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Air-fryer salads · 20 minutes

Air-Fryer Caesar with Charred Romaine and Chickpea Croutons

The romaine goes in the air fryer for 4 minutes so the edges char and the heart stays cold, and crunchy chickpeas stand in for croutons.

Prep
8 min
Cook
12 min
Total
20 min
Serves
2
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VegetarianGluten-freeEgg-freeAir fryer

A Caesar is mostly about contrast, and the air fryer adds two kinds at once. Halved romaine hearts get four minutes at high heat, just long enough to blister the outer leaves while the core stays crisp and cold. Chickpeas take the croutons’ job and do it better: crunchy outside, creamy in the middle, and 7 grams of protein per serving.

The dressing skips anchovies and raw egg. Greek yogurt brings the body, a little Dijon and capers bring the salty-funky edge, and a lot of parmesan does the rest. It keeps for four days, so make double.

The recipe

Air-Fryer Caesar with Charred Romaine and Chickpea Croutons

Prep 8 min · Cook 12 min · Total 20 min · Serves 2

Ingredients

Tap to tick off as you go.

For the chickpea croutons

For the dressing

For the salad

Method

  1. Step 1: Dry the chickpeas

    Roll the drained chickpeas in a clean towel until the skins look matte. Pull off any loose skins; they burn. Toss with the oil, paprika, garlic powder and salt.

  2. Step 2: Crisp the chickpeas

    Air-fry at 390°F for 10–12 minutes, shaking the basket twice, until they rattle and are deep golden. Tip into a bowl.

  3. Step 3: Make the dressing

    While they cook, whisk the yogurt, grated parmesan, lemon juice, Dijon, capers and brine, garlic and oil. Season with plenty of pepper. Loosen with a splash of water if it’s thicker than pourable.

  4. Step 4: Char the romaine

    Brush the cut sides of the romaine with the 1 tsp oil. Air-fry cut side up at 400°F for 3–4 minutes, until the leaf edges are blistered and brown but the core is still cold.

  5. Step 5: Build and serve

    Lay the romaine on plates, spoon the dressing into the leaves, and scatter over the chickpeas and shaved parmesan. Serve with lemon wedges, straight away.

Good to know

  • The chickpeas soften as they cool and as soon as they touch dressing. Add them at the very last second, and keep any extras in an open bowl, not a sealed box.
  • If your air fryer is small, char the romaine in two batches. Crowded halves steam instead of blistering.
  • Leave the root end on when you halve the romaine, so each half holds together in the basket.

Swaps

Greek yogurt and parmesan
Make it vegan: 3 tbsp tahini, 2 tbsp nutritional yeast and a splash of water
Chickpeas
Cubes of extra-firm tofu or torn sourdough (no longer gluten-free), same time and temperature
Romaine
Little Gem or halved radicchio; radicchio needs a minute less

Questions people ask

Is Caesar salad vegetarian?

Classic Caesar dressing contains anchovies, and many parmesans are made with animal rennet, so it usually isn’t. This version gets its savory depth from capers and Dijon, and you can buy parmesan-style cheese made with vegetarian rennet.

How do you keep air-fryer chickpeas crunchy?

Dry them thoroughly, cook until they rattle in the basket, and don’t cover them once cooked. Trapped steam is what makes them go soft.

Can you air-fry lettuce?

Yes, sturdy lettuces like romaine and radicchio take 3–4 minutes at 400°F. Cook cut side up so the heart stays crisp while the outer leaves char.

Get the romaine, lemon and garlic from a farmer.

This recipe is only as good as what goes in it. Find a farmers market or CSA farm near you, or get a produce box delivered when there’s no market this week.

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All air-fryer salads