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
Yield 6 servings
This Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado is the perfect upgraded version of the classic steakhouse salad.
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.
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.
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
Serving Size 1/6 of salad
Amount Per Serving
% Daily Value
Total Fat 29 g
Saturated Fat 8 g
Cholesterol 216 mg
Sodium 1057 mg
Total Carbohydrates 21 g
Dietary Fiber 9 g
Sugars 3 g
Protein 24 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.