When it’s good, it’s really really good
There’s nothing like a great Caesar Salad, but I find they can often be hit-or-miss when dining out – even at some of the great steak houses. So often, what ends up being served is a pile of greens with a drizzle of weak bottled sauce, a smattering of something resembling parmesan, stale powdery croutons, and maybe a wedge of lemon (if you’re lucky). It’s enough to turn you off of the idea of ordering a Caesar Salad when dining out.
This Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado is the perfect upgraded version of the classic steakhouse salad. The spicy roasted chickpeas on this beauty make a deliciously fiery swap for croutons, perfectly jammy eggs and fresh avocado temper the heat, and this easy Greek Yogurt Caesar Dressing adds umami, citrus, and creaminess to round everything out. It’s safe to say that this Caesar Salad will beat anything you find on a restaurant menu.
Spicy, crunchy morsels > stale croutons
If your croutons come in a resealable pouch complete with vague powdered Italian seasonings, you’re doing your salad a disservice. I prefer to roast a can of chickpeas coated in a simple and spicy seasoning blend, a bit of oil, and a sprinkle of good coarse sea salt while I prep the rest of my salad ingredients. The oven turns the chickpeas into crunchy little morsels that provide the perfect swap for that bag of old, stale croutons (that should be left in 1997).
The seasoning blend I use is a simple mix of cayenne + paprika + garlic oil + sea salt and they are definitely spicy. If you prefer yours on the milder side, you can decrease the amount of cayenne used by 1/4 tsp and still end up with a nice hint of heat that will compliment the salad.
The key to a perfectly jammy egg
I prefer to use a properly jammy egg in this salad, meaning the egg whites are cooked through and the yolk is only just starting to cook around the edges, leaving the golden center saucy, shiny, and perfectly jammy.
In order to accomplish this, bring your pot of water to boil over medium-high heat first before ever adding the eggs. Once the water reaches boil, gently lower your eggs into the water and cook for 6 1/2 to 7 minutes (set that timer!), adjusting the heat to maintain a gentle boil if necessary. Once the timer goes off, immediately place the eggs into an ice bath to chill for 2 minutes. Crack, peel, and enjoy the jammiest eggs!
If you prefer your yolk cooked all the way through, this salad is still great with wedges of traditional hardboiled eggs.
The namesake dressing
Homemade dressings should be simple, easy, and better than anything you can find bottled on the store shelf – and this Greek Yogurt Caesar Dressing is no exception! It comes together in 5 minutes or less and is the key to transforming your salad greens into a scrumptious Caesar Salad.
What to serve with this Caesar Salad with Spicy Roasted Chickpeas
This Caesar Salad with Spicy Roasted Chickpeas is perfectly hearty on it’s own, but if you wanted to add some extra protein this salad pairs really well with grilled chicken, steak, salmon, or even shrimp!
A note for special diets
This Caesar Salad with Spicy Roasted Chickpeas is grain-free and gluten-free. For those following a low-carb or Keto diet, I estimate that this salad clocks in at 12 net carbs per serving if prepared as directed.
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Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado
Prep
Cook
Total
Yield 6 servings
This Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado is the perfect upgraded version of the classic steakhouse salad.
Ingredients
For the spicy roasted chickpeas:
- 1 (15.5 oz) can chickpeas (garbanzo beans), drained and rinsed
- 1 tbsp garlic oil (may sub 1 tbsp avocado or olive oil + 1/2 tsp garlic powder)
- 1 tsp sea salt
- 1/2 tsp cayenne pepper (may omit 1/4 tsp if you want it to be a bit milder)
- 1/2 tsp paprika
For the jammy eggs:
- 6 large eggs
- prepared ice bath
For the salad:
- 2 heads Romaine lettuce (about 12 cups), chopped
- 2 large avocados (about 2 cups), peeled, pitted, and sliced
- 1 1/2 cups parmesan cheese, shaved
- cracked black pepper, to season
- wedges of lemon (optional)
The recipe for Greek Yogurt Caesar Dressing can be found here. I use approximately 1 tbsp per cup of lettuce when I assemble the salad.
Instructions
For the spicy roasted chickpeas:
- Preheat the oven to 425 degrees F (232 C). Line a baking tray with parchment paper and set to the side.
