Crispy Ranch Chickpea Caesar Salad with Garlic Croutons

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

Perfect for a quick weeknight dinner or a hearty lunch, this recipe comes together in about 30 minutes. The chickpeas roast until crackly, the croutons turn golden and the dressing is tangy and rich. It’s a salad that will make you forget all about the original.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position (for 4 servings, use top and middle racks). Drain and rinse chickpeas; pat very dry with paper towels. On a baking sheet, toss chickpeas with a generous drizzle of cooking oil, half the ranch spice (all for 4 servings) and 1/2 tsp salt (1 tsp for 4). Roast on top rack until lightly crispy, 18-20 minutes. (After 13 minutes, you’ll add croutons to the same sheet.) Note: chickpeas may pop while roasting.
2. Meanwhile, wash and dry produce. 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, 1/2 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 and juice from whole lemon). If dressing is too thick, add water 1/2 tsp at a time until drizzling consistency. Season generously with pepper.
3. Cut baguette into 1/2-inch cubes. Tip: slice baguette lengthwise like a sandwich, then cut each half into strips for easy cubing. In a medium bowl, toss bread cubes with remaining garlic powder, 2 tbsp olive oil (4 tbsp for 4), salt and pepper until evenly coated. After chickpeas have roasted 13 minutes, remove sheet from oven. Carefully push chickpeas to one side and spread bread cubes on the empty side. (For 4 servings, leave chickpeas on their sheet and use a second sheet for bread; toast on middle rack.) Return to top rack and bake until croutons are golden and crisp, 5-7 minutes more.
4. In a large bowl, toss lettuce with as much dressing as you like. Add tomatoes, croutons, half the chickpeas and half the Parmesan; toss gently 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, this recipe uses canned chickpeas. Just drain, rinse and dry them well before roasting.

How do I store leftovers?

Store salad components separately: dressing in a sealed container and salad greens, croutons and chickpeas in separate airtight containers. Assemble just before eating to keep everything crunchy.

Can I make this vegan?

To make it vegan, use a vegan mayonnaise and omit the Parmesan cheese or substitute with a vegan alternative.