Sweet Potato and Chickpea Caesar Salad
Overview
Prep Time: 15 min • Cook Time: 30 min
Total Time: 45 min
Makes 4 servings
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what you’ll need:
For the sweet potatoes and chickpeas:
2 medium sweet potatoes, cubed
1 can of chickpeas, drained
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp salt
For the caesar dressing:
½ cup mayo
¼ cup parmesan, freshly grated
2 tbsp olive oil
1 tbsp capers
Juice of ½ lemon
1 tsp dijon mustard
1 tsp apple cider vinegar
1 tsp worcestershire
3 garlic gloves
¼ tsp salt
¼ tsp pepper
For the salad:
Romaine lettuce, finely chopped
1 Avocado, sliced
½ cup parmesan cheese, freshly grated
1 cup croutons, crushed
Instructions:
Preheat the oven to 425 degrees.
Place the cubed sweet potato and drained chickpeas onto a parchment-lined baking sheet.
Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, and salt. Mix until everything is well combined.
Bake in the oven for 25-30 minutes until the sweet potatoes are soft and starting to crisp.
To make the Caesar dressing, add the mayo, parmesan, olive oil, capers, lemon juice, mustard, apple cider vinegar, worcestershire, garlic, salt, and pepper to a food processor or blender. Blend for about 1 minute until smooth.
To a large bowl, add the romaine lettuce, avocado, parmesan cheese, croutons, and the sweet potato chickpea mixture. Mix well and top with your desired amount of dressing, extra-grated parmesan cheese, and some freshly cracked pepper. Enjoy!
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