Crispy Chickpea Caesar Salad

There are salads that politely sit beside the meal.

And then there are salads that become the meal.

This is firmly the second.

It’s crisp, creamy, salty and full of texture, with roasted chickpeas adding enough substance that nobody walks away feeling like they only ate lettuce.

Like most of our favourite recipes, this one has evolved over time. It borrows ideas from classic Caesar salads, versions we’ve ordered in cafés, and countless lunches made from whatever happened to be in the fridge.

We almost always make it when we’re hosting because nearly everything can be prepared ahead of time.

The chickpeas can be roasted the day before, the dressing mixed in advance, and the lettuce washed and ready to go. When friends arrive, all that’s left is tossing everything together and shaving over plenty of Parmesan.

It’s simple, relaxed and exactly the kind of food we love putting in the middle of the table.

Serves

4–6 as a side, or 3–4 as a light meal.

Ingredients

For the salad

• 1 baby cos lettuce, chopped
• 3–4 handfuls curly kale
• 1 avocado, diced
• ¾ cup croutons
• Parmesan, shaved
• 1 batch crispy roasted chickpeas (see our recipe here)
• Freshly cracked black pepper

For the dressing

• ¾ cup Greek yoghurt
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 garlic clove, finely grated
• Juice of ½ lemon
• 2–3 tablespoons finely grated Parmesan
• Salt and pepper, to taste
• A splash of water, if needed, to loosen

Method

Massage the kale with a small drizzle of olive oil and a pinch of salt for a minute or two until softened.

Whisk together all of the dressing ingredients until smooth.

In a large serving bowl combine the kale, cos lettuce and avocado.

Add most of the dressing and toss gently until everything is lightly coated.

Scatter over the roasted chickpeas and croutons before finishing with plenty of shaved Parmesan and cracked black pepper.

Serve immediately while the chickpeas and croutons are still crisp.

A note on the chickpeas

The roasted chickpeas are what turn this from a side salad into something much more satisfying.

We almost always keep a batch in the fridge because they find their way onto soups, grain bowls, lunch salads and, occasionally, straight from the container.

You can find our recipe for crispy roasted chickpeas here.

Make it your own

Like most salads, this one changes depending on the season and what’s already in the fridge.

Add more vegetables

A handful of thinly sliced cucumber, radishes or blanched asparagus all work beautifully.

In summer we’ll often add cherry tomatoes, while in winter we tend to keep it simple.

Change the greens

Cos gives the salad its classic Caesar crunch, but little gem, romaine or even all kale work well too.

Add extra protein

Roasted chickpeas make this surprisingly filling, but you could also stir through white beans or butter beans for a heartier lunch.

Make it dairy free

Swap the Greek yoghurt and Parmesan for your favourite dairy-free alternatives. The dressing will taste slightly different but still has the same creamy texture.

Finish with whatever’s crunchy

If you’re out of croutons, toasted sourdough, roasted seeds or extra chickpeas all add plenty of texture.

Like most recipes we return to again and again, this one is less about following instructions and more about creating something you’ll want to make every time friends come over.