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Avocado Caesar Salad with Chickpea Croutons

Is there anything better than walking into your market or farmer’s market and spotting an abundance of perfectly ripened avocados? It’s a scene out of dream for me, I use avocado almost daily for creamy, healthy fats, vitamin C, and antioxidants. They are fabulous on their own with a sprinkle of hemp seeds or a few slices of tomato, but I love to take advantage of avocado’s creamy texture and use it for the base of a plant-based caesar dressing. This is a vegan dream, but I also don’t mind modifying the recipe and adding a few anchovies into the base recipe for that classic caesar taste. Chickpeas add dietary fiber and are a good source of iron, while adding a nice crunch in place of processed white bread croutons. For a complete dinner, add 4-5 ounces of wild grilled salmon or a scoop of steamed quinoa.

Serves 2-3


1 head romaine lettuce, finely chopped OR 1 bunch Lacinito Kale, finely chopped

1/2 cup chickpeas, cooked and drained (patted dry)

1 tsp. sea salt

1/2 tsp. turmeric, ground

1/2 tsp. paprika

juice and zest of 1 small lemon

1 T. extra virgin olive oil

3/4 cup quinoa, cooked


1/2 avocado

1 T. nutritional yeast

2 tsp. Dulse seaweed (vegan option) or 2 anchovy filets

1 garlic clove

juice of 1 lemon

1/4 cup water


Preheat oven to 325 degrees, line a baking sheet with parchment paper. Pat the cooked and drained chickpeas dry, then add to a small mixing bowl with the sea salt, lemon juice and zest, ground turmeric, paprika, and olive oil. Spread the seasoned chickpeas out on the lined cooking sheet, then place in oven and roast for approx. 25-30 minutes or until crispy.

Add all dressing ingredients to a blender, and blend until smooth. Place in refrigerator until ready to use.

Chop romaine or kale, toss in slightly cooled chickpeas, cooked quinoa, and avocado caesar dressing. Finish with a fresh grind of black pepper and squeeze of lemon.

Enjoy chilled.



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