Crispy Ranch Chickpea Caesar Salad with Garlic Croutons

This vegetarian Caesar salad puts a crunchy, flavorful spin on the classic. Roasted chickpeas tossed in ranch seasoning become irresistibly crispy, while homemade garlic croutons add the perfect crunch. A creamy, tangy dressing ties it all together with fresh lettuce, juicy grape tomatoes and salty Parmesan.

Perfect for a quick weeknight dinner or a satisfying lunch, this salad is packed with texture and bold flavors. The best part? It comes together in under 30 minutes with simple ingredients you likely have on hand.

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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 with racks in top and middle positions. 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 and ½ tsp salt (1 tsp for 4 servings). Roast on top rack for 13 minutes.
2. Meanwhile, wash and dry produce. Quarter the lemon. Chop lettuce into bite-size pieces until you have 4 cups (8 cups for 4 servings). Halve grape tomatoes lengthwise. In a large bowl, whisk together mayonnaise, half the Dijon mustard, half the hot sauce, 1 tsp soy sauce, ½ tsp garlic powder and juice from two lemon wedges (for 4 servings: use all mustard, all hot sauce, 2 tsp soy sauce, 1 tsp garlic powder, juice from whole lemon). If dressing is too thick, add water ½ tsp at a time. Season generously with pepper.
3. Cut baguette into ½-inch cubes (slice lengthwise, then cut into strips for easy cubing). In a medium bowl, toss bread cubes with remaining garlic powder, 2 tbsp olive oil (4 tbsp for 4 servings), salt and pepper until evenly coated. After chickpeas have roasted 13 minutes, remove sheet from oven. Push chickpeas to one side and spread bread cubes on the empty side. (For 4 servings, leave chickpeas on first sheet; use a second sheet for bread on middle rack.) Return sheet to top rack and roast until croutons are golden and crisp, 5-7 minutes more.
4. Add lettuce to bowl with dressing; toss to coat well. Add tomatoes, croutons, half the chickpeas and half the Parmesan; toss gently. 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?

Use vegan mayonnaise and omit the Parmesan cheese or substitute with a vegan alternative.

Can I prepare the dressing in advance?

Absolutely! The dressing can be made up to 2 days ahead and stored in the refrigerator.