Romaine Salad with Tomatoes, Homemade Gluten‑Free Croutons, Roasted Chickpeas & Creamy Caesar

A crunchy, cozy, everything‑you‑want salad that proves Caesar doesn’t need gluten to be iconic

There are salads you eat because you “should,” and then there are salads you eat because they’re genuinely delicious. This one is definitely the second kind. It’s crisp, creamy, crunchy, and honestly feels like the glow‑up version of a classic Caesar. The homemade gluten‑free croutons are golden and toasty, the roasted chickpeas add this amazing warm crunch, and the creamy Caesar dressing ties everything together like the main character it is. It’s the kind of salad that makes you feel like you’re eating something fancy from a café, even if you’re actually in your kitchen wearing sweatpants.

Ingredients

For the Salad

• 4 cups chopped romaine lettuce

• 1 cup cherry tomatoes, halved

• 1 cup roasted chickpeas (see below)

• 1 cup homemade gluten‑free croutons (see below)

For the Roasted Chickpeas - we use Biena Chickpeas Snacks Sea Salt or you can make your own

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 tablespoon olive oil

• ½ teaspoon salt

• ½ teaspoon garlic powder

• ½ teaspoon paprika

For the Gluten‑Free Croutons - we buy our favorite gluten free bread (Flour Craft Country White)

For the Creamy Caesar Dressing

• ¼ cup mayonnaise

• 1 tablespoon lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon Edward & Sons Wizard Worcestershire sauce

• 1 clove garlic, minced

• 2 tablespoons grated Parmesan

• 1–2 tablespoons water to thin

• Pinch of salt and pepper

Directions

Roast the Chickpeas - we use Biena Chickpeas Snacks Sea Salt

Make the Gluten‑Free Croutons - we buy our favorite gluten free bread (Flour Craft Country White)

• Reduce oven heat to 375°F.

• Toss the bread cubes with olive oil, garlic powder, oregano, and salt.

• Spread on a baking sheet and bake for 10–12 minutes, or until golden and crisp.

• Try not to eat them all before they make it into the salad.

Whisk the Caesar Dressing

• In a small bowl, mix together the mayonnaise, lemon juice, Dijon, Worcestershire, garlic, and Parmesan.

• Add water a little at a time until it reaches your perfect creamy‑pourable consistency.

• Taste and adjust — more lemon for brightness, more Parmesan for richness.

Build the Salad

• Add the chopped romaine to a large bowl.

• Toss with the tomatoes, roasted chickpeas, and gluten‑free croutons.

• Drizzle with the creamy Caesar dressing and toss gently to coat.

• Add extra Parmesan on top if you’re feeling fancy (which I always am).