Simple Romaine Caesar Salad with Crispy Chickpea Croutons That Actually Stay Crunchy
A creamy, garlicky classic Caesar meets crunchy spiced chickpeas in a salad that is hearty enough for dinner and quick enough for lunch. These chickpea croutons stay shatteringly crisp for days – the secret is in the drying.
Equipment
- Baking Sheet
- Parchment Paper
- Clean Kitchen Towel
- Jar with Tight-Fitting Lid
- Salad Spinner
- Microplane
Ingredients
For the Crispy Chickpea Croutons
- 1 can (15 oz) chickpeas, rinsed and dried
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp cumin
For the Caesar Dressing
- 1 clove garlic, minced
- 1-2 fillets anchovy fillets (or 1 tsp paste)
- 1 large egg yolk (or 2 tbsp mayonnaise)
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/3 cup extra-virgin olive oil
- to taste salt and black pepper
For the Salad
- 3 romaine hearts, torn into bite-sized pieces
- 1/2 cup Parmesan cheese, shaved or grated
- 1 clove garlic, halved (for rubbing bowl, optional)
Instructions
- Rinse the chickpeas in a colander. Tip them onto a clean kitchen towel and pat them dry very well. Gently rub them with the towel to loosen the skins. Pick out and discard the loose skins. This step takes about 2 minutes and is absolutely worth it.
- Toss the dried chickpeas with 1 tablespoon of olive oil, a generous pinch of salt, a few cracks of black pepper, and a small pinch of cumin. Spread them in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, shaking the pan halfway through. They are done when they are golden brown and make a slight crackling sound when you shake the pan. Let them cool completely on the sheet.
- While the chickpeas roast, make the dressing. Mince the garlic clove and anchovy fillets together on your cutting board until they form a paste. Scrape it into a jar. Add the egg yolk (or mayo), lemon juice, and Dijon mustard. Put the lid on tightly and shake until combined. Add 1/3 cup of good olive oil in a slow stream (or add it all at once and shake vigorously). Shake until the dressing is thick and creamy. Taste it and add salt and pepper as needed.
- Cut the root end off the romaine hearts and separate the leaves. Wash them well in cold water and spin them dry in your salad spinner. Tear the leaves into bite-sized pieces.
- Place the torn romaine in a large bowl. If you want that subtle garlicky flavor, cut a garlic clove in half and rub it around the inside of the bowl before you add the lettuce. Drizzle about half the dressing over the greens and toss gently. Add more dressing a little at a time until every leaf is lightly coated. Add most of the Parmesan shards and toss again. Top with the cooled crispy chickpeas and the remaining Parmesan.
Notes
Dry your chickpeas thoroughly after rinsing to ensure they get crispy. Remove as many skins as possible. Let the chickpeas cool completely before adding to the salad to prevent sogginess. The dressing can be made ahead and stored in the fridge for up to 4 days. For a vegan version, use vegan mayo and nutritional yeast in place of Parmesan.