Caesar Salad with Roasted Chickpeas

17 30 631
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Caesar Salad with Roasted Chickpeas
Health Rating


2 can (15oz) Chickpeas, canned, drained (drained and rinsed)
2 tbsp Olive oil
2 tbsp Cumin
1 1/2 tbsp Garlic powder
2 tbsp Paprika
2 tsp minced Ginger root
2 tsp Ginger, dried
2 tsp Cardamom, ground
4 cup Kale (chopped)
4 cup Lettuce, romaine (chopped)
2 tsp Dijon mustard (for dressing)
2 tbsp Red wine vinegar (for dressing)
1 tsp Worcestershire sauce (for dressing)
2 tbsp Garlic (minced, for dressing)
1/4 cup Olive oil (for dressing)
3 tbsp Coconut cream (for dressing, or coconut milk, yogurt, mayonnaise or sour cream)
2 tbsp Water (for dressing, optional, depending on desired thickness)


1. Preheat oven to 375°F.

2. Drain and rinse chickpeas and place in a large bowl.

3. Add spices to a small bowl and mix well.

4. Add olive oil to chickpeas and toss to coat. Sprinkle with seasoning and mix well.


5. Place on a baking sheet and roast for 20 minutes stirring once.

6. Meanwhile, chop kale and romaine to make Caesar salad.

7. Make dressing by adding:

  • mustard
  • red wine vinegar
  • Worcestershire
  • minced garlic
  • 1/4 cup olive oil
  • coconut cream
  • water and
  • salt and pepper to taste to a blender and blend until incorporated.
  • Add water if too thick.

8. Add dressing to chopped salad and mix well. Top with chickpeas and additional toppings.


Nutrition Facts

Per Portion

Calories 631
Calories from fat 285
Calories from saturated fat 31
Total Fat 32 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.9 g
Monounsaturated Fat 16.5 g
Cholesterol 0
Sodium 535 mg
Potassium 959 mg
Total Carbohydrate 65 g
Dietary Fiber 18.8 g
Sugars 9.9 g
Protein 21.0 g

Dietary servings

Per Portion

Meat Alternative 1.2
Vegetables 3.6

Energy sources



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