Description
This Tahini Caesar Salad with Crispy Chickpeas is a vibrant, satisfying twist on the classic Caesar. Featuring crunchy roasted chickpeas, crispy pita croutons, and a creamy, tangy tahini-based dressing, this salad combines fresh romaine, avocado, and aromatic dill for a nutritious, flavorful meal perfect for any occasion.
Ingredients
Scale
Crispy Chickpeas and Pita Croutons
- 1 (about 15-ounce) can chickpeas
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 (about 5-inch) pitas, torn into 1-inch pieces
- 1 tablespoon drained nonpareil capers, patted dry
- 2 cloves garlic, thinly sliced
- 2 tablespoons nutritional yeast, plus more for sprinkling
Salad
- 2 medium romaine hearts, halved and cut crosswise into 1-inch thick strips
- 1 medium Hass avocado, halved, peeled, pitted and thinly sliced (optional)
- 1/4 cup loosely packed fresh dill fronds (from about 8 sprigs), torn
Tahini Caesar Dressing
- 1/4 cup well-stirred tahini
- 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons nutritional yeast
- 2 teaspoons soy sauce
- 1 teaspoon drained nonpareil capers, finely chopped
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely grated or minced
- 1/2 teaspoon freshly ground black pepper
- Kosher salt, to taste
Instructions
- Prepare Crispy Chickpeas: Drain and rinse the chickpeas thoroughly, then pat them dry with a kitchen towel. Toss with 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and freshly ground black pepper. Arrange them on a baking sheet in a single layer for roasting.
- Make Pita Croutons: Toss torn pita pieces with a drizzle of olive oil, salt, and pepper. Add thinly sliced garlic and 1 tablespoon capers, mixing well. Spread pita pieces on another baking sheet evenly for crisping.
- Roast Chickpeas and Pita: Preheat the oven to 375°F (190°C). Roast chickpeas and pita croutons separately for about 20-25 minutes, tossing halfway, until chickpeas are crispy and pitas are golden and crunchy. Remove from oven and sprinkle chickpeas and pitas with 2 tablespoons nutritional yeast while still warm.
- Prepare the Dressing: In a bowl, whisk together tahini, lemon juice, olive oil, nutritional yeast, soy sauce, finely chopped capers, Dijon mustard, grated garlic, black pepper, and a pinch of kosher salt until smooth and creamy. Adjust seasoning to taste.
- Assemble the Salad: In a large salad bowl, combine the romaine strips, sliced avocado (if using), and torn dill fronds. Drizzle with the tahini Caesar dressing and toss gently to coat all the greens.
- Add Crispy Toppings: Top the salad with the roasted crispy chickpeas and pita croutons. Sprinkle additional nutritional yeast over the salad if desired for extra flavor.
- Serve: Serve immediately to enjoy the contrast of creamy dressing and crunchy toppings, perfect for a light yet fulfilling meal.
Notes
- This recipe uses no eggs, making it suitable for vegan diets.
- Avocado is optional but adds a rich, creamy texture.
- Adjust salt and pepper levels in the dressing and toppings to your preference.
- Use fresh dill fronds for a bright herbaceous note; parsley may be substituted if preferred.
- For extra crispiness, make sure chickpeas are well dried before roasting.
Nutrition
- Serving Size: 1 salad serving (approx. 1/4 recipe)
- Calories: 574
- Sugar: 8.0 g
- Sodium: 855 mg
- Fat: 33.3 g
- Saturated Fat: 4.4 g
- Unsaturated Fat: 28.9 g
- Trans Fat: 0 g
- Carbohydrates: 55.9 g
- Fiber: 20.2 g
- Protein: 23.5 g
- Cholesterol: 0 mg
