Modern Day Caesar Salad
Servings 2
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.