This potato Caesar salad is crispy, creamy, packed with chickpeas and greens — and totally oil-free!
Ingredients:
🥔 Baked potatoes (4 medium)
🫘 1.5 cans Chickpeas (drained)
🧀 5 T Nutritional yeast (divided)
🧂 Salt & pepper (to taste)
🧈 8 oz firm Tofu (for Caesar dressing, drained)
🍋 3 T Lemon juice
🧄 2 cloves Garlic & 1 T Mustard
🍁 1 T Maple syrup
💧 Water (as needed)
🌿 6 C fresh greens (romaine, kale, spinach, or a mixture)
Instructions
1. Preheat oven to 425°F.
2. Scrub potatoes, pierce with a fork, and bake for 45–60 minutes until tender.
3. Cut potatoes in half lengthwise and carefully scoop out the centers, leaving about ¼-inch potato flesh attached to the skins.
4. Return potato skins to the oven and bake another 15–25 minutes until crispy. (Dip it in salt water bath first, if desired.)
5. While potato skins bake, combine chickpeas, nutritional yeast, salt, and pepper.
6. Air fry chickpeas at 375°F for 10–15 minutes, shaking occasionally, until slightly crispy. (Alternatively, roast in the oven at 425°F for 20–30 minutes.)
7. Prepare Caesar dressing by blending tofu, lemon juice, nutritional yeast, garlic, mustard, maple syrup, water, salt, and pepper until smooth & creamy.
8. Chop fresh greens.
9. Toss chickpeas and greens with the Caesar dressing until evenly coated.
10. Fill the crispy potato skins with the chickpea Caesar mixture.
11. Serve immediately.
Approximate Nutrition Information (per serving, 4 servings)
Calories: ~390
Protein: ~24 g
Carbohydrates: ~60 g
Fiber: ~13 g
Fat: ~5 g
Saturated fat: ~1 g
Sodium: ~650 mg (varies with added salt and tofu brand)
Calcium: ~200 mg
Iron: ~5 mg