Crispy Ranch Chickpea and Kale Salad with Garlic Croutons

This roasted chickpea and kale salad is a hearty, flavor-packed dinner that will make you fall in love with salad all over again. Crispy ranch-spiced chickpeas, tender massaged kale, juicy grape tomatoes and crunchy homemade garlic croutons come together with a creamy, tangy dressing for a satisfying meal.

Perfect for busy weeknights, this salad is easy to customize and comes together in under 30 minutes. The combination of textures and flavors-crunchy, creamy, tangy and savory-makes every bite a delight.

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Ingredients

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

0.34 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

6 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

7 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Drain and rinse chickpeas; dry thoroughly with paper towels. Toss on a baking sheet with a large drizzle of oil, half the Ranch Spice (all for 4) and ½ tsp salt (1 tsp for 4). Roast on top rack for 13 minutes. (Chickpeas may pop while roasting.)
2. Meanwhile, wash and dry produce. Quarter lemon. Halve tomatoes lengthwise. Remove and discard any large stems from kale; chop into bite-size pieces.
3. In a small bowl, whisk together mayonnaise, half the mustard, half the hot sauce, 1 tsp soy sauce (we sent more), ½ tsp garlic powder and juice from two lemon wedges. (For 4, 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 ½ tsp at a time until drizzling consistency. Season generously with pepper.
4. Cut baguette into ½-inch cubes. (Tip: Slice baguette lengthwise like a sandwich, then cut each half into strips.) In a medium bowl, toss bread with remaining garlic powder, 2 TBSP olive oil (4 TBSP for 4), salt and pepper until evenly coated. Once chickpeas have roasted 13 minutes, remove sheet from oven. Carefully push chickpeas to one side; spread bread on empty side. (For 4, use a second sheet for bread; toast on middle rack.) Return to top rack until croutons are golden and crisp, 5-7 minutes.
5. Meanwhile, in a large bowl, combine kale and a drizzle of olive oil; lightly season with salt. Massage kale with hands until leaves are tender, 30-60 seconds. (Don’t skip-massaging tenderizes the kale.) Add tomatoes, croutons, half the chickpeas, half the Parmesan and as much dressing as you like; toss to combine.
6. Divide salad between plates or shallow bowls. 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 store leftovers?

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the croutons crisp.

Can I make this salad vegan?

Absolutely! Use vegan mayonnaise and omit the Parmesan cheese or substitute with a plant-based alternative.