A Twist on Caesar Salad
Serves: 4 salads
  • Lettuce/fresh greens of your choice
  • 2 cans (16oz each) chickpeas, rinsed and drained
  • 4 tablespoons Mazola Corn Oil
  • 1 teaspoon garlic salt
  • ½ teaspoon black pepper
  • 1 avocado, sliced or cubed
  • ¼ red onion, thinly sliced (optional)
  • Caesar Salad Dressing
  1. To make the crispy chickpeas, preheat the oven to 400 degrees F.
  2. Rinse and drain the can of chickpeas, then remove the skins. To remove the skin, pinch a chickpea between your thumb and index finger. The skin should slide off. Discard the chickpea skins, and add the chickpeas into a bowl.
  3. Toss the chickpeas in corn oil, garlic salt, and pepper until they are fully coated.
  4. Line a baking sheet/tray with parchment paper and pour the chickpeas in a single layer on top.
  5. Bake the chickpeas for 35-40 minutes until golden and crispy, shaking the tray halfway through to toss them. Allow the chickpeas to cool before adding to the salad.
  6. Alternately - if you would like to use a convection oven/air fryer, simply rinse and drain the chickpeas, coat with corn oil, garlic salt, and pepper (you can skip the step of removing the chickpea skins), and place in the air fryer for 15 minutes at 400 degrees F. Shake the pan a few times throughout the cooking process.
  7. To assemble the salad, add the salad greens, crispy chickpeas, avocado and red onion to a bowl or plate. Toss lightly with Caesar Salad Dressing to taste. Serve, and enjoy!
Recipe by Helpful Homemade at https://helpfulhomemade.com/a-twist-on-caesar-salad/