Parmesan Spinach Caesar Salad with Chickpeas and Avocado
This Spinach Caesar Salad with Parmesan Dressing & Crispy Chickpeas is a hearty, flavor-packed twist on the classic. Fresh spinach is tossed with a creamy homemade parmesan dressing, then topped with croutons, crunchy roasted chickpeas, and avocado. Great as a side or main dish!
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
Serving: 1servingCalories: 382kcalCarbohydrates: 38gProtein: 12gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 34mgSodium: 832mgPotassium: 376mgFiber: 6gSugar: 28gVitamin A: 362IUVitamin C: 52mgCalcium: 301mgIron: 2mg