Buy any three of our premium wines and get $20 flat rate shipping

Homemade Caesar Salad with Roasted Chickpeas

January 24, 2024 2 min read

Homemade Caesar Salad with Roasted Chickpeas


  • 3 cloves fresh garlic, minced
  • 1 heaping TBSP Dijon mustard
  • About 3 TBSP freshly squeezed lemon juice
  • Salt and pepper to taste
  • Anchovy paste: 1-2 teaspoons, or to taste
  • ½ cup extra virgin olive oil plus e
  • 1 egg yolk or 1 TBSP mayonnaise if you prefer not to use a raw egg yolk
  • About 2-3 large heads Romaine lettuce, washed, and sliced into bite sized pieces
  • ½ cup Parmesan Reggiano or Pecorino Romano cheese; grated and divided
  • 1 can garbanzo beans, rinsed drained and dried well
  • Grilled chicken, salmon or shrimp


To make the dressing:

  • Place a damp paper towel down on the counter to help keep the bowl in place.
  • In a medium size bowl whisk together: minced garlic, Dijon, lemon juice, anchovy paste, ¼ cup of the grated Parmesan cheese and season well with salt and pepper.
  • Add the olive oil in a slow thin stream while whisking the whole time to incorporate and emulsify the ingredients.
  • Whisk in the egg yolk or mayo just until incorporated and smooth and creamy.
  • Check for seasonings and enjoy on your favorite salad.


To make the roasted chickpeas:

  • Heat oven to 400 degrees F.
  • Toss rinsed and dried chickpeas in about 1 TBSP olive oil and season with salt and pepper.
  • Roast chickpeas in oven for about 30-40 minutes until crunchy.


To make the Caesar salad:

  • Add the lettuce to a large serving bowl.
  • Drizzle about 2/3 of the dressing onto the lettuce and toss well to coat.
  • Add the roasted chickpeas and toss again, adding more dressing as needed.
  • Season with salt and pepper if desired and top with the remaining ¼ cup grated cheese.
  • Top with cooked protein of choice.
  • Enjoy!


Recipe by Elizabeth Jackowitz

Instagram: @a.littlehealthier