Watch how it’s made on Instagram
Creamy chicken, crushed chickpeas, crunchy lettuce and plenty of Parmesan piled onto sourdough, with Greek yoghurt doing the job of the mayo. All the Caesar flavour, with about 50 g of protein a toast.
Makes 2 toasts
Prep 10 min
Cook 5 min
The recipe
Per toast · 1 of 2
540 kcal · 50 g protein · 7.5 g fibre · 13 g fat
Ingredients
7 oz200 g cooked chicken, shredded
¾ cup2 dl cooked chickpeas, drained and rinsed
4 tbsp Greek yoghurt, plus more if needed
1 tsp extra virgin olive oil
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tbsp lemon juice
1 tsp capers, finely chopped
¼ tsp garlic powder
3 tbsp finely grated Parmesan, plus extra to top
2 handfuls romaine lettuce, finely chopped
To taste salt and black pepper
2 large slices sourdough
Method
Make the dressing
Lightly crush the chickpeas with a fork. Add the yoghurt, olive oil, Worcestershire sauce, Dijon, lemon juice, capers, garlic powder and Parmesan. Mix and season to taste.Add the chicken
Stir in the shredded chicken. Add another spoonful of yoghurt if you want it creamier.Build the toast
Toast the sourdough, add the lettuce and pile the chicken mixture on top. Finish with more Parmesan.
Make it yours
Shortcut
A shop bought roast chicken, shredded, works perfectly.
Lunchbox
Keep the filling in a sealed container for up to 2 days and toast the bread when you eat.
Lighter
Serve the filling in baby gem leaves instead of on toast.
Worth knowing
Chicken → lean protein, and most of the 50 g on each toast.
Chickpeas → fibre and plant protein. Crushing them makes the filling creamy.
Greek yoghurt → the tang of a Caesar dressing, with protein instead of mayonnaise.
Worcestershire sauce → made with anchovies, so you get the classic Caesar flavour without chopping any fish. It also means this recipe isn't vegetarian.
All the Caesar flavour you want, on toast, in ten minutes.
Nutrition is an estimate based on standard ingredient values, rounded. Your brands will vary a little.
