Crispy Chickpea Caesar Salad

Fry, baby, fry.

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If you haven’t figured it out yet, I am all about the texture, so this crispy chickpea caesar salad is my idea of a good time. Crunchy romaine, crispy chickpea “croutons,” and a smooth creamy Caesar dressing come together in one bowl for a refreshing salad that’s comfortingly familiar . . . and just different enough to keep it interesting.

A classic Caesar dressing is made with emulsified egg yolk and oil, and while I’ve definitely made (and enjoyed!) that style of Caesar dressing before, I’ve opted for the “cheat” route here by using mayo as the base. This makes the dressing easier to throw together and a little more stable should you want to store it . . . and honestly? I found I preferred the slightly thicker creaminess of the mayo base against the lightness of the crispy chickpeas here. That said, if you’re determined to make it with the egg yolk and oil, you can find my recipe for that style of Caesar dressing here.

Crispy chickpeas can be tricky to nail, but if you keep a few things in mind, you CAN get them there. Here are my tips for achieving chickpeas that are crispy enough to warrant ASMR.

1. Drain, rinse, and dry those chickpeas. Waterlogged chickpeas are almost impossible to get truly crispy, so before you even heat up the pan (or the air fryer!), drain the chickpeas and rinse them well. Then place them on a paper towel-lined baking sheet and rub them vigorously with more paper towels until they’re as dry as possible.

2. Rub off the skins. While you’re drying the chickpeas, try to rub off those thin exterior skins. They trap moisture, so the more you can remove, easier the chickpeas will crisp up and the crispier they’ll remain.

3. Don’t crowd them. Whether you’re using the air fryer or a pan, make sure the chickpeas have plenty of space to breathe so they don’t steam each other. I recommend one can at a time; if you’re trying to crisp up two cans of chickpeas, do two separate batches.

4. Use medium heat. If you’re cooking them in a pan, a moderate heat allows the chickpeas time to dry out so they don’t burn before they can get truly crisp.

5. Let them be. Every time you move the chickpeas, you’re disrupting their cooking. Yes, you want them evenly browned on all sides, but they won’t brown at all if you keep shaking them around. If you’re using a pan, try to let them be for a least a minute at a time. If you’re air frying, you really only need to shake the basket once halfway through cooking.

6. Eat them right away! Chickpeas are at their crispiest as soon as they’re done cooking. As they sit, the moisture remaining in their centers will work its way to the exterior and they’ll lose that great texture. Sure, there are ways to recrisp them, but fresh is best.

The Caesar dressing can be made up to 3 days ahead; cover and store it in an airtight container in the refrigerator. The chickpeas will always be at their crispiest when they’re fresh, but if you have leftovers, you can also store them in an airtight container in the refrigerator for up to 3 days. I recommend reheating them in a dry pan over medium heat— that will help them regain some of their original crispness.

Enjoy!

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Crispy Chickpea Caesar Salad

(Makes 4-6 servings)

Prep time: 15 minutes

Cook/Assembly time: 20-25 minutes

Instructions

The “Cheat’s” Caesar Dressing

1 medium garlic clove, finely chopped

1 tablespoon freshly squeezed lemon juice, plus more as needed

3 anchovy fillets

⅛ tsp. kosher salt (I used Diamond Crystal)

½ cup mayonnaise

½ tsp. Worcestershire sauce

½ oz. (2 tablespoons) finely grated parmesan cheese

Freshly ground black pepper, to taste

1 tablespoon water, as needed

The Salad

1 (14.5-oz.) can chickpeas, drained and rinsed

2 tablespoons extra-virgin olive oil

½ teaspoon kosher salt (I used Diamond Crystal)

Freshly ground black pepper

1 medium head romaine (about 10 oz), washed, dried, and torn

1 oz. parmesan, shaved

Equipment: Medium bowl, cutting board, chef’s knife, whisk, air fryer or large wide pan, large bowl, serving bowl, salad tongs

Instructions

The “Cheat’s” Caesar Dressing

1. In a medium bowl, combine lemon juice and garlic. Set aside for 5 minutes.

2. Meanwhile, finely chop the anchovies. Sprinkle the salt over top and continue to chop, periodically smashing the salt into anchovies with the side of the knife until a paste forms.

3. Add the anchovy paste to the lemon juice and garlic. Add mayo, Worcestershire sauce, and Parmesan, along with several hefty grinds of black pepper, and whisk until combined.

4. Add room temperature water, a teaspoon at a time, until the dressing is a thick pouring consistency that coats the back of a Romain leaf nicely. Taste and season with salt.

The Salad

1. To make the crispy chickpeas, line a baking sheet with paper towels. Spread drained and rinsed chickpeas out on top and cover with a second layer of paper towels, pressing lightly and rolling the chickpeas around to dry them and encourage them to release their skins. (This will help the chickpeas crisp up better.)

2. If air frying the chickpeas, heat the air fryer at 400°F for 5-10 minutes to preheat. Transfer the dried chickpeas to a large bowl and add 2 tablespoons of oil. Toss to combine.

3. Transfer chickpeas to the air fryer and cook for 6 minutes. Shake the basket to redistribute chickpeas, then continue to air fry until crispy on the outside but still slightly soft, 4-6 minutes more.

4. Return to the bowl and, while still warm, season with ½ teaspoon salt and black pepper.

5. If pan-frying the chickpeas, heat the oil in a large wide pan over medium heat. Add the chickpeas and cook, tossing occasionally, until crispy all over, 5-6 minutes.

6. Season the chickpeas with ½ teaspoon salt and black pepper and toss briefly to coat, then transfer to a clean bowl.

7. To build the salad, toss together romaine and 2 tablespoons caesar dressing in a bowl. Add shaved parm and toss again, adding more dressing if desired.

8. Top with crispy chickpeas and serve immediately.

Originally posted September 1, 2024. Updated March 29, 2026.