Crispy Chickpea Caesar Salad with Garlic Croutons

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 2 (15-oz) cans canned chickpeas, drained and rinsed
• 4 tbsp extra-virgin olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1.25 tsp kosher salt
• 3 cups day-old sourdough, cubed
• 2 garlic cloves, minced
• 2 large heads romaine hearts, chopped
• 3/4 cup freshly grated Parmesan
• 1/3 cup mayonnaise
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp anchovy paste
• 1/2 tsp black pepper

Instructions

1. 1Preheat oven to 425°F. Pat chickpeas very dry with paper towels—this is key for crispiness. Toss with olive oil, garlic powder, smoked paprika, and salt on a sheet pan.
2. 2Roast chickpeas 20–25 minutes, shaking the pan halfway, until deep golden and crunchy. They will crisp further as they cool.
3. 3On a second sheet pan toss sourdough cubes with remaining olive oil, minced garlic, and salt. Bake alongside chickpeas for the last 10–12 minutes until golden and crisp at the edges.
4. 4While everything roasts, make the dressing: in a large salad bowl whisk mayonnaise, lemon juice, Dijon, Worcestershire, anchovy paste, remaining salt, and black pepper until smooth and emulsified.
5. 5Add chopped romaine to the bowl with the dressing. Toss thoroughly so every leaf is lightly coated—use tongs and lift from the bottom.
6. 6Add half the grated Parmesan and most of the warm garlic croutons; toss again gently.
7. 7Divide salad among 4 plates or meal-prep containers. Top each portion with a generous handful of crispy chickpeas and the remaining Parmesan.
8. 8Serve immediately while croutons and chickpeas still have crunch. For meal prep, keep chickpeas and croutons in separate containers and add just before eating.