drizzle avocado oil on a baking sheet pan to prevent sticking. Place chickpeas on the pan and into the oven at 400 degrees for 15 to 20 minutes or until crispy.

For the salad…

Rinse romaine and pat dry. Cut to desired thickness. Place in a salad bowl and toss with a drizzle of caesar dressing. Finish off with shaved parmesan. Add crispy chickpeas.

HEALTH BENEFITS

Garbanzo beans are a source of fiber, protein, iron, folate and phosphorus. The fiber in garbanzo beans contain digestive promoting properties. The soluble fiber in garbanzo beans breaks down into butyrate, a bacteria that positively impacts the gut microbiome.

Nutritional yeast is key to the crispiness of the chickpeas and also is a good source of protein, vitamins, minerals and antioxidants.

Romaine is composed of over 90% water, being a source for hydration. Romaine is also a source of antioxidants through vitamins A and C.

High quality parmesan is a great source of calcium and provides additional protein to this recipe.

Avocado oil has a higher smoke point than olive oil, therefore it is best to use when cooking in higher temperatures. Avocado oil is additionally a good source of monounsaturated fats.

TWC