Jammy eggs, chickpeas, avocado, parmesan salad in white bowl

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

  • Author: Whip & Wander
  • Prep Time: 25 minutes
  • Cook Time: 47 minutes
  • Total Time: 1 hours 12 minutes
  • Yield: 6 servings 1x
  • Category: Salads & Dressings
  • Cuisine: Italian/Mexican


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:

  1. Preheat the oven to 425 degrees F (232 C). Line a baking tray with parchment paper and set to the side.
  2. 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.
  3. In a prep bowl, toss the chickpeas with the garlic oil, sea salt, cayenne, and paprika until evenly covered
  4. 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:

  1. Prepare an ice bath and set it to the side. You’ll want it available immediately after removing the eggs from heat.
  2. Bring a pot of water to boil over medium-high heat. Once the water reaches boil, gently lower your eggs into the water.
  3. Cook for 6 1/2 to 7 minutes (set a timer!), adjusting the heat to maintain a gentle boil if necessary.
  4. Once the timer goes off, immediately place the eggs into an ice bath to chill for 2 minutes.
  5. Crack, peel, slice, and enjoy!

For the salad:

  1. 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.
  2. 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.


  • Serving Size: 1/6 of salad
  • Calories: 421
  • Sugar: 3 g
  • Sodium: 1057 mg
  • Fat: 29 g
  • Saturated Fat: 8 g
  • Carbohydrates: 21 g
  • Fiber: 9 g
  • Protein: 24 g
  • Cholesterol: 216 mg