Roasted Chickpea Caesar Salad

Instructions

Roast the Chickpeas

• • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; dry thoroughly with paper towels. Toss on a baking sheet with a large drizzle of oil, half the Ranch Spice (all for 4), and ½ tsp salt (1 tsp for 4). • Roast on top rack for 13 minutes (you’ll add more to the sheet then). (It’s natural for chickpeas to pop a bit while roasting.

Prep & Make Dressing

• Quarter lemon. Chop lettuce into bite-size pieces. Halve tomatoes lengthwise. • In a small bowl, whisk together mayonnaise, half the mustard, half the hot sauce, 1 tsp soy sauce (we sent more), ½ tsp garlic powder, juice from two lemon wedges, and a big pinch of pepper. (For 4, use all the mustard, all the hot sauce, 2 tsp soy sauce, 1 tsp garlic powder, and juice from whole lemon.) TIP: If needed, add water ½ tsp at a time until mixture reaches a drizzling consistency.

Make Croutons

3. Cut baguette into ½-inch cubes. TIP: Slice baguette lengthwise, like you’re making a sandwich, then cut each half into ½-inch strips to make cubes. • In a medium bowl, toss bread with remaining garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), salt, and pepper until coated. • Once chickpeas have roasted 13 minutes, remove sheet from oven. Carefully push chickpeas to one side of sheet. Spread bread out on empty side. (For 4, leave chickpeas roasting. Use a second sheet for bread; toast on middle rack.) • Return to top rack until croutons are golden brown, 5-7 minutes.

Assemble Salad & Serve

In a large bowl, toss lettuce with as much dressing as you like. Add tomatoes, croutons, half the chickpeas, and half the Parmesan; toss to combine. • Divide salad between plates. Top with remaining chickpeas and remaining Parmesan. Serve with any remaining lemon wedges on the side.