If you’re craving a fresh twist on the classic, this Spinach Caesar Salad with Parmesan Dressing & Crispy Chickpeas is the upgrade you need! With baby spinach, sourdough croutons, baked crispy chickpeas, avocado, and a creamy homemade parmesan dressing, this salad makes a great side dish or main meal. Pair with pan-fried salmon, steak, or grilled chicken for a more filling salad. With healthy fat from the avocado and some protein from the chickpeas you can feel good about this one!
A Quick Look At The Recipe
Recipe: Spinach Caesar Salad with Parmesan Dressing & Crispy Chickpeas
Ready In: 35 minutes
Serves: 6 servings
Staple Ingredients: spinach, parmesan, avocado, sourdough, olive oil, chickpeas
What Makes It Special: a spin on the classic Caesar salad this recipe uses baby spinach for a vibrant color and flavor. I love the homemade parmesan dressing, its made with eggs, olive oil, and parmesan and it blends up quickly so you can skip the store-bought dressings! The crispy chickpeas plus croutons add the needed texture that pairs well with the creamy avocado.
This salad is a show stopper on any weeknight or holiday dinner table! It’s simple enough to be a side dish for many entrees or pair with a chicken breast, salmon filet, or steak for a higher protein, more filling meal.
My grilled Caesar with steak and herb dressing is also a hit, or try this roasted cauliflower salad with lemon tahini vinaigrette. You can find all of my flavorful salad recipes here for more inspiration!
Key Ingredients
Baby Spinach: Tender, mild, and perfect for Caesar salad. Arugula adds a peppery bite if you want extra flavor contrast.
Sourdough Bread: Cubed and toasted for homemade croutons, any hearty bread works if you don’t have sourdough on hand.
Avocados: Creamy and rich; choose just-ripe avocados for the best texture.
Parmesan Cheese: Shaved or shredded for a salty, nutty finish. Freshly grated melts beautifully into the dressing.
Chickpeas: Drained and patted dry, roast or pan-fry until crisp for crunch and added protein.
Olive Oil: Used for both roasting and the dressing; go for extra virgin for the best flavor.
Egg Yolks: The base of a classic Caesar dressing, giving it richness and body.
Garlic: Fresh cloves add bold flavor, use less if you prefer a milder dressing.
Parmesan Cheese: Adds saltiness and umami to the dressing itself; blend until smooth and creamy.
How to Make the Spinach Caesar Salad
Let’s talk a little about how to make the Spinach Caesar Salad with Parmesan Dressing & Crispy Chickpeas (The printable instructions are in the recipe card below.)
Quick overview:
- Make crispy chickpeas and croutons. Blend dressing
- Assemble salad and toss to combine.
- Preheat oven to 350 degrees F. Add chickpeas to a sheet pan, make sure they are thoroughly dried, drizzle with the remaining olive oil, and season with salt and pepper. Toss to combine, bake for 25-30 minutes or until crispy and golden.
- Add bread cubes to a sheet pan, drizzle with 2 tablespoons olive oil, salt, and pepper. Toss to combine, bake for 8-10 minutes or until golden brown.
- In a large wide mouth mason jar combine egg yolks, garlic, salt, pepper, and half of the olive oil. Use an immersion blender to blend the mixture for about 30 seconds until it begins to emulsify.
- Add in the parmesan cheese and the remaining olive oil. Blend again until smooth, if the dressing is too thick, thin with additional oil or water.
- Add spinach to a large mixing bowl, add in the crispy chickpeas, croutons, and parmesan. Drizzle in the parmesan dressing and toss to combine! Top with the cubed avocado and enjoy!
Rachel’s Chef Tips
- Chickpeas: bake in the air fryer or broil after baking to check the chickpeas super crispy. Add your favorite seasoning.
- Dress lightly: Start with half the dressing, toss, then add more as needed. This keeps the spinach from getting soggy and ensures every bite is evenly coated.
- Fresh parmesan: Skip the pre-shredded kind, use fresh is possible!
- Layer for presentation: When serving to guests, build the salad in layers, spinach base, chickpeas, croutons, avocado, and parmesan on top. It looks beautiful and stays crisp longer. Have extra dressing at the table.
