Crispy Roasted Chickpea Caesar Salad with Homemade Croutons

This roasted chickpea Caesar salad is a fresh, veggie-packed twist on the classic. Crispy chickpeas seasoned with ranch spice take the place of croutons (though we add those too!), while grape tomatoes and a creamy homemade Caesar dressing bring everything together. It’s a satisfying salad that’s perfect for lunch or a light dinner.

Best of all, this recipe comes together quickly with simple ingredients. The chickpeas roast in the oven until golden and crunchy, while you whip up a tangy dressing and toast garlicky bread cubes. Toss everything with fresh lettuce and Parmesan for a salad that’s anything but boring.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

6 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Drain and rinse chickpeas; pat dry. Toss with 1 tablespoon olive oil, ranch spice and a pinch of salt. Spread on a baking sheet and roast for 15-20 minutes, until golden and crispy.
2. Meanwhile, cut the demi-baguette into small cubes. In a bowl, toss with 1 tablespoon olive oil, garlic powder and a pinch of salt. Spread on another baking sheet and toast in the oven for 5-7 minutes, until golden. Set aside.
3. Make the dressing: In a small bowl, whisk together mayonnaise, soy sauce, Dijon mustard, hot sauce, juice of half the lemon and a pinch of black pepper. Taste and adjust seasoning.
4. Halve the grape tomatoes. Tear or chop the baby lettuce into bite-sized pieces. Grate the Parmesan cheese.
5. In a large bowl, combine lettuce, tomatoes, half the Parmesan and the toasted croutons. Add the dressing and toss gently to coat.
6. Divide salad among plates. Top with roasted chickpeas and remaining Parmesan. Serve with lemon wedges if desired.

Recipe Tips

FAQ

Can I use canned chickpeas?

Yes, the recipe calls for one unit of chickpeas, which is typically a standard can. Just drain, rinse and pat dry 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 parsley as a substitute.

Is this salad vegetarian?

Yes, this recipe is vegetarian. The dressing uses mayonnaise and no anchovies, making it suitable for vegetarians.