Caesar Salad (MIND Diet Friendly)

I love, love, love Caesar salad—there’s just something about the crisp greens, creamy dressing, and crunchy toppings that makes it irresistible! This version keeps all the classic flavors but swaps out Parmesan for toasted nuts and seeds, adding extra texture and nutrients. A tangy, protein-rich yogurt-based dressing ties everything together.

Ingredients

Instructions

1. Preheat oven to 400°F (200°C).
2. Pat the chickpeas completely dry with a towel (removes excess moisture for crispiness).
3. Toss chickpeas with olive oil, garlic powder, salt, and pepper.
4. Spread on a baking sheet in a single layer.
5. Roast for 25-30 minutes, shaking the pan halfway through, until golden and crispy.
6. In a medium bowl, whisk together Greek yogurt, olive oil, lemon juice, Dijon mustard, Worcestershire sauce and garlic until smooth.
7. Add salt and pepper to taste.
8. Thin with 1–2 tbsp water if needed.
9. In a dry skillet over medium heat, add ¼ cup chopped walnuts.
10. Sprinkle with ½ tsp smoked paprika and a pinch of garlic powder & salt.
11. Toast for 2-3 minutes, stirring frequently, until fragrant.
12. Remove from heat and let cool.
13. In a large bowl, toss together the romaine, sppinach and sliced red onion.
14. Add the toasted nuts and seeds, then toss lightly to combine.
15. Drizzle the yogurt-based Caesar dressing over the salad and toss evenly to coat.
16. Serve immediately and enjoy!