Parmesan Spinach Caesar Salad with Chickpeas and Avocado
Equipment
Ingredients
- 6 cups Baby spinach, or arugula
- 3-4 slices Sourdough bread , cubed
- 2 medium Avocados, cubed
- 1/4 cup Parmesan cheese, shaved or shredded
- 1, 15 oz. can Chickpeas, drained and pat dry
- 4 tbsp Olive oil, divided
- Kosher salt
- Fresh cracked black pepper
For the dressing:
- 2 Egg yolks
- 2 cloves Garlic
- 1/2 tsp Kosher salt
- Fresh cracked black pepper
- 1/2 cup Olive oil
- 1/4 cup Parmesan cheese, shredded
Instructions
For the dressing:
- In a large wide mouth mason jar combine egg yolks, garlic, salt, pepper, and half of the olive oil. Use an immersion blender to blend the mixture for about 30 seconds until it begins to emulsify.2 Egg yolks, 2 cloves Garlic , 1/2 tsp Kosher salt, Fresh cracked black pepper, 1/2 cup Olive oil
- Add in the parmesan cheese and the remaining olive oil. Blend again until smooth, if the dressing is too thick, thin with additional oil or water.1/2 cup Olive oil, 1/4 cup Parmesan cheese
For the salad:
- Preheat oven to 350 degrees F. Add chickpeas to a sheet pan, make sure they are thoroughly dried, drizzle with the remaining olive oil, and season with salt and pepper. Toss to combine, bake for 25-30 minutes or until crispy and golden.1, 15 oz. can Chickpeas, 4 tbsp Olive oil, Kosher salt, Fresh cracked black pepper
- Add bread cubes to a sheet pan, drizzle with 2 tablespoons olive oil, salt, and pepper. Toss to combine, bake for 8-10 minutes or until golden brown.3-4 slices Sourdough bread , 4 tbsp Olive oil, Kosher salt, Fresh cracked black pepper
- Add spinach to a large mixing bowl, add in the crispy chickpeas, croutons, and parmesan. Drizzle in the parmesan dressing and toss to combine! Top with the cubed avocado and enjoy!6 cups Baby spinach, 2 medium Avocados, 1/4 cup Parmesan cheese
Notes
- Use baby spinach: I prefer baby spinach because the leaves are smaller and easier to eat, a mix of baby arugula or spring greens also work.
- Roast the chickpeas: For extra crunch and flavor, roast the chickpeas with olive oil, salt, and a pinch of your Everyday Blend or Southwest Blend until golden and crisp. These can be made in the air fryer also!
- Creamier dressing: Add a spoonful of plain Greek yogurt or mashed avocado to the parmesan dressing for a richer, thicker texture.
- Serving suggestion: Serve alongside grilled chicken, red meat, or salmon for a complete meal, or enjoy as a hearty side salad.
Nutrition
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Serving & Storage
This salad is best enjoyed fresh, but you can store the components separately for easy prep ahead of time.
- Storage: Keep the dressing in a sealed jar in the fridge for up to a week. Store the chickpeas at room temperature if roasted, and the spinach, parmesan, and avocado should be stored separately to keep them fresh and crisp. Wait to cut open the avocado until ready to serve.
- Assemble before serving: Toss everything together just before eating to prevent the spinach from wilting or getting soggy.
- Serving idea: Serve this salad as a light lunch, or pair it with grilled chicken, shrimp, or a bowl of soup for a satisfying dinner. It also makes a perfect side for pasta, steak, or roasted salmon.
Recipe Frequently Asked Questions
Absolutely. The parmesan Caesar dressing can be made up to a week in advance and stored in the refrigerator. Give it a stir or shake before serving. It will keep in an airtight container.
Any crusty bread works, French bread, ciabatta, or focaccia are great options for making croutons. Or use store-bought croutons.
Yes, you can. Store-bought dressing will work it just won’t be as rich as the homemade version.
Absolutely. Kale, romaine, or arugula all work well here. If using kale, massage it with a bit of olive oil first to soften the texture.
It pairs beautifully with grilled chicken, shrimp, salmon, or a bowl of soup. For a lighter meal, serve it with crusty bread or garlic toast.
Tools I Recommend
- Half Sheet Pan – my go-to baking sheet, these are truly non-stick and clean up nicely. I lay the prepped ingredients on the sheet pan to transport them to and from the grill.
- Tongs – I love a good pair of trusty tongs. This set is great because it offers different lengths.
- Immersion Blender – perfect for making the Caesar dressing, I highly recommend this for making dressing and soups at home!
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
