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Close Up of Caesar Salad with Chickpeas and Parmesan Potatoes

Caesar Salad with Chickpeas and Parmesan Potatoes

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  • Author: Jess Bunn
  • Total Time: 40 minutes
  • Yield: Serves 2
  • Diet: Gluten Free


This Caesar Salad with Chickpeas adds a contemporary twist to a well-loved classic, with the addition of scrumptious Parmesan Potatoes.  Here’s a surprisingly simple way to transform an already delicious Caesar Salad into a head-turning meal – quickly and easily.



For baking, dressing, and sprinkling:

  • 40g freshly grated parmesan

To bake:

  • 2 potatoes
  • 1 tin chickpeas
  • 2 medium sized cloves garlic (keep skin on)

Caesar salad dressing

  • 1 teaspoon (5ml) Worcestershire sauce
  • 2 anchovies
  • 1 tablespoon (15ml) juice from 1 lemon
  • 1 tsp Dijon mustard
  • 1 large egg yolk
  • 1/2 cup (125ml) canola oil
  • Kosher salt and freshly ground black pepper

Salad base

  • 2 heads Romaine lettuce, inner leaves only, washed and carefully dried, large leaves torn into smaller pieces just prior to tossing, smaller leaves left intact


Oil, salt and pepper as needed for cooking


  1. Peel your potatoes, cut into quarters and boil until soft and nearly starting to fall apart. Drain the potatoes and chuff in the colander to get a rough, scraggly exterior.
  2. Tip the potatoes into a roasting tray, a suitable size for your air fryer or oven and break into smaller bite-sized chunks. Tip the drained and rinsed chickpeas into the other side of the roasting dish, and drizzle everything with oil. Sprinkle with salt and pepper to taste.Then, nestle the garlic cloves (still in their skins) into the roasting dish.
  3. Add the potatoes, chickpeas, and garlic to your air fryer and cook at 190C for 20 minutes, or your preheated oven for 25-30 minutes, until both the chickpeas and potatoes are golden and crispy.
  4. Remove the garlic cloves from the roasting pan. They should be soft and easily squeezed from the skin.  Now, sprinkle the crispy potatoes and chickpeas with half of the parmesan (about 20g), then return the dish to the oven to crisp at 200C for 2-4 Minutes.
  5. It’s time to make the dressing.  Squeeze the garlic cloves from their skins into a tall jug. Then, add a small handful of the remaining parmesan (around 10g, so you still have a little leftover), plus the lemon juice, egg yolk, mustard, and anchovies. Use a stick blender to blend the ingredients into a paste. With the stick blender running, slowly drizzle in the canola oil, lifting the stick blender up and down to emulsify the dressing. Once all the oil is used up, add a few teaspoons of hot water to the dressing to thin it to the consistency of plain yoghurt. Season with salt and pepper to taste and set aside.
  6. Tear or chop the larger Romaine lettuce leaves, leaving the smaller ones intact, then add them to a large bowl and toss with the dressing until well coated. Add the crispy parmesan potatoes and chickpeas to the bed of lettuce. Pour over the remaining dressing as needed, until everything is thoroughly coated.
  7. Drizzle the remaining grated parmesan over the salad, serve right away, and bask in the praise.
  8. This recipe is a great way to increase the protein content – along with healthy fibre – while serving up an absolutely delicious gluten-free meal. And of course, you can also adjust the quantity of Parmesan cheese according to your taste preferences. Enjoy!
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Category: Salad
  • Method: Air Fryer
  • Cuisine: Italian-inspired


  • Serving Size: 2
  • Calories: 1015.69
  • Sugar: 9.34g
  • Sodium: 1381.1mg
  • Fat: 67.99g
  • Saturated Fat: 8.57g
  • Unsaturated Fat: 56.79g
  • Trans Fat: 0.22g
  • Carbohydrates: 80.71g
  • Fiber: 25.52g
  • Protein: 30.28g
  • Cholesterol: 108.52g

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