Caesar-style salad

Caesar-style salad is a timeless classic, and this version with crispy chickpeas and leftover chicken takes it to a whole new level. Easy to prepare and perfect for a relaxed summer lunch or light dinner, this recipe combines fresh salad leaves, a creamy homemade dressing, and a satisfying crunch from spiced chickpeas. The dressing gets its velvety texture from aquafaba, the liquid from canned chickpeas, which serves as a plant-based alternative to egg yolks and enhances the flavor beautifully.

This Caesar-style salad with chicken and crispy chickpeas is not only delicious but also a smart way to use up leftover chicken. Finished with croutons and freshly grated Parmesan, it’s a wholesome, satisfying dish that’s as nutritious as it is flavorful. Whether for a quick weekday meal or a weekend gathering, this salad is sure to impress!

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Course Main Course

Cuisine European

Servings 2 people

Ingredients

1 tbsp olive oil
1/2 tin chickpeas, drained, pad dry, and liquid reserved
salt, pepper and a pinch of cayenne pepper
2 medium size gem salad heads, washed, stems cut off, leaves divided
60 g bread croutons with garlic, shop-bought or homemade
40 g freshly grated parmesan or pecorino cheese
300-400 g leftover roast chicken or ready fried chicken fillets with and Italian herb seasoning, cut into bite size pieces
for the salad dressing:
6 tbsp chickpea liquid (aquafaba)
1-2 tsp lemon juice
salt and pepper to taste
1/2 tsp dried origanum
1 tbsp olive oil

Instructions

Prepare the crispy chickpeas:
Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. When the oil is hot, add the chickpeas, a pinch of cayenne pepper, and season with salt and pepper to taste. Fry the chickpeas for 7–10 minutes, stirring occasionally, until they are golden and slightly crispy. Remove from the pan and set aside to cool.
Arrange the salad base:
Place fresh salad leaves on a serving plate or bowl, spreading them out evenly to create the base of the salad.
Add chicken and chickpeas:
Top the salad leaves with your prepared chicken (roasted or pan-fried as preferred) and the cooled crispy chickpeas for a protein-packed crunch.
Make the caesar dressing:
In a tall container suitable for blending, combine all the dressing ingredients except for the olive oil. Using a stick blender, blend until smooth and creamy. Slowly drizzle in the olive oil while continuing to blend, ensuring the dressing emulsifies and reaches a velvety consistency.
Assemble and Serve
Drizzle the creamy Caesar dressing evenly over the salad. Top with crunchy croutons and freshly grated Parmesan cheese for the final touch. Serve immediately for the freshest flavors.
This dish serves 2 people as a main course or 4 people as a side dish.

Notes

To make this salad vegetarian, simply skip the chicken and increase the amount of crispy chickpeas. Adjust the olive oil for frying and tweak the seasoning to ensure the chickpeas remain flavorful and perfectly crispy.

Keyword Caesar-style salad

caesar-style salad