Low Carb Caesar Salad with Chickpeas
Vegetarian caesar salad built on iceberg lettuce with roasted chickpeas, hard-boiled eggs, and shaved parmesan. Creamy dressing made from sour cream, garlic, and lemon juice. Light, protein-rich, and quick to prepare.
Ingredients
Instructions
- 1
Cook the eggs.
- 2
Drain chickpeas and pan-fry with oil and seasonings until colored, then set aside.
- 3
Chop iceberg lettuce into bite-sized pieces.
- 4
Peel garlic clove and combine with sour cream, mayonnaise, lemon juice, salt, and pepper in a tall container, then puree until smooth.
- 5
Toss lettuce with dressing and transfer to plates.
- 6
Top with roasted chickpeas, sliced eggs, and shaved parmesan. Serve immediately.
Tips
Puree dressing thoroughly for emulsified, creamy texture.
Roasting chickpeas adds texture contrast; watch closely to avoid burning.
Good to Know
Dressing keeps refrigerated 2 days. Dress salad just before serving to prevent wilting.
Cook eggs and prepare dressing up to 1 day ahead. Roast chickpeas 2 hours before serving. Chop lettuce within 2 hours of assembly.
Serve immediately at room temperature with extra lemon wedges and cracked pepper.
Common Mistakes
Over-roast chickpeas to avoid mushy texture; stir frequently.
Add dressing just before serving to avoid soggy lettuce.