- Drain and rinse the chickpeas in a colander, then pat dry with a paper towel. You want to make sure that you've removed any excess moisture that will prevent them from crisping up well. You can discard the excess pieces of skin that pop off, but it's not necessary to pull them all out, it just means more lovely crispy pieces in the finished product.
- In a prep bowl, toss the chickpeas with the garlic oil, sea salt, cayenne, and paprika until evenly covered
- Transfer the coated chickpeas to the parchment lined baking tray and bake for 35-40 minutes, tossing halfway through until crisp and golden.
For the jammy eggs:
- Prepare an ice bath and set it to the side. You'll want it available immediately after removing the eggs from heat.
- Bring a pot of water to boil over medium-high heat. Once the water reaches boil, gently lower your eggs into the water.
- Cook for 6 1/2 to 7 minutes (set a timer!), adjusting the heat to maintain a gentle boil if necessary.
- Once the timer goes off, immediately place the eggs into an ice bath to chill for 2 minutes.
- Crack, peel, slice, and enjoy!
For the salad:
- I like to assemble my salad by tossing the greens in a small amount of the Greek Yogurt Caesar Dressing first to coat the greens lightly, then adding the rest of the ingredients. Once the chickpeas, jammy eggs, sliced avocado, and parmesan had been added, I drizzle a tiny amount more of the dressing on top, then add a few grinds of cracked black pepper. Overall, I estimate that I use 1 tbsp of dressing per cup of salad greens.
- Serve with lemon wedges, if desired.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Courses Salads & Dressings
Cuisine Italian/Mexican
Nutrition Facts
Serving Size 1/6 of salad
Amount Per Serving | ||
|---|---|---|
Calories 421 | ||
% Daily Value | ||
Total Fat 29 g | 45% | |
Saturated Fat 8 g | 40% | |
Cholesterol 216 mg | 72% | |
Sodium 1057 mg | 44% | |
Total Carbohydrates 21 g | 7% | |
Dietary Fiber 9 g | 36% | |
Sugars 3 g | ||
Protein 24 g | 48% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Katie Carrick
June 4, 2019 at 10:33 pmThis is DEFINITELY an Upgrade. I don’t know why I didn’t think to sub chickpeas for croutons before, that’s such a good idea. Perhaps I could get my partner on board with this salad.
Marlynn | Urban Bliss Life
June 6, 2019 at 2:40 pmWhat a great combo of flavors and textures in this salad. Love all of it!
Kankana Saxena
June 7, 2019 at 9:33 pmYou definitely took caesar salad to a whole new level with the roasted chickpeas.
Traci
June 10, 2019 at 12:13 pmSo devourable! Using Greek yogurt in any dressing is probably my favorite ingredient substitution of all time, so that’s a total win for this recipe. And those roasted chickpeas send the flavor and texture off the hook. Thanks for sharing another great recipe!
Gloria
June 10, 2019 at 5:35 pmLove this take on Ceasar salad. We always have chickpeas in the house. That (almost runny) egg is perfection. Loving the spice from the pepper and paprika. Sounds like a great dinner salad for a warm summer day.
Amanda
June 10, 2019 at 6:20 pmJammy eggs and avocado in one salad? It’s like you made my perfect meal! I love everything about this salad and plan to make it again and again.
Veena Azmanov
June 11, 2019 at 10:09 pmAmazing combination to making this yummy Bowl. I love it.
Leslie Sawmiller
June 12, 2019 at 8:31 amThis Caesar salad is my favorite! It’s full of flavor, nutritious, and delicious! Thank you for this recipe!
Jacquelyn Hastert
June 12, 2019 at 11:03 amThis salad is perfect for work lunches with all the fresh ingredients and the crunch from the chickpeas!
Heather
June 12, 2019 at 2:46 pmI agree with you – sometimes a Caesar salad out can be lackluster. Sometimes too dry as well or then way overdressed! But I’ve been trying to watch the good old carbs but I have a hard time say goodbye to my croutons. I can’t wait to try with the roasted chickpeas and get that crunch I crave! Thanks 🙂
Sandra Shaffer
June 12, 2019 at 8:44 pmDefinitely an upgrade from the classic Caesar salad. This version is super filling with the avocado and eggs. Those spicy roasted chickpeas are amazing. Making extra to snack on next time!
