Roasted Chickpea Caesar Salad
with Grape Tomatoes & Garlicky Croutons
- Eggs
- Soy
- Wheat
- Milk
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.
Ingredients
1 unit
Chickpeas
1 tablespoon
Ranch Spice
1 unit
Lemon
4 ounce
Grape Tomatoes
1 unit
Baby Lettuce
6 tablespoon
Mayonnaise
(Contains: Eggs)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 teaspoon
Garlic Powder
2 teaspoon
Dijon Mustard
1 teaspoon
Hot Sauce
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
2 tablespoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • 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 (you’ll add more to the sheet then). (It’s natural for chickpeas to pop a bit while roasting.)
• Quarter lemon. Chop lettuce into bite-size pieces. Halve tomatoes lengthwise. • 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, juice from two lemon wedges, and a big pinch of pepper. (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 needed, add water ½ tsp at a time until mixture reaches a drizzling consistency.)
• 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 cubes. • In a medium bowl, toss bread with remaining garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), salt, and pepper until 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, leave chickpeas roasting. Use a second sheet for bread; toast on middle rack.) • Return to top rack until croutons are golden brown, 5-7 minutes.
• In a large bowl, toss lettuce with as much dressing as you like. 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the homemade Caesar dressing and crunchy roasted chickpeas, though some found the dressing too mayo-heavy or salty.
- Ease of prep: Massaging the kale and making croutons took extra time, but most found it worthwhile for the improved texture and flavor.
- Suggestions: Consider adding protein like chicken or salmon; some preferred romaine lettuce over kale for a more traditional Caesar.
- Portions: Several noted not enough lettuce was provided to make two full meal-sized salads.
- Crunch factor: Homemade croutons and crispy chickpeas added satisfying texture that many customers enjoyed 🥗.
Reviews from our home cooks
The Roasted Chickpea Caesar Salad instantly became a family favorite! On an extremely hot day, I opted to air fry the chickpeas instead of using the oven, and I couldn't be happier with the results. The chickpeas came out perfectly crispy and full of flavor, adding a satisfying crunch to the salad without heating the kitchen. The salad itself was wonderfully fresh, featuring an outstanding balance of crisp romaine lettuce, tangy Caesar dressing, and a sprinkle of Parmesan cheese that brought everything together. The air-fried chickpeas made for an excellent protein alternative, making the dish not only delicious but also filling. Overall, this salad exceeded my expectations! It's a fantastic option for anyone seeking a healthy meal that's easy to prepare and packed with flavor. I highly recommend giving it a try-especially if you're looking to avoid the oven on hot days!
This salad was so good!! And it was so easy to make! The warm roasted chickpeas and warm garlicky croutons were a nice contrast to the cool lettuce and tomatoes. My whole family loved this one! And it was a nice option for dinner on a Friday during Lent when we don't eat meat. I will definitely make this one again!
The Caesar dressing was so good! And the ranch roasted chickpeas were an addition I didn't know a salad needed. Best salad I've had in a very long time!
Great twist on a Caesar salad. Dressing was slightly spicy. Loved the chickpeas for protein and the croutons were so light and fluffy.
A light yet filling meal. The chickpeas really helped to add plenty of protein to make this a proper meal. The fish-free Caesar dressing was delicious! The soy sauce was a surprisingly great vegetarian alternative to the anchovy typically used in Caesar, helped lend the same umami flavor. My partner doesn't like chickpeas so I ended up having some leftover that I took to work to eat as a protein-rich snack.
I love a classic Caesar salad, and this was an excellent take on it with homemade dressing and roasted chickpeas.
The caesar salad meal is one of my favorites. I add some anchovy paste to the dressing mix for that extra love. Then topped it with shrimp I cooked in the air fryer from the market.
Really good proportions for this one - a shrimp, tomato, crouton, and chickpea in every bite of salad!
Everyone craves a good Caesar. And while we had high hopes for this dish as a Hall of Famer, it didn't quite reach that crave-worthy level. The Roasted Chickpeas and Garlicky Croutons added to the dish, but it's a combination of the dressing not being quite right (tasted too mayo-y) in addition to missing a necessary burst of flavor is what led it to just being OK. Our favorite salad so far is the Pecan Crusted Chicken, so perhaps if we went with the suggested chicken, or my preference, a salmon, it would have been better. Maybe it was missing that traditional anchovie flavor in the dressing. Or perhaps we'd like it more wrapped in a tortilla. It's workable! But our feeling is that its status is because it's the most requested due to the expectations vs. the result.
Very tasty! But the prep & cooking time definitely took longer than expected. I suggest making the croutons & the roasted chickpeas a day ahead of time.
