Caesar Salad with Avocado Dressing and Roasted Chickpeas

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Rated 4.5 based on 3 customer reviews
Caesar Salad with Avocado Dressing and Roasted Chickpeas
Caesar Salad with Avocado Dressing and Roasted Chickpeas


  • Avocado Dressing:
  • ½ avocado
  • ½ lemon, zested and juiced
  • 2 garlic cloves, chopped
  • ¼ cup nonfat Greek-style yogurt
  • ¼ cup water
  • ¼ cup grated Parmesan cheese
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

  • Roasted Chickpeas:
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon salt

  • Bread Crumbs:
  • 1 cup panko
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 tablespoon extra-virgin olive oil

  • Caesar Salad:
  • 1 large head romaine, sliced thin
  • 1 avocado, cut into cubes
  • ½ cup shaved Parmesan cheese


  1. Blend avocado, lemon zest, lemon juice, garlic, yogurt, water, Parmesan cheese, Dijon mustard, salt, and pepper in a blender until smooth. Alternately, put the ingredients into a blender cup and blend with an immersion blender until smooth.
  2. Preheat oven to 450°F (230°C).
  3. Spread chickpeas onto a baking sheet and pat dry with paper towel. Drizzle oil over the chickpeas; season with cumin and salt. Stir chickpeas to coat in oil and seasoning.
  4. Roast in preheated oven until beginning to crisp, about 30 minutes; cool completely.
  5. Mix panko, garlic, and salt together with a fork. Drizzle oil over the panko mixture and mix thoroughly with your hands. Spread panko onto a baking sheet.
  6. Toast panko in the preheated oven until just turning brown, 2 to 4 minutes. Keep a close eye on the panko, as it can burn quickly. Set panko aside to cool completely.
  7. Toss lettuce and kale together in a large bowl; drizzle dressing over the greens and toss to coat.
  8. Toss lettuce with dressing in a large bowl to coat; transfer to a platter and top with chickpeas, avocado cubes, toasted panko, and shaved Parmesan to serve.
Mealthy tip:

Use chicken or steak instead of chickpeas for a higher protein salad!


4.5out of 5 Stars

(3 Reviews)

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What others are saying

Image of Caro Hodgin

Caro Hodgin says:

i just used grilled chicken instead of chickpeas to make a healthy chicken caesar and i loved it. really delicious dressing.

Image of Katie Hason

Katie Hason says:

The Caesar chickpea salad was so yummy! The avocado dressing was different, but delicious. I loved using Greek-style yogurt, it's such a versatile ingredient and I try to use it as much as possible. It made the dressing extra creamy, that's for sure. Awesome salad!

Image of Laura Griffin

Laura Griffin says:

I'm not a huge salad person but I live this right here! It was so delicious. I have to put avocado on everything, so that's what sold me. Avocado dressing and chopped avocado tossed in was a win win. Great recipe.