Crispy Chickpea Caesar Salad

Crisp roasted chickpeas and buttery breadcrumbs add satisfying crunch to cool romaine, savory Parmesan, and creamy Caesar dressing.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 2 15-ounce cans chickpeas
• 3 tablespoons olive oil
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.5 cup breadcrumbs
• 2 large heads romaine lettuce
• 0.75 cup caesar dressing
• 0.75 cup parmesan cheese
• 1 medium lemon

Cooking instructions

1. Preheat the oven to 425°F. Drain and rinse the chickpeas, then pat them very dry with paper towels. Remove any loose skins. (about 5 min) — 425°F
2. Spread the chickpeas on a rimmed baking sheet. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and the pepper. Roast for 20 minutes, shaking the pan halfway through. (about 20 min) — 425°F
3. Toss the breadcrumbs with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Sprinkle them over the chickpeas and roast for 4 to 6 minutes more, until the chickpeas are crisp and the breadcrumbs are golden. (about 6 min) — 425°F
4. Meanwhile, chop the romaine into bite-size pieces, rinse, and dry thoroughly. Toss it in a large bowl with the Caesar dressing and juice from half of the lemon. (about 5 min)
5. Divide the dressed romaine among four bowls. Top with the crispy chickpeas, breadcrumbs, and Parmesan. Cut the remaining lemon half into wedges and serve alongside. (about 2 min)