Healthy Caesar Salad

25 min

Quick and Easy

About the recipe

This lighter take on the traditional Caesar salad features crisp baby gem lettuce, crunchy chickpeas, homemade croutons, medium-boiled eggs, and shaved Parmesan, all topped with a creamy yoghurt-based dressing.

With optional anchovies for added flavour, it’s a kidney-friendly, high-protein side dish that’s full of texture and taste, perfect for a quick lunch or dinner accompaniment.

Nutrition Per Serving

205mg

Potassium

10g

Protein

15g

Carbohydrate

446g

Sodium

817Kj

Energy

148mg

Phosphate

ADD TO MEAL PLANNER PRINT RECIPE

Ingredients Serves 6

Bakery / Other
0.5 pieces Baguette, cut into thin slices

Vegetables & Fresh Produce
2 pieces Baby gem lettuce, leaves separated and trimmed
0.5 pieces Red onion, finely sliced
0.33 cup Parmesan, grated
1 Clove Garlic, crushed
2 tbsp Chives, chopped

Grains, Pasta & Legumes
125 grams Chickpeas, canned drained and rinsed

Meat, Poultry & Seafood
3 pieces Eggs, medium-boiled
4 pieces Anchovy fillets (optional)

Oils, Sauces & Condiments
1 pieces Olive oil/cooking spray
2 tsp Dijon mustard
1 pieces Black pepper, freshly ground
2 tbsp White wine vinegar
1 tbsp Water

Dairy & Alternatives
0.33 cup Creme fraiche

Method

Step 1

Preheat oven 180°C (fan forced).

Step 2

Spray both sides of the bread with cooking spray and spread over a baking tray.

Step 3

Transfer chickpeas to the second tray and spray generously with cooking spray; toss to coat all sides. Bake croutons and chickpeas in the oven for 12 minutes, turning the bread over halfway or until the croutons are crisp and golden. Remove croutons and allow to cool. Continue cooking chickpeas for 5-8 minutes or until crisp. Remove and cool completely.

Step 4

Whisk together dressing ingredients and set aside

Step 5

Arrange baby gem onto a serving platter. Scatter over chickpeas and red onion. Drizzle over a little of the dressing and mix well to coat. Top with eggs, shaved parmesan, croutons and anchovy fillets.