Michelle
June 13, 2019 at 12:57 amThis is such a gorgeous salad! I’m so with you on those chickpeas, so much better than croutons. Love everything about this salad, pinned!
Mama Maggie's Kitchen
June 13, 2019 at 4:22 pmThis dish looks SO deliciously good. I wish I could eat that right now!
Daniela
June 14, 2019 at 1:43 pmI LOVE roasted chickpeas AND Caesar salads, so I’m definitely making this recipe soon. I think the roasted chickpeas are a great, healthy alternative to traditional croutons, and I really like the spice combination that you used. Pinned for later!
Stine Mari
June 15, 2019 at 2:14 amI love all the different textures in this salad. The creamy sauce and eggs, next to the crispy chickpeas. This is the perfect summer salad!
Marisa F. Stewart
June 15, 2019 at 5:06 amWhat a gorgeous take on Caesar Salad. This will make the perfect dining al fresco meal. In the summer we like to eat light and the all around salad certainly satisfies. I never thought of subbing roasted chickpeas for the croutons — excellent recipe with the jammy eggs. Can’t wait for our evening eating al fresco.
Kelly Anthony
June 15, 2019 at 7:11 amI love your idea of roasted chickpeas instead of croutons that come out of a bag. Such a great twist on a classic caesar salad.
Sarah
June 15, 2019 at 10:31 amI love that you’ve added some fun twists to the traditional Caesar salad! The soft boiled egg takes this over the top, and it’s such a great idea to use crunchy chickpeas instead of croutons. This salad looks perfect!
Cheese Curd In Paradise
June 15, 2019 at 11:32 amThose eggs are incredible! I think this sounds so good and perfect for a summer meal. I can’t wait to give this recipe a try!
Cathleen @ A Taste of Madness
June 15, 2019 at 3:48 pmI totally agree. I have some go-to restaurants for salads, but the rest it is better to steer clear. I would order yours for those eggs alone!! This looks amazing!!
Nicolas Hortense
June 15, 2019 at 5:21 pmThat is a beautiful salad combo! Love this spiced roasted chickpeas!!
lauren
June 16, 2019 at 11:43 amI recently discovered how delicious roasted chick peas are and I cannot wait to make this salad!! Those jammy eggs are #goals. Love the yogurt dressing for a lighter option.
Debra
June 16, 2019 at 4:20 pmThose crunchy chickpeas are a great swap for the croutons. Not just tastier, but more healthful as well. YAY. I also like the addition of avocado…so creamy plus those healthy fats. For sure a great update to a classic recipe.
Danielle
June 16, 2019 at 7:36 pmAbsolutely agree with you! If I order Caesar salad when I am out, I am almost always sure it will lack seasoning, a special touch or even a basic ingredient! So it is better to make this salad at home and enjoy it to the fullest!
Des
June 17, 2019 at 2:49 amOut of this world flavor! This salad will be going down again this week. I love the flavor the chickpeas bring out with the spicy flavor.
Jacqueline Debono
June 17, 2019 at 3:16 amI love everything about this version of Caesar salad. Using roasted chickpeas instead of croutons is such a brilliant idea. The egg and avocado are fab additions too! Can’t wait to make this! Pinning for later!
Daniela
June 18, 2019 at 11:11 amLove jammy eggs and they’d be absolutely perfect on a Caesar! What a perfect summer lunch idea! Cant wait to make it :).
April
June 18, 2019 at 2:08 pmSo true – there is hardly another salad that is as good and classy as Caesar Salad. Really like how yours looks – all those colors are unbelievable!
Trish Bozeman
June 19, 2019 at 7:09 amCrispy chickpeas are definitely better than croutons! This is like a dream salad for me. The jammy eggs, the dressing… I’m totally making this!
Dana
June 19, 2019 at 3:04 pmI don’t think there’s anything better than jammy eggs! Love them in East/Southeast Asian soups and in bountiful salads like this. I also have mad love for roasted chickpeas (my air fryer crisps them up the perfect amount). I can’t wait to try this. This is such a fantastic way to amp up Caesar salad as we know it.