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a white bowl with caesar salad, avocado, and jammy eggs

Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 33 reviews
  • Author: Jenni
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Salads & Dressings
  • Method: Oven / Stovetop
  • Cuisine: Italian/Mexican

Description

This Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado is the perfect upgrade to the classic steakhouse Caesar salad. Spicy roasted chickpeas replace croutons, offering a flavorful crunch and a hit of cayenne spice, perfectly jammy eggs and fresh avocado balance the heat, and Greek Yogurt Caesar Dressing adds a touch of 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.

Ingredients

Scale

Ingredients for the Greek yogurt Caesar dressing:

  • 113 g (1/2 cup) full-fat Greek Yogurt
  • 1 oz (1/2 cup) Parmigiano Reggiano cheese, grated
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil (may sub garlic for 2 tbsp garlic-infused olive oil)
  • 1/4 teaspoon garlic powder (or 2 minced garlic cloves)
  • 5 anchovies packed in oil and salt (or 2 tsp anchovy paste)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce (or 2 tsp coconut aminos)
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon kosher salt

Ingredients for spicy roasted chickpeas:

  • 1 (15.5 oz) can chickpeas (garbanzo beans), drained and rinsed
  • 1 tablespoon olive oil (may sub garlic for 1 tbsp garlic-infused olive oil)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne powder

Ingredients for jammy, 6-minute eggs

  • 6 large eggs
  • A prepared ice bath

Ingredients for the rest of the Caesar salad:

  • 18 oz Romaine lettuce (3 hearts or 6 cups), chopped
  • 2 large (or 3 small) avocados, peeled, pitted, and sliced
  • 1 oz (1/2 cup) parmesan cheese, shaved, plus more to taste
  • Cracked black pepper, to taste
  • Wedges of lemon (optional)

Instructions

For the Greek Yogurt Caesar Dressing:

  1. In a wide-mouth jar, add the ingredients for the dressing.
  2. Using an immersion (stick) blender, pulse until fully combined and smooth. Alternatively, you can blend the dressing in a food processor or high-powered blender.
  3. Store the dressing in an airtight container in the refrigerator until ready to serve, or for up to 3 days.

For the Spicy Roasted Chickpeas:

  1. Preheat the oven to 425 degrees Fahrenheit / 232 degrees Celsius and line a baking tray with parchment paper.
  2. Drain and rinse the chickpeas in a colander. Drain as much of the water as possible, then transfer them to the baking sheet.
  3. Pat the chickpeas dry with a paper towel to remove any excess moisture and help them crisp.
  4. Toss the chickpeas with olive oil, garlic powder, sea salt, paprika, and cayenne until they are evenly coated, then spread them out in a single layer.
  5. Bake for 20-25 minutes, tossing them halfway through the cooking time, until they are crisp and golden.
  6. Once roasted, let the chickpeas cool slightly before adding them to your Caesar salad.

For the Jammy Eggs:

  1. Bring a pot of water to a boil over medium-high heat.
  2. Using a ladle or slotted spoon, gently lower the eggs one at a time into the boiling water.
  3. Set a timer for 6 ½ minutes and adjust the heat to maintain a gentle boil.
  4. Once the timer goes off, promptly transfer the eggs to an ice bath to chill for 2 minutes. The ice bath helps halt the cooking process and achieve the desired jammy consistency.
  5. After chilling, crack the eggs gently, roll them on a flat surface to loosen the shell, and then peel the shells off. I like to slice each egg in half before serving on the Caesar salad.

To assemble the salad:

  1. In a large bowl, toss the Romaine lettuce with a small amount of the Greek Yogurt Caesar Dressing until well coated -- I estimate about 1 tbsp of dressing per cup of lettuce.
  2. Add the shaved Parmigiano reggiano cheese and a few grinds of cracked black pepper and lightly toss again.
  3. Plate the Caesar salad into bowls and top with spicy roasted chickpeas, jammy eggs, and sliced avocado.
  4. Optional: Add extra cheese and an additional drizzle of dressing on top. Serve with lemon wedges on the side to squeeze as 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.

This recipe makes 6 side dish portions on its own, or 4 hearty main course dinner portions when paired with grilled proteins such as chicken, steak, fish, or shrimp.

Nutrition was calculated with the expectation that approximately 6 tablespoons of the Greek yogurt Caesar dressing would be used in the salad. If you add additional dressing, cheese, or other ingredients the nutrition approximation will change. You will likely end up with leftover Caesar dressing, which can be stored in the fridge in an airtight container for up to 3 days.

Nutrition

  • Serving Size: 1/6 of salad
  • Calories: 225
  • Sugar: 1 g
  • Sodium: 851 mg
  • Fat: 14 g
  • Saturated Fat: 4 g
  • Carbohydrates: 13 g
  • Fiber: 4 g
  • Protein: 14 g
  • Cholesterol: 7 mg

Find it online: https://whipandwander.com/caesar-salad-with-spicy-roasted-chickpeas-jammy-eggs-and-avocado/