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This crunchy Caesar salad tops crisp salad leaves with golden, spiced chickpeas and a rich, creamy dressing. A tasty source of fibre, it offers a twist on a classic while delivering big flavour and satisfying texture in every bite.
Crispy chickpeas and croutons
Salad
Dressing
1.
Heat olive oil in a pan over medium high heat.
2.
Add the chickpeas, paprika and garlic powder. Cook for about 5 minutes when they should be crispy.
3.
Combine all the dressing ingredients together.
4.
In a large bowl, toss the salad leaves, parmesan, tomatoes, chickpeas, and dressing.
5.
Air fryer: Cook the chickpeas at 200c (12–15 minutes), shaking often, then add the croutons for the last 4 minutes.
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Storage information
Best enjoyed fresh straight away, though any leftovers can be stored in an airtight container in the fridge for up to two days. Simply store the dressing separately and dress before eating.
Tip
Extra protein: Add a halved boiled egg per person.
Cost-saving tips
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