Name: Salmon Caesar Salad with Crispy Chickpeas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Cuisine: italian inspired
Ingredients: 1 – 15oz can chickpeas, drained, rinsed, and dried with kitchen towel; 1 1/2 tablespoons olive oil; salt and pepper to taste; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon paprika; 1/4 teaspoon dried oregano; 1/4 teaspoon dried dill; 4-5 cups chopped romaine lettuce; 1 batch of Homemade Caesar Dressing; 1/4 cup shaved parmesan cheese, plus more for serving; 2 – 5-6oz salmon fillets; 1 1/2 tablespoons olive oil; salt and pepper

This easy and delicious Salmon Caesar Salad with crispy chickpeas is a quick and flavorful weeknight dinner or lunch.

this recipe

Salmon Caesar Salad with Crispy Chickpeas

If you love Caesar salad then you are going to love this version with perfectly cooked salmon and crispy chickpeas. The salmon is seasoned simply with salt and pepper and the crispy chickpeas are a fun twist on traditional croutons.

This protein packed salad is filling, easy to make, and so delicious. Plus, you can add extra veggies, swap out the protein and really make it your own. This quick salad recipe is sure to be a new weeknight dinner favorite.

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Salad Ingredients

Chickpeas: instead of the more traditional croutons that are typically found in Caesar salad, we’re using crispy chickpeas to add some much needed crunch. You’ll need one 15 ounce can of chickpeas for this recipe.

Herbs and Spices: after the chickpeas are roasted and crispy, they’re tossed in a delicious seasoning blend that includes dried herbs and spices like garlic powder, onion powder, paprika, and dried dill.

Salmon: you’ll need a few room temperature salmon fillets for this recipe.

Romaine Lettuce: plenty of fresh chopped romaine forms the base of this salad.

Caesar Dressing: my homemade caesar dressing is always my favorite go-o for this recipe. It’s easy to make and so flavorful! If you want to save even more time, you can always go with your favorite store-bought version.

Parmesan: last but not least you’ll need a bit of shaved parmesan cheese to toss into the salad.

Helpful Kitchen Tools

How to Make a Salmon Caesar Salad

Step One: Preheat oven to 400 degrees and line a large baking sheet parchment paper. Spread the chickpeas onto the baking sheet and drizzle on the olive oil. Toss the chickpeas until coated in oil. Roast the chickpeas at 400 degrees for 30-35 minutes, stirring every 10 minutes, or until the chickpeas are as crispy as you like. Remove the chickpeas from the oven and immediately season them with the salt, pepper, spices, and toss until coated. Set aside.

Step Two: Bring the salmon to room temperature and then pat the fish dry with a paper towel. Season each side with a bit of salt and pepper. Heat a large pan over medium-high heat. Once hot, add 1/2 tablespoon of oil to the pan. Cook the salmon 4-5 minutes per side until golden brown and cooked to your liking.

Step Three: Add the lettuce and parmesan to a large mixing bowl. Add a few spoonfuls of dressing and 1/3 cup of chickpeas. Toss until the lettuce is well coated.

Step Four: Divide the salad into bowls and top with cooked salmon filets. Garnish with additional chickpeas and shaved parmesan.

How to Store

Chickpeas: You will likely have some crispy chickpeas leftover after making this recipe. Store them in an air-tight storage container or bag in a cool dry place.

Salad and Salmon: I recommend storing any leftover salad and salmon separately. The salad will be last in the fridge for a day and the salmon will last for 2-3 days. I prefer to avoid having leftovers and making just enough salad for every meal so that the salad doesn’t become wilted and soggy.

Ways to Serve

What I love about this recipe is that it is so easy to customize! You can easily add some things to this Caesar salad to really make it your own. Here are a few of my favorite additions:

Capers – these add even more of a briny bight to the salad and work well with the salmon.
Fresh lemon juice – give your salad and salmon a squeeze of fresh lemon juice before serving to add even more delicious flavor.
Greens – while romaine lettuce is traditional, you can always add in some different greens to your salad. I love adding fresh arugula!
Veggies – feel free to add a few more vegetables to this salad like cucumber, tomato, red onion, or whatever you like.
Swap the protein – don’t love salmon? you can easily swap it for chicken or another fish if you prefer.

Salmon Caesar Salad with Crispy Chickpeas

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Author: Ashlea Carver
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 2 1x
Category: lunch
Method: stovetop
Cuisine: italian inspired
Diet: Gluten Free

Print Recipe

Author: Ashlea Carver
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 2 1x
Category: lunch
Method: stovetop
Cuisine: italian inspired
Diet: Gluten Free

Ingredients

For the Chickpeas

1 – 15oz can chickpeas, drained, rinsed, and dried with kitchen towel
1 1/2 tablespoons olive oil
salt and pepper to taste
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried dill

For the Salad

4–5 cups chopped romaine lettuce
1 batch of Homemade Caesar Dressing
1/4 cup shaved parmesan cheese, plus more for serving

For the Salmon

2 – 5-6oz salmon fillets
1 1/2 tablespoons olive oil
salt and pepper

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Method

Make the chickpeas: Preheat oven to 400 degrees and line a large baking sheet parchment paper. Spread the chickpeas onto the baking sheet and drizzle on the olive oil. Toss the chickpeas until coated in oil. Roast the chickpeas at 400 degrees for 30-35 minutes, stirring every 10 minutes, or until the chickpeas are as crispy as you like. Remove the chickpeas from the oven and immediately season them with the salt, pepper, spices, and toss until coated. Set aside.
Make the salmon: Bring the salmon to room temperature and then pat the fish dry with a paper towel. Season each side with a bit of salt and pepper. Heat a large pan over medium-high heat. Once hot, add 1/2 tablespoon of oil to the pan. Cook the salmon 4-5 minutes per side until golden brown and cooked to your liking.
Prep the Salad: Add the lettuce and parmesan to a large mixing bowl. Add a few spoonfuls of dressing and 1/3 cup of chickpeas. Toss until the lettuce is well coated.
Serve: Divide the salad into bowls and top with cooked salmon filets. Garnish with additional chickpeas and shaved parmesan.