HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChef’s Kept Secret Chickpea Caesar
Chef’s Kept Secret Chickpea Caesar

Chef’s Kept Secret Chickpea Caesar

with Grape Tomatoes & Garlicky Croutons

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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
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

13.4 ounce


1 tablespoon

Ranch Spice

1 unit


4 ounce

Grape Tomatoes

1 unit

Baby Lettuce

6 tablespoon



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


Not included in your delivery

2 tablespoon

Olive Oil

2 teaspoon

Cooking Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Paper Towel
Large Bowl
Baking Sheet
Medium Bowl
Instructionsarrow up iconarrow up icon
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• 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.