Salmon “Caesar” Salad with Crispy Chickpeas
I love a good caesar salad, but since my husband’s dairy free, we never made them at home. That has all changed with this dressing recipe I have been playing around with. It tastes very similar to the creamy caesar dressing I love, but has none of that dairy! Enjoy this delicious salad with salmon, chicken, or even just with the chickpeas for added protein.
Makes 2 servings.
Prep Time: 15 minutes
Total Cook Time: 45 minutes
Ingredients:
For the salad
1 can chickpeas, rinsed and drained
4 Tbsp olive oil
2 tsp kosher salt
4 cloves of garlic, finely minced
2 hearts of romaine, chopped
Optional: top with microgreens and flaky salt
For the dressing
1/2 c tahini
1/4 c water
juice of 1 lemon
1 tsp dijon mustard
1/2 tsp worcestershire sauce
1 tsp nutritional yeast
1/4 tsp kosher salt
1/4 tsp black pepper
2 cloves garlic, chopped
Instructions:
Preheat oven to 375*F. In the meantime, line a baking sheet with aluminum foil and drizzle it with 2 Tbsp of olive oil. Pour on chickpeas, 1 tsp kosher salt, and 4 cloves of minced garlic. Toss to combine and bake for 45 minutes until crispy.
When chickpeas are done, turn the oven up to broil. Prepare another sheet pan for the salmon by lining it with aluminum foil, drizzling a little olive oil, and placing the salmon on top. Rub salmon with remaining olive oil, salt, and pepper. Broil the salmon for 6-8 minutes, depending on the thickness of your filets.
Add dressing ingredients to a blender to mix. Feel free to add more water 1 Tbsp at a time to thin the dressing to your liking.
Toss romaine with dressing and top with salmon, crispy chickpeas, and a drizzle of extra dressing. Enjoy!
Did you make this? Tag your pictures with @forlemonsake!
