Chef’s Kept Secret Chickpea Caesar
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Chef’s Kept Secret Chickpea Caesar

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.

Total Time25 minutes
Prep Time5 minutes


serving amount

13.4 ounce


1 tablespoon

Ranch Spice

1 unit


4 ounce

Grape Tomatoes

1 unit

Baby Lettuce

6 tablespoon


(Contains Eggs)

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

2 teaspoon

Garlic Powder

2 teaspoon

Dijon Mustard

1 teaspoon

Hot Sauce

1 unit


(Contains Soy, Wheat)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

2 tablespoon

Olive Oil

2 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories990 kcal
Fat64 g
Saturated Fat13 g
Carbohydrate82 g
Sugar11 g
Dietary Fiber11 g
Protein20 g
Cholesterol50 mg
Sodium1960 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Large Bowl
Baking Sheet
Medium Bowl


Roast Chickpeas

• 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.)

Prep & Make Dressing

• 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.

Make Croutons

• 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.

Assemble Salad & Serve

• 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.

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