Arugula Caesar Salad
Arugula Caesar Salad
This light and healthy version of a Caesar salad features crispy roasted chickpeas instead of bread croutons.
Ingredients
- 1 pkg (5 oz) Queen Victoria Baby Arugula Salad Mix
- 4 oz romaine hearts chopped
- 1/2 cup Parmesan Cheese shaved
- 1/4 cup oil-packed sun-dried tomatoes chopped
Lemony Roasted Chickpeas
- 1 can (19 oz) chickpeas drained and rinsed
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp onion powder
- 1/4 tsp each salt and pepper
Yogurt Ceasar Dressing
- 1/2 cup plain yogurt
- 1 clove garlic minced
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp each salt and pepper
Instructions
- Lemony Roasted Chickpeas: Preheat oven to 300°F. Pat chickpeas dry with tea towel. Combine olive oil, lemon juice, lemon zest, onion powder, salt and pepper; toss with chickpeas to coat. Spread chickpeas evenly on parchment paper–lined rimmed baking sheet. Roast for about 1 hour or until crisp and golden.
- Yogurt Caesar Dressing: Whisk together yogurt, garlic, lemon juice, olive oil, Worcestershire sauce, mustard, salt, pepper and 1/4 cup (60 mL) water until combined.
- Toss arugula salad mix and romaine hearts with dressing. Garnish with Parmesan, sun-dried tomatoes and roasted chickpeas.
Notes
Tip: To save time, use store-bought Caesar dressing if desired.