Modern Day Caesar Salad

A fresh healthier take on a classic salad, this modern day Caesar salad features crispy chickpeas, fresh cherry tomatoes, soft-boiled eggs, anchovy breadcrumbs, chives, and a lemon parmesan yogurt dressing.

Watch how to make this

Ingredients

• Chickpeas: To add extra protein to the salad, we're incorporating crispy chickpeas.
• Romaine lettuce: To keep it similar to a Caesar salad, we're using romaine lettuce for the base. You can use any other type of leafy green if you prefer.
• Greek yogurt: Instead of mayonnaise for the salad dressing, this recipe uses yogurt for a healthier substitution.
• Anchovies: Instead of adding anchovies to the salad dressing, we're adding them to the breadcrumbs, adding umami and salt.
• Breadcrumbs: We're swapping out croutons from the original salad for breadcrumbs instead. I used panko for more texture but you can use regular breadcrumbs as well.
• Parmesan: Used in both the salad dressing and in the salad itself to add more umami.
• Cherry tomatoes: Fresh cherry tomatoes add sweetness to the salad and balance the rich parmesan.
• Cucumber: Fresh cucumber adds a crunchy texture and freshness.
• Soft-boiled eggs: For an added layer of creaminess, soft-boiled eggs are added to the salad. However, you can cook the eggs to your preferred desired degree of doneness.

Substitutions and variations

• Protein: You can add grilled chicken, salmon, shrimp, or any other protein you like.
• Toppings: Feel free to add more toppings such as avocado, blanched green beans, or olives.
• Gluten-free: Use gluten-free panko for the breadcrumbs.

Step-by-step instructions

Step 1: Bake chickpeas

Let's start by making crispy chickpeas. Ever since I started adding crispy chickpeas to my salads years ago, I can't stop. They add a lovely crunch and really, are just so addicting! Plus, they're incredibly easy to make.

First, rinse and drain the canned chickpeas. Then, pat them dry with clean towels. It's important that they're properly dried or else they won't crisp up.

Toss the chickpeas with olive oil, garlic powder, onion powder, salt, and pepper. Spread them in an even layer on a baking sheet and roast them in the oven until browned and crispy. You can also use an air fryer.

Step 2: Prepare remaining toppings

While the chickpeas are roasting, make the anchovy breadcrumbs. I know there are a lot of people who don't like anchovies, but here's the secret. Anchovies add a ton of umami flavor without the overwhelming fishy taste. It's an incredible flavor source if you ask me.

To make the breadcrumbs, first, heat the anchovies in a saute pan. As the anchovies cook, they'll melt away in the oil. Pretty amazing, right?

Add the breadcrumbs, toss them to coat in that gorgeous oil, and toast until browned. You can prepare the breadcrumbs up to a week in advance.

Now for the dressing. To make a lighter dressing, I decided to use Greek yogurt for the base. Blend the yogurt with grated parmesan, lemon juice, olive oil, Worcestershire, garlic, and Dijon mustard in a Vitamix until smooth. Season with salt and pepper and set aside until ready to serve.

Step 3: Putting it all together

Assemble the modern day Caesar salads with romaine lettuce, sliced cucumber, halved cherry tomatoes, chickpeas, shaved parmesan, and jammy eggs. Sprinkle chopped chives, anchovy breadcrumbs, and freshly cracked black pepper on top and serve with the lemon parmesan yogurt dressing.

I gotta tell you, I wolfed down my entire plate in minutes. I loved everything about this salad from the juicy tomatoes to the fresh cucumbers to the crispy chickpeas and savory breadcrumbs. It reminded me of a Caesar salad but with more flavor - just what I wanted!

Make-ahead and storage

• Make-ahead: Assemble the salads, keeping the breadcrumbs, chickpeas, and salad dressing on the side.
• Store: Keep leftovers in an airtight container in the fridge for up to 3 days. If possible, keep the breadcrumbs, chickpeas, and salad dressing on the side in separate containers.

Frequently asked questions

More vegetarian salad recipes

Looking for more vegetarian salad ideas? Try these:

Recipe

Print Recipe

Modern Day Caesar Salad

Total Time45 minutes mins

Course: Salad

Cuisine: American

Keyword: vegetarian

Servings: 2

Author: Christine Ma

Ingredients

Crispy chickpeas

• 14 ounces canned chickpeas rinsed, drained, and patted dry
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper

Lemon parmesan yogurt dressing

• ½ cup Greek yogurt plain
• ¼ cup grated parmesan
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• ¼ teaspoon Worcestershire
• 1 teaspoon dijon mustard
• 1 garlic clove
• salt and pepper

Anchovy breadcrumbs

• 2 tablespoons olive oil
• 3 anchovy filets
• ½ cup breadcrumbs

Remaining ingredients

• 2 romaine hearts chopped
• 2 soft boiled eggs halved
• 1 cup cherry tomatoes halved
• 1 small cucumber sliced
• 2 tablespoons chopped chives
• ¼ cup shaved parmesan
• freshly cracked black pepper

Instructions

• Preheat oven to 425 degrees F.
• Toss chickpeas with olive oil, garlic powder, onion powder, salt, and pepper. Spread chickpeas on a baking sheet and bake in oven for 20-25 minutes or until browned and crispy. Remove from oven and let cool.
• Meanwhile, make salad dressing. Blend together all ingredients including yogurt, parmesan, oil, lemon juice, Worcestershire, mustard, and garlic until smooth. Season with salt and pepper and set aside.
• Make anchovy breadcrumbs. Heat 2 tablespoons olive oil in a small saute pan over medium heat. Add anchovies and cook until anchovies have melted away. Add breadcrumbs, stirring to coat in the oil. Continue to cook until breadcrumbs are browned, about 3-4 minutes, stirring frequently. Remove from heat and lay breadcrumbs on parchment paper. Let cool completely.
• Assemble salads. Divide chopped romaine onto 2 plates and top with crispy chickpeas, boiled eggs, cherry tomatoes, and cucumber. Sprinkle chopped chives, anchovy breadcrumbs, and shaved parmesan on top. Finish with freshly cracked black pepper and serve with dressing.

Notes

You can make the salad dressing and anchovy breadcrumbs up to 3 days in advance.