Chef’s Kept Secret Chickpea Caesar
with Grape Tomatoes & Garlicky Croutons
All hail this veg-ified version of Caesar salad that our chefs dreamed up. You’ll roast chickpeas in a ranch-flavored spice until they’re crispy and crackly. Toss together fresh lettuce, grape tomatoes, Parmesan cheese, homemade croutons, and a vegetarian Caesar dressing—then romaine calm while you find yourself unable to resist this BRUT-iful salad.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
13.4 ounce
Chickpeas
1 tablespoon
Ranch Spice
1 unit
Lemon
4 ounce
Grape Tomatoes
1 unit
Baby Lettuce
6 tablespoon
Mayonnaise
(ContainsEggs)2 tablespoon
Soy Sauce
(ContainsSoy, Wheat)2 teaspoon
Garlic Powder
2 teaspoon
Dijon Mustard
1 teaspoon
Hot Sauce
1 unit
Demi Baguette
(ContainsSoy, Wheat)¼ cup
Parmesan Cheese
(ContainsMilk)Not included in your delivery
2 tablespoon
Olive Oil
2 teaspoon
Cooking Oil
Kosher Salt
Pepper
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. • 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 until chickpeas are lightly crispy, 18-20 minutes (you’ll add more to the sheet after 13 minutes). (It’s natural for chickpeas to pop a bit while roasting.)
• Meanwhile, wash and dry produce. • Quarter lemon. Chop lettuce into bite-size pieces until you have 4 cups (8 cups for 4 servings). Halve tomatoes lengthwise. • In a large 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 the mustard, all the hot sauce, 2 tsp soy sauce, 1 tsp garlic powder, and juice from whole lemon.) (TIP: If dressing seems too thick, add water ½ tsp at a time.) Season generously with pepper.
• Cut baguette into ½-inch cubes. TIP: Slice baguette lengthwise, like you’re making a sandwich, then cut each half into ½-inch strips to make cubing extra-easy. • In a medium bowl, toss bread with remaining garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings) salt, and pepper until evenly coated. • Once chickpeas have roasted 13 minutes, remove sheet from oven. Carefully push chickpeas to one side of sheet. Spread bread out on empty side. (For 4 servings, leave chickpeas roasting. Use a second sheet for bread; bake on middle rack.) • Return sheet to top rack until croutons are golden brown and crisp, 5-7 minutes.
• Add lettuce to bowl with dressing; toss to thoroughly coat. (Make sure no dressing is left on the bottom of the bowl!) Add tomatoes, croutons, half the chickpeas, and half the Parmesan; toss to combine. • Divide salad between plates. Top with remaining chickpeas and remaining Parmesan. Serve with any remaining lemon wedges on the side.