Caesar Salad with Chickpeas
Hot flashes are a common challenge during menopause, but incorporating nutrient-rich, plant-based meals into your diet can help manage these symptoms. This Caesar Salad with Chickpeas is not only delicious but also packed with ingredients that support hormonal balance.
The roasted chickpeas provide a satisfying crunch, while the seeds add extra nutrition and texture. Perfect for a quick lunch or light dinner, this salad is a flavorful way to nourish your body.
Ingredients:
For the Salad:
1 head of romaine lettuce, chopped (or use a mix of leafy greens)
1 can (15 oz / 400g) chickpeas, drained and rinsed
1/4 cup (60 ml) olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1/4 cup (30g) mixed seeds (such as sunflower, pumpkin, and sesame seeds)
1/2 cup (50g) croutons (optional)
2 tablespoons (15g) nutritional yeast (optional, for a cheesy flavor)
For the Dressing:
1/2 cup (120 ml) tahini
2 tablespoons (30 ml) lemon juice
1 tablespoon (15 ml) Dijon mustard
2 cloves garlic, minced
1 tablespoon (15 ml) capers, chopped (optional)
1 tablespoon (15 ml) caper brine (optional)
1/4 cup (60 ml) water (adjust for desired consistency)
Salt and pepper, to taste
Instructions:
Prepare the Chickpeas:
Preheat the oven to 400°F (200°C).
Toss the chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper.
Spread them out on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until crispy.
Make the Dressing:
In a bowl, whisk together the tahini, lemon juice, Dijon mustard, minced garlic, chopped capers (if using), and caper brine.
Gradually add water to thin the dressing to your desired consistency.
Season with salt and pepper to taste.
Assemble the Salad:
In a large bowl, combine the chopped romaine lettuce with the roasted chickpeas and mixed seeds.
Toss with the dressing until well-coated.
Add croutons and nutritional yeast if desired.
Serve immediately and enjoy!
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