• 35 Min
  • Serves 4

Raging Romaine Chickpea Caesar Salad

  • Vegetarian
  • Main Course
  • Raging Romaine
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1 cup canned chickpeas, drained and rinsed
1 Tbsp. extra virgin olive oil
Kosher salt
Freshly ground black pepper
(1) 4-oz. box of Raging Romaine
2-3 radishes, thinly sliced
½ cup croutons (store-bought)
¼ cup shaved Parmesan

For the caesar dressing:

1 garlic clove, grated or finely minced
½ tsp. anchovy paste
½ cup mayonnaise
½ lemon, juiced
½ tsp. Dijon mustard
½ tsp. Worcestershire sauce
¼ tsp. freshly ground black pepper
2 Tbsp. Parmesan, finely grated



To make the caesar dressing:

In a medium bowl, whisk to combine garlic, anchovy paste, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and freshly ground black pepper. Taste for seasoning then stir in grated parmesan. Cover and refrigerate until ready to use.


To bake the chickpeas:

Preheat oven to 400ºF. In a medium bowl, add chickpeas and 1 Tbsp. extra virgin olive oil. Season with kosher salt and freshly cracked black pepper then spread chickpeas out evenly on a baking sheet. Bake for about 15-20 minutes, or until golden brown and crispy. Allow to cool before serving.


To assemble:

In a large serving bowl or platter, add Raging Romaine, roasted chickpeas, sliced radishes, and croutons. Gently toss to evenly distribute ingredients. Drizzle the caesar dressing over top (to taste) followed by shaved parmesan. Serve immediately.