Caesar Salad with Roasted Yam and Crispy Chickpeas
This Caesar Salad with Roasted Yam and Crispy Chickpeas is a nutrient-packed twist on the classic — designed to be filling, balanced, and supportive of brain health, not a sad side salad.
With roasted yams for complex carbs, crispy chickpeas and quinoa for plant-based protein, leafy greens for fiber, and a creamy Greek yogurt Caesar dressing, this salad works as a complete vegetarian meal or a hearty base you can customize with extra protein.
As a Vancouver-based holistic nutritionist, I focus on plant-forward meals that support steady energy, focus, and blood sugar balance — especially for busy lifestyles and brains that don’t do well with energy crashes.
Why You’ll Love This Caesar Salad
This upgraded Caesar salad checks all the boxes for a nourishing, satisfying meal:
Balanced & Filling: Includes protein, fiber, healthy fats, and complex carbs
Brain-Friendly: Supports focus and energy through steady fuel (not spikes)
Meal Prep–Friendly: Components store well for quick lunches
Customizable: Easy to make vegetarian, vegan, or higher-protein
Gluten-Free: Naturally gluten-free with simple ingredients
Caesar Salad with Roasted Yam and Crispy Chickpeas Recipe
Prep Time: 15 minutes | Cook Time: 25 minutes | Serving: 4
Ingredients
Salad
1 head romaine lettuce, chopped
1 bunch kale, de-stemmed and chopped
4 cups cubed yams (about 1 large or 4 small, cut into 1-inch cubes)
1 cup uncooked quinoa, cooked (yields ~3 cups)
1 can (15 oz) chickpeas, drained and rinsed
Coating for Yams and Chickpeas
3 tsp garlic powder
2 tsp onion powder
2 tsp paprika
1 tsp salt
1 tsp pepper
Avocado oil, for tossing
Greek Yogurt Caesar Dressing
1 cup full-fat plain Greek yogurt
Juice and zest of 1 large lemon
1 tbsp capers, finely chopped
3 cloves garlic, minced (or to taste)
¼ cup olive oil
Salt and pepper, to taste
Optional: 1 tsp nutritional yeast or 1 tbsp grated parmesan cheese for umami
Optional Toppings
Hemp hearts, for a protein boost
Boiled egg, sliced or chopped
Instructions
Step 1: Roast the Yams & Chickpeas
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Toss yam cubes with avocado oil, half the garlic powder, onion powder, paprika, salt, and pepper. Spread evenly on one half of the baking sheet.
Pat chickpeas dry with a paper towel, then toss with avocado oil and the remaining spices. Spread on the other half of the baking sheet.
Roast for 25 minutes, flipping halfway, until yams are soft and chickpeas are crispy.
Step 2: Prepare the Dressing
In a small bowl, whisk together Greek yogurt, lemon juice and zest, chopped capers, minced garlic, olive oil, salt, and pepper.
If using, mix in nutritional yeast or parmesan for extra flavor. Adjust consistency with a splash of water if needed.
Step 3: Assemble the Salad
Massage the chopped kale with a drizzle of lemon juice and olive oil for 1–2 minutes until tender. Set aside.
In a large bowl, combine chopped romaine and massaged kale.
Toss with the Caesar dressing to coat evenly.
Top with cooked quinoa, roasted yams, and crispy chickpeas. Optional: Sprinkle with hemp hearts or add sliced boiled egg for a protein boost.
Serve immediately for the crispiest texture!
How to Add More Protein (Make It a Full Meal)
This salad is already balanced, but if you want even more protein, try adding:
Plant-Based Protein Add-Ons
Baked or air-fried tofu
Tempeh, cubed and roasted with the yams
Extra chickpeas or white beans
Animal Protein Add-Ons
Sliced boiled or jammy eggs
Grilled chicken breast
Grilled or roasted salmon (pairs especially well with the lemony dressing)
These additions turn this into a high-protein lunch or dinner bowl that supports satiety and focus.
Nutritional Highlights (Per Serving, Approximate)
Calories: ~420 kcal
Protein: ~16 g (before added proteins)
Carbohydrates: ~55 g
Fat: ~16 g
Fiber: ~10 g
Why This Supports Brain Health
Protein (chickpeas, quinoa, yogurt) supports neurotransmitter function
Fiber (greens, yams) helps stabilize blood sugar
Healthy fats (olive oil, avocado oil, hemp hearts) support cognitive health
Micronutrients from greens and yams provide antioxidants and vitamin A
Meal Prep Tips
Store roasted yams, chickpeas, quinoa, and dressing separately for up to 3–4 days
Massage kale ahead of time — it holds up better than romaine
Re-crisp chickpeas in the oven for 5–7 minutes if needed
More Balanced Recipes You’ll Love
If you enjoyed this salad, try these other Growing Minds Nutrition recipes:
Nourishing Roasted Veggie Buddha Bowl with Tahini-Dijon Dressing
Simple Greek Yogurt Breakfast Bowl (Protein-Packed & Brain-Boosting) – an easy way to build a balanced breakfast with protein, fiber, and healthy fats
High-Protein Cucumber Greek Yogurt Dip – a refreshing, protein-rich dip that pairs well with wraps, bowls, or veggies
All of these recipes follow the same principle: supporting brain health and steady energy through balanced nutrition.
Final Thoughts
This Caesar Salad with Roasted Yam and Crispy Chickpeas proves that salads can be satisfying, nourishing, and brain-friendly. Whether you keep it vegetarian or add your favorite protein, it’s a flexible, flavorful way to fuel your day.
If you try it, let me know how you customize it — I love seeing how you make these recipes your own 💛
