This salad has it all! And it’s so easy to put together. I call this my lazy Caesar dressing aka when I don’t want to create a creamy dressing with egg yolks, I just use mayo instead.

If you have any buffalo lovers in your house this is sure to be a crowd pleaser. As soon as I tell my husband there’s buffalo in the dish he doesn’t care what else is in there, he’ll love it.

I hope you give this one a try!

Serves 2 as a main with some chickpeas left over 

Ingredients

• 5 to 6 heads of little gem lettuce, washed and cut in half 
• 1 can of chickpeas, rinsed, drained, and dried really well (so they crisp in the oven) 
• Stale bread, torn into pieces (to make croutons) 
• 1 batch of Caesar dressing (recipe below) 
• A couple of tablespoons of buffalo sauce

Directions

1. Heat the oven to 425 and line a baking sheet with parchment paper. 
2. Add the chickpeas to one half and the bread to the other side. Toss with olive oil, salt, and garlic powder. 
3. Roast for 10 to 15 minutes and check. At this point, I pull out the croutons (otherwise they’ll start to burn) and put the baking sheet with the chickpeas back in the oven for another 10 minutes. Remove from the oven and toss the chickpeas with a couple of tablespoons of buffalo sauce and return to the oven, one last time for about 5 minutes. Allow the chickpeas to cool slightly. 
4. Make the Caesar dressing and then toss the lettuce with the dressing. Taste and adjust for salt. Add the chickpeas and croutons and toss one more time and serve! 

Dressing 

• 1 tablespoon of mayo 
• 1 tablespoon of white wine vinegar 
• 1/2 teaspoon of Dijon mustard
• 1 garlic cloves, finely minced or grated 
• The juice of one lemon 
• 1 tablespoon of Calabrian chili paste, more or less depending on how spicy you like it 
• Lots of freshly cracked black pepper 
• Kosher salt 
• Less than a 1/4 cup of Olive oil 
• Freshly grated parm 

Directions 

1. Combine the mayo, white vinegar, dijon mustard, garlic, lemon juice, and Calabrian chili paste in a bowl. Add however much freshly cracked black pepper you like and a good pinch of salt. Stream in the olive oil while whisking to emulsify the dressing. Add about a half cup of freshly grated parm and stir again. Taste and adjust seasonings. I usually add more salt!