Arugula Caesar Salad

Arugula Caesar Salad Recipe

Arugula Caesar Salad

This light and healthy version of a Caesar salad features crispy roasted chickpeas instead of bread croutons.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Salad
Servings 4


  • 1 pkg (5 oz) Queen Victoria Baby Arugula Salad Mix
  • 4 oz romaine hearts chopped
  • 1/2 cup Parmesan Cheese shaved
  • 1/4 cup oil-packed sun-dried tomatoes chopped

Lemony Roasted Chickpeas

  • 1 can (19 oz) chickpeas drained and rinsed
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp onion powder
  • 1/4 tsp each salt and pepper

Yogurt Ceasar Dressing

  • 1/2 cup plain yogurt
  • 1 clove garlic minced
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp each salt and pepper


  • Lemony Roasted Chickpeas: Preheat oven to 300°F. Pat chickpeas dry with tea towel. Combine olive oil, lemon juice, lemon zest, onion powder, salt and pepper; toss with chickpeas to coat. Spread chickpeas evenly on parchment paper–lined rimmed baking sheet. Roast for about 1 hour or until crisp and golden.
  • Yogurt Caesar Dressing: Whisk together yogurt, garlic, lemon juice, olive oil, Worcestershire sauce, mustard, salt, pepper and 1/4 cup (60 mL) water until combined.
  • Toss arugula salad mix and romaine hearts with dressing. Garnish with Parmesan, sun-dried tomatoes and roasted chickpeas.


Tip: To save time, use store-bought Caesar dressing if desired.
Keyword Salad