Crispy Roasted Chickpea Caesar Salad with Garlic Croutons

This roasted chickpea Caesar salad is a hearty, vegetarian take on the classic. Crispy chickpeas seasoned with ranch spice replace traditional croutons, while homemade garlic croutons add extra crunch. Tossed with fresh lettuce, grape tomatoes, Parmesan and a creamy Caesar dressing, this salad is anything but ordinary.

Perfect for lunch or a light dinner, this recipe comes together quickly with simple ingredients. The chickpeas roast until crackly and the dressing is made from pantry staples like mayonnaise, Dijon mustard and soy sauce. It’s a satisfying meal that will have you coming back for more.

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Ingredients

1 unit 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

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Drain and rinse chickpeas; dry thoroughly with paper towels. On a baking sheet, toss chickpeas with a drizzle of cooking oil, half the ranch spice and ½ tsp salt. Roast on top rack for 13 minutes.
2. Meanwhile, quarter the lemon. Chop lettuce into bite-size pieces. Halve grape tomatoes lengthwise. In a small bowl, whisk together mayonnaise, half the Dijon mustard, half the hot sauce, 1 tsp soy sauce, ½ tsp garlic powder, juice from two lemon wedges and a pinch of pepper. Set aside.
3. Cut baguette into ½-inch cubes. In a medium bowl, toss bread cubes with remaining garlic powder, olive oil, salt and pepper until evenly coated. After chickpeas have roasted 13 minutes, remove baking sheet from oven. Push chickpeas to one side and spread bread cubes on the empty side. Return to top rack and roast until croutons are golden and crisp, 5-7 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.

How do I make this salad vegan?

Substitute mayonnaise with vegan mayo, use a plant-based Parmesan and skip the cheese or use a vegan alternative.

Can I prepare components ahead of time?

Yes, you can roast chickpeas and croutons up to a day in advance. Store them separately in airtight containers. Assemble salad just before serving.