Crispy Roasted Chickpea Caesar Salad with Garlic Croutons

This roasted chickpea Caesar salad is a fresh, satisfying twist on the classic. Crispy chickpeas seasoned with ranch spices replace traditional croutons, while homemade garlicky bread cubes add crunch. Tossed with a creamy Caesar-style dressing, grape tomatoes and Parmesan, it’s a hearty salad that works as a main dish.

Perfect for a quick weeknight dinner, this recipe comes together in under 30 minutes. The chickpeas roast until crackly and the dressing is made with pantry staples like mayonnaise, Dijon mustard and soy sauce. Serve with lemon wedges for a bright finish.

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Ingredients

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

6 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

salt to tasteView ingredient guideLike ingredientDislike ingredient

pepper to tasteView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Drain and rinse chickpeas; pat very dry with paper towels. On a baking sheet, toss chickpeas with a drizzle of cooking oil, half the ranch spice (use all for 4 servings) and ½ teaspoon salt (1 teaspoon for 4). Spread in a single layer. Roast on top rack for 18-20 minutes, until lightly crispy. (Note: chickpeas may pop; that’s normal.) After 13 minutes, remove sheet to add croutons (see step 3).
2. Meanwhile, wash and dry produce. Quarter the lemon. Chop lettuce into bite-sized pieces. Halve grape tomatoes lengthwise. In a small bowl, whisk together mayonnaise, half the Dijon mustard, half the hot sauce, 1 teaspoon soy sauce (2 teaspoons for 4), ½ teaspoon garlic powder (1 teaspoon for 4) and juice from two lemon wedges (juice from whole lemon for 4). If dressing is too thick, add water ½ teaspoon at a time until drizzling consistency. Season generously with pepper.
3. Cut baguette into ½-inch cubes. In a medium bowl, toss bread cubes with remaining garlic powder, 2 tablespoons olive oil (4 tablespoons for 4), salt and pepper until evenly coated. After chickpeas have roasted 13 minutes, remove baking sheet. Carefully push chickpeas to one side; spread bread cubes on the empty side. (For 4 servings, use a second baking sheet for bread and roast on middle rack.) Return sheet to top rack and roast until croutons are golden and crisp, 5-7 more minutes.
4. In a large bowl, toss lettuce with desired amount of dressing. Add tomatoes, croutons, half the roasted chickpeas and half the Parmesan; toss to combine. Divide salad among plates. Top with remaining chickpeas and Parmesan. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use canned chickpeas?

Yes, canned chickpeas work perfectly. Just drain, rinse and dry them well before roasting.

What can I substitute for ranch spice?

You can use a mix of dried dill, garlic powder, onion powder and a pinch of paprika as a substitute.

How do I store leftovers?

Store dressing and salad components separately in the refrigerator. The chickpeas and croutons will lose crispness, but can be refreshed in the oven.